Lamb breakdown using Sakai Kikumori Nihonko Honesuki Kaku (warning graphic content)

Today we are demonstrating the versatility of the Honesuki with the breakdown of a half lamb.
Widely known as a knife designed specifically for poultry butchery the honesuki also excels at many other tasks, including whole animal butcher as well as fish butchery.
In this video Adam breaks down a half lamb into 4 pieces, the shoulder, rack, saddle and leg. The straight edge profile lends itself quite well to making longer sweeping cuts and the angled tip helps the user navigate the joints and bones of the animal.
Tools used in this video include Adam's go to Honesuki from the Sakai Kikumori Nihonko range. This knife is made with SK carbon steel, one of his favourite knife steels for butchery knives. It's easy to sharpen characteristics and ductile edge make it perfect for this type of work.
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The cutting board used in this video is made by Larchwood Canada ‪@LarchwoodcanadaNS‬ . The endgrain construction is easy on our Japanese blades and the design is absolutely stunning.
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[@shawnhampton8503]

I have the Garasuki version of this knife. So excellent. Loved this video. Thank you!!

[@sonkekoster3105]

Thanks for the great video!

[@matmanshoots]

great video! i dont think ill ever get the chance to do this, but it was quite interesting to watch! Awesome stuff!

[@Chihuahuauno1]

I got the Maru today and LOVE IT!

[@Bialbagtl]

Just recently got that knife love it!

[@johnniemiec3286]

Awesome video. Really nice to see someone demo a knife with something other than an onion. I would have liked even more detail, more close up shots and description while removing the leg bones. Overall though, fantastic job showing a honesuki is more than just a chicken knife.