This 14cm boning knife has a very sharp point and a thin blade, and it's mainly used in the preparation of meats like poultry, seafood, and beef. In comparison to the Western-style boning knife, the Honesuki or boning knife has a distinctively Japanese style with a triangular shape that is very rigid. Western-style boning knives have a unique blade shape that allows the blade to be maneuvered in tight spaces to split cartilage joints and detach meat from the bone. This 14cm boning knife has a thinner blade than most knives used in a chef's kitchen, allowing for faster deeper cutting. The extreme rigidity of the Honesuki knife makes it safer when sliding the blade against the bone when separating the meat. Boning knives serve a specific purpose; they are not to be used for chopping or cutting through bone.