Honesuki knife for boning
Originally, Honesuki knives were developed for boning poultry. Poultry joints can be cut with this type of knife, but it should not be chopped and bones should not be divided. The blades are kept narrow to allow flexibility when cutting along the bone.
Japanese Honesuki Knives - Hand-forged beauties also for filleting work
Honesuki knives are nowadays also frequently used as filleting knives for meat and fish. The sharp tip allows even connective tissue and fat to be cut precisely. The rather stiff blades are often ground on one side and the typical blade length is about 150mm. The blade thickness is thicker compared to Japanese utility knives.
A santoku knife should not be used for boning. In this case, one should resort to the Honesuki.