restaurant
Double Bevel
Garasuki
Similar to Honesuki but typically larger and heavier. Used primarily for poultry butchery in professional kitchens....
#boning
#poultry
#professional
#heavy
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Blade Length
160mm - 190mm
target
Primary Use
Heavy poultry butchery
public
Origin
Japan
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Best For
High-volume chicken processing
menu_book About the Garasuki
Similar to Honesuki but typically larger and heavier. Used primarily for poultry butchery in professional kitchens.
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help Frequently Asked Questions
What is a Garasuki knife used for?
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A Garasuki is best for High-volume chicken processing. The typical blade length is 160mm - 190mm, and it originates from Japan.
What is the difference between a Garasuki and a Western chef's knife?
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The Garasuki is a traditional Japanese knife designed for Heavy poultry butchery. Compared to Western chef's knives, Japanese knives like the Garasuki typically use harder steel, have a thinner blade geometry, and are ground to a sharper edge angle (12-15° vs 20°).
How much does a good Garasuki knife cost?
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A quality Garasuki typically ranges from $50 for entry-level options (like Tojiro) to $500+ for hand-forged artisan knives. For most home cooks, excellent options are available in the $100-250 range from brands like Shun, MAC, and Miyabi.
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