Sabaki

The Sabaki knife is a traditional Japanese boning knife, originally designed for breaking down meat and poultry with precision and control. Its name means "to handle" or "to deal with," reflecting its role in navigating joints, cartilage, and tendons. Sabaki knives have a short, narrow blade with a pointed tip, making them ideal for tight cuts and detailed butchery tasks.

They are typically single bevel, though some modern versions come with a double bevel for easier handling by a wider range of users. Typically made from high-carbon steel, the Sabaki excels in tasks that require agility and accuracy, making it a staple for butchers and chefs who need finesse and power in a compact form.