Garasuki

Taj oblik japanskog noža ne postoji u europskoj varijanti. Koristi se za pripremu peradi (rezanje na dva dijela). Radi njegove debljine ga uporabljamo i za ostale teže zahvate kod kojih nam treba mali ali jaki nož. Njegova lakša i tanja varijanta je honesuki koji služi za odvajanje mesa od kostiju kod peradi.

A traditional Japanese knife, which does not have a western-style equivalent and is used for the preparation of chicken. It was actually designed for cutting poultry. Due to its thickness it can also be used for other, more difficult tasks, for which a small and strong knife is necessary. A lighter and thinner version of this knife is called honesuki and it is used for deboning poultry.