In Japan, there are two main boning knives – one in the western style, the so-called Honesuki knife (145-150mm blade), and the traditional Garasuki knife (165-195mm). Both knives are specially designed for separating the bones from the meat on the bone. They have thick, strong blades (thicker than Gyuto) to prevent the blade from spilling, even if it accidentally hits a bone, but they still are narrow enough to turn quickly when cutting around the bones. The difference between Garasuki and Honesuki is that Garasuki is single-edged, longer, and slightly thicker than Honesuki. Honeski knives can also be a MARU-GATA shape (Round shape) with NO AGO (No chin/heel. Marugata Honesuki is a good choice for a person who is doing a lot of whole animal butchering) and square type with AGO (With chin/heel. This one is perfect for breaking down a chicken at home). Among the two types of Honesuki, the most popular is the square type. But, professional Japanese chefs prefer a Garasuki knife better.