Specifications

• Style: Garasuki (Boning Knife)
• Length: 150mm (5.9″)
• Weight: 5.9 oz (167g)
• Blade Steel Type: SK Carbon Steel
• Handle material: POM Resin
• HRC: 61
• Bevel Angle Ratio: Single Bevel (Left-handed)
• Cover: Not included

Blade & Handle

Each knife is carefully finished by the craftsmen of Sakai Takayuki so you can rest assured that the knife will perform right out of the box.

Garasuki Knife

The Garasuki is a Japanese boning knife for precisely butchering poultry. Crafted with a thick, durable blade, it resists chipping even upon contact with bone. Compared to standard boning knives, the Garasuki is heavier and more robust, making it ideal for breaking down whole chickens with ease. Its pointed tip lets it nimbly slip into joints, and its heavily asymmetrical grind lets it ride along the cartilage and bone to get as much meat off as possible. This is considered a Western-style knife in Japan and will typically not be seen in true single-bevel variants, though they do exist. Both sides of this knife should be sharpened, however the non-dominant side of the knife will be sharpened nearly flat.