Honesukis are boning knives specifically designed for parting out poultry. These knives are stiff and robust with pointed tips and a triangular profile. Honesukis are often single bevel knives so users should be aware of how to maintain knives with this type of grind. While honesukis are very robust knives they are intended to cut through the joints of a bird, not cleave through the bone. To split a bird consider either a heavier cleaver or a western deba. Hankotsus and gokujos are boning knives that perform similar functions in the kitchen.