The Garasuki knife is a type of Japanese boning knife that is primarily used for butchery tasks, especially in the preparation of poultry. It originated in Japan, where specialist chicken restaurants needed a knife to break down whole chickens.

The Garasuki knife shares the same overall blade profile as the Honesuki, another Japanese knife, but it is larger, thicker, and heavier, making it a better choice when dealing with larger sizes of poultry and cuts of meat. It features a unique and distinctive design, with a single-edge blade, a hallmark of traditional Japanese knife-making.