The Honesuki is a Japanese boning knife, the blade tend to be thick at the spine making it very rigid. Once you get your head around the triangle shape and the rugged design you will understand quickly that this is a perfect knife for chicken especially. Its also perfect for working round larger joints of meat with bone as the fine strong tip can manoeuvre round socks and scrap bone very fast. This is very different to the normal western style butchery knife but if you give it a go you will not regret it.