What is a 去骨刀 used for?

["去骨"] It is a foundational profile in Japanese kitchens and a popular pick at Knives and Stones for both home cooks and professionals.

What size 去骨刀 should I choose?

145–165mm are the standard sizes. The shorter, stiffer blade is the point of the honesuki — longer versions exist but lose some of the maneuverability around joints.

How do I care for a 去骨刀 knife?

Hand-wash with warm water and mild detergent, then dry immediately — never leave a Japanese knife soaking or air-drying on a rack. Avoid the dishwasher entirely. Use a wood or soft-plastic cutting board (not glass, ceramic, or stone) to preserve the edge. For sharpening, use whetstones in the 1000-grit range for maintenance and 3000–6000 grit for finishing. Carbon-steel blades benefit from a thin coat of food-safe camellia or mineral oil between uses to prevent oxidation.

去骨刀

Q: What is a 去骨刀?

A 去骨刀 (去骨刀) is 去骨刀是一款專門的日本廚刀，主要設計用於禽肉的去骨與處理。其獨特的輪廓呈三角形並帶有尖銳的刀尖，結合刀身厚度所賦予的強度，使其非常適合沿著骨頭靈活操作、刺穿堅韌組織以及切斷關節。不同於西式去骨刀，去骨刀擁有硬挺且寬厚的刀刃，擅長進行精密作業，而非依賴刀身的彈性。它通常採用單刃設計，不過也有雙刃款式可供選擇，以提升通用性。憑藉其靈巧與精準的特性，去骨刀深受專業廚師喜愛，是進行肉類去骨與備料時減少損耗的得力助手。. The honesuki is the Japanese poultry boning knife — triangular profile, 145–165mm, with a stiff blade for working around joints.

剔骨、雞肉刀去骨 3D Model

去骨刀是一款專門的日本廚刀，主要設計用於禽肉的去骨與處理。其獨特的輪廓呈三角形並帶有尖銳的刀尖，結合刀身厚度所賦予的強度，使其非常適合沿著骨頭靈活操作、刺穿堅韌組織以及切斷關節。不同於西式去骨刀，去骨刀擁有硬挺且寬厚的刀刃，擅長進行精密作業，而非依賴刀身的彈性。它通常採用單刃設計，不過也有雙刃款式可供選擇，以提升通用性。憑藉其靈巧與精準的特性，去骨刀深受專業廚師喜愛，是進行肉類去骨與備料時減少損耗的得力助手。

互動模型