Gokujos are nimble knives for boning meat and poultry. Gokujos have pointed tips for piercing meat to initiate cuts. The profile is short so the blade can be turned in the cut to follow bone, connective tissue, and fat. These knives have become increasingly popular among pros who feel these are among the best options for meat preparation once the user adapts their technique to take full advantage of the design. Other knives that perform similar roles are hankotsus or honesukis.