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Meat Knives

Explore our meat knives collection, featuring slicer and sujihiki knives (for cutting and slicing meat), and boning knives of various shapes, including honesuki (for poultry deboning), boning (for general deboning), garasuki (a larger boning knife, ideal for poultry), and hankotsu (a tough, sturdy knife designed for butchering, cutting through meat, and trimming fat, with a reverse tanto tip for piercing through skin and joints). Each knife is designed to handle specific tasks, ensuring precision and ease in meat preparation.