The Garasuki originated in Japan, where specialist chicken restaurants needed a knife to break down whole chickens. Like the Honesuki, it is particularly suitable for people who prepare poultry and meat.

The Garasuki shares the same overall blade profile as the Honesuki, but the Garasuki is larger in size, thicker, and heavier, making it a better choice when tackling the larger sizes of poultry and cuts of meat. As with the Honesuki, the ‘reverse tanto tip’ / ‘clip point’ design of the Garasuki increases tip strength whilst still allowing it to easily pierce skin, and to also make precise cuts in tight spaces such as joints. In addition, it is similarly able turn quickly when cutting around and along the bone, and can also easily trim away connective tissue and fat with the sharp and precise tip area.