Types of Knives: Q7-Garasaki

If the video does not appear, please click the play button (▷) to watch.

Garasaki — Precision and Power in One Blade

The Garasaki is a Japanese knife created to master one of the most demanding tasks in cooking: disarticulating joints in bone-in meat rather than chopping through bone. Where a deba feels too large and a Western boning knife too flexible, the Garasaki strikes the perfect balance. Its thick, reinforced heel provides the stability to handle cartilage and joints, while its pointed tip offers the agility to navigate tight spaces with precision.

Unlike knives that rely on brute force, the Garasaki works in harmony with anatomy. It allows you to feel the bone, separate the flesh, and release the meat with control and respect — without forcefully breaking bones. For poultry and pork especially, it transforms butchery into an act of technique rather than struggle.

Strong yet nimble, the Garasaki is more than just a specialized knife. It is a partner that elevates your skill, enabling you to butcher with both confidence and finesse.