About the Shape -The Garasuki is a Japanese style of boning knife. Originally designed for poultry and small animals like rabbit, it excels for many larger butchering and fish filleting work or thanksgiving turkey! It is typically larger than a honesuki, and often has a single-bevel edge for added sharpness. You don't want to force this knife through bone, but it's perfect for cutting through cartilage and tendons.
About Sakai Takayuki -Sakai Takayuki is well-known as the largest knife maker in Sakai. The company hosts a number of blacksmiths and craftsmen who work together to create a huge array of knives. Although the Sakai region traditionally specializes in single-bevel blades, Sakai Takayuki makes many different shapes.