The Honesuki Kaku is a knife designed for parting and de-boning poultry. These are stiff and robust knives with a very sharp and pointy tip. Very well suited to maneuver around bones, trimming and to make precise cuts in narrow spaces. Even though they are thicker en stronger knives they are not intended to cut through bones, but used to breakdown poultry by cutting cartilage and in-between joints.
The Honesuki Maru preforms similar tasks as the Kaku version but is more orientated on larger butchering jobs such as deboning lam shoulders or bigger cuts off red meat.