Kikuichi GC Series Carbon Steel 5.9-inch (150mm) Honesuki

A honesuki is the Japanese knife for breaking down poultry. Its triangular blade and pointed tip slip into joints and around the thigh bone, separating meat cleanly. Kikuichi’s 5.9-inch (150mm) GC Series honesuki is a carbon steel version, and Kikuichi cautions that it should not be used to chop through bone, so cut through the joints instead.

The tall heel gives knuckle clearance and room for a firm grip when working on a slippery bird. It suits butchers, restaurant cooks who break down whole birds and home cooks who buy whole chickens. Raw poultry is wet work, so wipe and dry the blade promptly to prevent rust, and hone it lightly between birds. It works equally well on duck and game birds.

Honesuki or Hankotsu?

The 5.9-inch (150mm) Hankotsu is the GC Series boning knife for larger cuts of meat. For trimming after the breakdown, see the 5.9-inch (150mm) Petty.