Honesuki are knives used to take apart full chickens, especially by yakitori chefs in Japan. There are a few varieties, such as garasuki, but most honesuki have a triangular blade with the edge mostly or entirely on one side with the back side flat or concave.

Unlike a butcher cleaver, honesuki are meant to seam along the bones and tissue, rather than cut directly through. An experienced honesuki user can take apart an entire chicken in just a few minutes.