Yoshihro Aonamiuchi Blue Steel #1 Garasuki Traditional Japanese Poultry Boning Knife

The Garasuki is a heavier and more substantial version of the traditional Honesuki, a Japanese boning knife designed specifically for poultry. Both the Garasuki and Honesuki have recently gained popularity among professional chefs and home cooks alike for their remarkable functionality and precision, making them essential tools in modern kitchens.

The Garasuki boning knife stands out from traditional Western-style boning knives in several key ways, offering innovative features that highlight the Japanese ingenuity in kitchen tools. Forged from Aoko Blue Steel #1 with a Rockwell hardness of 64, this knife is carefully crafted by skilled artisans to create wave-like patterns through a technique known as Namiuchi or wave forging. This intricate process not only produces a blade of exceptional performance but also one of stunning beauty, blending aesthetics with the highest quality materials and craftsmanship.

The Garasuki features an extremely sharp pointed tip, reminiscent of a bird’s beak, which allows for clean, precise cuts when separating poultry and meat from the bone, resulting in beautifully filleted pieces. The spine of the blade increases in thickness towards the heel, adding extra heft and balance that help the knife effortlessly cut through joints and cartilage, making it perfect for butchering.

Our Yoshihiro Garasuki boning knife is meticulously forged to create a blade with a hefty spine and sturdy heel, which gracefully arcs into an elegant tip. This design allows the blade to maneuver through both delicate fillets and heavy joints with finesse and precision. While carbon steel knives, such as this one, are not stainless, with the right care, they can deliver years of reliable performance and enjoyment. The knife is complemented by a traditional Japanese-style handcrafted Shitan Rosewood handle, enhanced with a Water Buffalo horn bolster, adding a refined touch to this already exceptional tool.