In Japan, this nimble, triangular blade is called a honesuki. It’s perfect for boning poultry and trimming meats. Yet it also has a wide variety of other food prep functions—from slicing garlic to trimming vegetables. The narrow tip is ideal for maneuvering around bones and between joints. The wider end makes slicing vegetables like shallots or trimming green beans quick and easy. This blade shape provides a high level of control, which is especially important when boning or handling small to medium-sized fruits and vegetables. If you like a compact, agile knife, the Asian Multi-Prep will be your new go-to.
For boning, the narrow, sharp, curved blade gets in close, making it easy to separate meat from bone. It’s perfect for trimming the silver skin from a tenderloin, a roast, or even making your own cutlets. The narrow blade reduces the drag as you cut against the meat, and the six-inch length is just right to glide through ﬁsh, quickly removing bones and skin.