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This knife is actually a Honesuki or Boning knife. It is in the Japanese style, with a traingular shape and little to no flexibility. This differs from the Western style boning knives which typically have long, narrow and flexible blades. These knives work really well for deboning chicken and other poultry, since they typically have deeper stronger blades that other utility knives. Due to the shape of the Honesuki, these knives also work well as little chef's or utility knives.
