Yoshida Garasuki 140mm (5.5")
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Yoshida Hamono's Garasuki is a Japanese boning knife, and this one is considered lightweight for its category, so it can also be used as a smaller all-rounder, petty knife. However, the main purpose of Garasuki knives, with their special, triangular shaped stiff blade, is deboning poultry and cutting through soft joints. In restaurants, it is mostly used to break down whole chickens, while at home it can also serve as a petty knife, due to the similar shape and length.
The "reverse tanto" tip design increases the strength of the tip, which can be used to easily pierce the skin, as well as to make precise cuts in tight spots, like the joints. Its shape also allows making quick turns, great for trimming away fat and connective tissue. Garasuki is a must-have tool in your kitchen if you prepare a lot of poultry meat!
This Garasuki was made of a partially stainless S8A/SKD12 steel, so some extra care is needed. Please wipe dry the knife after every use. Steel was hardened to 58 HRC. A simple, yet appealing handle is made of walnut wood and is securely attached to the blade with 2 stainless pins. We recommend oiling the handle before the first use, as oil will not only protect the handle, but it will bring out a beautiful wooden pattern. Please use oil for wood, which is also edible, like the walnut or linseed oil.
⚠️ Garasuki knives are usually single bevel, and this one is no different. Suitable for only right-handed users!
|Hardness (HRC scale):||58|
|Blade length:||140mm (5.5")|
|Handle type / wood:||Western / Walnut|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.