Updated pandemic hours: Monday, Tuesday, Wednesday and Saturday from 10am - 6pm. Customer Service hours are from 10am-6pm on Mondays to Fridays. The showroom is taking both store drop-off and mail in knife sharpenings. Please fill out the online sharpening form for all mail in sharpenings.
We are experiencing a 4 weeks delay kitchenware/tableware and knife ONLY orders are 3 days delay.
Knife Specialist Hotline: 646-951-7242 or firstname.lastname@example.org
The honesuki poultry boning knife that is used to separate the meat from the bones. It is lighter and thinner than the garasuki and can be used in place of a Western boning knife.
The garasuki poultry butchering knife is unique to Japan. It originated in specialty chicken restaurants and is commonly used to break down whole chickens. Due to its thickness and weight, it can be used for other jobs requiring heavy work with a short blade.
The hankotsu is a strong and sturdy knife used to cut meat away from the bone, but not for cutting through bones. The blade angle and straight handle make it easy to maneuver when boning, frenching or trimming.