We have various types of Japanese knives, these knives have various uses and designs. Today, we will discuss the Garasuki vs Honesuki Japanese boning knife.
The Garasuki is bigger, thicker, and heavier than the Honesuki, they are masters at opening up Poultry and bigger meats. You can consider it a redesigned form of the Honesuki.
The Garasuki accompanies a more grounded and adaptable tip for penetrating the meat. They are good at making the exact cuts in tight corners of meat. Very much like the Honesuki, it can easily maneuver through the fats and connective tissue of the meat; isolating it from the bone.
GARASUKI VS HONESUKI
Traditionally used for boning poultry Honesuki and Garasukis can be identified by their triangular shape and clipped point. When under 165mm this shape is referred to as a Honesuki while those over 165mm are called Garasuki.
Honesukis and Garasukis with their edges are good at trimming thigh and leg meat. Especially dealing with tendons, skin, and cartilage such as knee caps.
The Garasuki is a heavier and heftier version of the Honesuki, a traditional Japanese boning knife for poultry. The Garasuki and the Honesuki are becoming one of the most sought-after new tools for cooks and chefs.
The Garasuki boning knife is Honesuki’s bigger brother. Honesuki is designed for poultry, incidentally, Garasuki is a knife designed for larger poultry.
The Garasuki is a bigger version and might be better depending on what you do.
The Garasuki is a better knife than a Honesuki at breaking down, deboning, and trimming chicken. When prepping a large amount of chicken, whole body, or parts, it is recommended you use a Garasuki boning knife.
The Garasuki knife is heavier, thicker, and larger in size than the Honesuki knife.
The Garasuki boning knife is more expensive than the Honesuki Knife, making the Honesuki knife more budget-friendly.
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One of the Premium Japanese Boning knives is the Misono Garasuki knife which is made up of the highest grade of carbon steel considered to be one of the purest forms of carbon steel.
The Misono Garasuki Boning Knife is commonly used to break down whole poultry due to its thickness and weight.
The Misono Garasuki boning knife originated in specialty chicken restaurants. They are razor-sharp and non-stain resistant.
Finally, the Misono Garasuki boning knife has an exceptional sharpness with an asymmetrical bevel.
MISONO 185MM DRAGON GARASUKI
The Misono 185mm Dragon Garasuki knife is a Professional Double-edged Blade that has a high superior EU Sweden Hi- Carbon Steel.
The Misono 185mm Dragon Garasuki knife is designed and manufactured in Japan and the handle is composite wood.
The Misono 185mm Japanese Boning Knife is a Professional Poultry knife that has an Artistic Dragon engraving and Sweden hi-carbon steel.
The Misono 185mm Dragon Garasuki knife is the best chicken knife I have used, though heavier than and robust than the Honesuki boning knife.
The handle is wide with adjusted edges for a protected hold. It doesn’t get as slippery contrasted with a portion of the more well-known brands when greased up.
The edge is surgical blade sharp and ideal for making perplexing Yakitori cuts or when you require exactness.
The forceful three-sided profile and very firm sharp edge while unparalleled for cutting poultry are just satisfactory for hamburgers and pork as I would like to think.
Know that this knife is for right-handed users only. The edge is asymmetric and will not cut straight for a left-handed user. Likewise, the steel is profoundly responsive and will rust if not dried after use. Grayish/dark patina is ordinary and will shape over the long haul.
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Most people trust Japanese knives because it is made by skilled craftsmen who have matured the art of knife making. The excellent workmanship and technology that create these knives remain unchanged.
The Masahiro Garasuki boning knife blade is made of alloy steel. The steel type is Japanese steel (ZCD-U) while the blade type is the single-edged blade.
In other to maintain the sharpness of the blade, use a sharpening stone. Do not attempt to cut, hit or chop frozen products or bones because the blade can chip or break.
When you are done using your knife, hand wash with warm water and towel dry.
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JAPANESE BONING KNIFE
This Professional Japanese Boning blade is a work of art that is fabricated with an authentic Japanese super steel cutting focus edge to ensure versatility and support without chipping or dulling.
Splendidly planned for deboning, filleting, cleaning, de-scaling, and dealing with all your main fish and poultry, the restricted semi-adaptable edge generous bends up the tip to deftly work around the bone, joints, and in the skin with hazardously sharp and agile cuts with irrelevant drag.
This Japanese Boning sharp edge is also involved 66 layers of carbon perfect Damascus steel cladding and it is flexible against rusting and consumption.
The point of this Japanese Boning blade makes it is the best exact bent edge cutting edge that is ideal for cleaning, managing, and cutting.
The Ergonomic handle of the best Japanese Boning sharp edge is immune to cold, warmth, and dampness.
Your knuckle is secured as the arrangement of the Japanese Boning edge gives adequate freedom for use without knuckle obstruction.
The quality of this blade is faultless. There are no sharp edges between the handle, reinforces, and tang, a pain point for a ton of makers.
The handle of the Japanese Boning blade has a smooth changed profile that fits typically while using the standard crush hold. The restricted amount of extra weight added by the handle (end cap) in the handle, helps keep the cutting edge resting serenely in your supporting fingers.
The slight bend profile on the slicing edge makes it neighborly to shake hacking, yet you really hold the benefits of the kiritsuke edge style.
This quality is radiant, from the kitchen to the fishing boat, whether or not for careful boning, filleting, cleaning, managing, and butterflying this 6″ Regalia Emperor Series Boning and Filet edge, is crucial for any authentic culinary master.
Its brutally sharp and slim cutting edge effectively buoys or skims through meat and fat, making an ideal and basic segment of tissue from bone and skin.
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HONESUKI VS BONING KNIFE
People tend to compare the Honesuki and the boning knife a lot. Both knives share little difference and a lot of similarities when compared side by side; you will see that they are both good at maneuvering through large beef.
Like in my previous articles on this matter you will see that they can easily peel off the skin in poultry meat. The Honesuki differ a bit in its blade as it has a pointed tip, a flatter blade, and a slightly sharper edge.
HONESUKI VS PETTY
A Petty knife is a Japanese utility knife, while Honesuki is a Japanese boning knife. Petty knives are smaller than Honesuki knives.
They are useful for hand-peeling fruits and vegetables. The Petty knife can fill in as an alternative for a boning knife if your boning knife isn’t accessible. The petty knife is light and simple to deal with. The knife ranges from 120MM to 180Mm in size.
GOKUJO VS HONESUKI
Honesuki means the bone knife while Gokujo means all in one. Both knives can serve the same purpose but Gokujo is tougher, while the Honesuki is more focused on Poultry, the Gokujo is versatile and can handle larger meat sizes easily.
It is designed for boning and filleting. The blade of the Gokujo is narrower and has a flexible pointed stiff tip that can pierce and maneuver easily with trimming meat.
DEBA VS HONESUKI
Deba is intended for a similar reason as the Honesuki, with their sharp adaptable penetrating tip, they slice through meat and fish, isolating connective tissue from the bone, and they are likewise utilized for filleting fish.
SOURCE: GARASUKI JAPANESE KNIFE