Preparing meat is one of the most delicate activities in the kitchen. It is vital to keep the flavor and texture of the flesh. But you also need to ensure that your knife does not chip. Thus, your choice of knife plays a crucial role in the final product. 

The Honesuki and the boning knives are some of the best options for deboning knives. Whereas the former is made in Japan, the latter is Western. So, Honesuki Vs. Boning knife, which is the best option? Let’s discuss this further. 

Honesuki Knife 

Honesuki loosely translates to “the bone lover “in Japanese. Also known as the Sabaki, Honesuki is a Japanese boning knife. In Japan, the knife’s main tasks are deboning and breaking down poultry.

But most people also use the knife to chop red meat and fillet fish. It is good to note that the Honesuki is not suitable for cutting through bones as this would chip its edges. In some instances, the knife also performs general utility duties.

fujimoto nashiji honesuki
Honesuki blade source:

Blade Design

The Honesuki blade features a flat triangular profile that is light and thin. Despite the delicate look, the knife has tough edges. The blade features a reverse tanto tip design that increases the tip strength. The sharp point makes it easy for you to pierce the skin and make precision cuts in the joints. 

Moreover, the narrow blade maneuvers quickly when deboning the chicken. This feature also comes in handy when trimming fat and connective tissues.

The Honesuki blade always has a razor-sharp edge that penetrates through the skin with ease. The Honesuki boasts a broad blade height and a thick angular heel. This feature ensures you do not bruise your knuckles while chopping. 


The Honesuki knives are double-beveled and friendly to both right-hand and left-hand users. But in some instances, you will find asymmetrical edged blades favoring one hand. The knife comes and stays sharp for an extended period. Also, high carbon steel is easy to sharpen. As a precaution, ensure that you oil the edges before storage to keep the rust away.

The Western Boning Knife 

The Western boning knife is typical in the Western kitchen, especially in Europe. These knives are more versatile. The main purpose of a boning knife is to separate meat from bones. But you can also use the versatile knife for other general tasks. 

wusthof boning knife
Boning knife

The Blade Design 

The 5 to 6 inches blade is very narrow and culminates to a sharp point. In some instances, you may find knives with a blade as long as 9 inches, but this is not very common. A shorter blade ensures that you have more control when handling the knife. Boning knives are also thin when compared to other butchers knife. 

Moreover, different boning knives have various levels of flexibility. For instance, a stiff boning knife works well with beef and poultry. A flexible one is ideal for preparing chicken and fish. Some boning knives have arched blades that penetrate joints with a single pass. 


Manufacturers prefer high carbon steel and stainless steel to manufacture boning knives. The edges of a boning blade have to be razor sharp so that it penetrates through the flesh and fat quickly.

Stainless steel is more forgiving when it comes to the maintenance of the knife. But the high carbon steel will give you sharper edges with more personalized care. 

Honesuki vs. Boning Knife. What is the Difference?


The Honesuki is the chicken master. But it is more of a specialized knife as it is ideal for preparing small animals such as chickens and rabbits. You may want to opt for a boning knife when it comes to the preparation of stiff meat such as pork and lamb. Thus, the boning knife is more versatile. 


The Honesuki blade is longer and thicker than the boning knife. Moreover, the Honesuki knife is broad, stiff, and rigid whereas the boning knife has a narrow profile. Boning knives have various levels of flexibility.

Both the Honesuki and the boning knife have incredibly sharp edges. The Honesuki is Japanese-made. Thus, the most prevalent blade material is high-carbon steel. 

This material is razor sharp but needs proper maintenance to avoid rust on the edges. The boning knives are either stainless steel like VG 10 or high carbon steel like Shirogami

Ease of Use

The Honesuki and the boning knife are suitable for left and right-handed people. But in some instances, the Honesuki has a bias thus, you may want to check before buying.


The Honesuki and the boning knife perform almost the same tasks. Both are pretty robust when it comes to the preparation of meat dishes. But the differences come in with the type and size of meat.

If you want a sharp knife that holds its edges, the Honesuki is the right tool for you. But it will limit you to the preparation of smaller animals. The boning knife is ideal if you are thinking of a more versatile blade to use around the kitchen. 

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