Collection: garasuki

The Garasuki is a specialized Japanese poultry knife used primarily for cutting through tougher parts of chicken, such as joints and bones. Its name combines “gara” (referring to the carcass or frame) and “suki” (meaning to carve or slice), reflecting its purpose in efficiently breaking down poultry carcasses.

Originating from Japan’s meticulous culinary traditions, the Garasuki is designed to handle the demanding task of separating meat from bone without damaging the delicate flesh. Unlike the thinner boning knives, the Garasuki typically has a heavier, sturdier blade with a slightly curved edge and a pointed tip, allowing for powerful chopping and piercing motions.

Crafted by expert Japanese bladesmiths, the Garasuki is usually made from high-quality carbon steel or layered Damascus steel. Its blade is thick and robust, ensuring durability and resistance to chipping while maintaining sharpness for precise cuts. The craftsmanship involves careful forging and tempering processes to balance toughness and edge retention.

The handle is ergonomically shaped for a firm grip and is traditionally made from natural materials such as magnolia wood or pakkawood, providing comfort and control. The Garasuki exemplifies Japan’s dedication to specialized kitchen tools, combining centuries-old blade-making techniques with functional design to meet the exacting needs of chefs.