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View Full Version : For Crab,Hankotsu, honesuki, Kanisaki deba, scissors?



Deckhand
02-06-2012, 02:46 PM
Absolutely love my King Crab dinners at home. We have the forks and crab crackers, but there must be a better way. I don't even know what they use in restaurants to cut the crab legs. Any recommendation for the best way.Hankotsu,honesuki,Kanisaki deba, scissors like tojiro stainless:eek2: Thanks in advance.

JBroida
02-06-2012, 02:58 PM
a nice sharp gyuto or deba is what i use (sometimes a combo of the two)

Deckhand
02-06-2012, 03:06 PM
[QUOTE=JBroida;78657]a nice sharp gyuto or deba is what i use (sometimes a combo of the two)[/QUOTE
Thanks Jon,
I have a misono ux10 gyuto. Is it up to the task? Certainly don't mind using it just don't want to wreck the blade if something heavier is needed. Thanks for your advice and your consistent helpfulness Dave ( boardsmith) was right in recommending you to me when I bought my board. I will definitely have to throw some business your way.

oivind_dahle
02-06-2012, 03:08 PM
Without doubt; scissors!

Deckhand
02-06-2012, 03:16 PM
Thanks for the comments so far. I just know there is a lot of experience with knives and professonal cooks on these boards to help with my conundrum.:biggrin:

DeepCSweede
02-06-2012, 03:28 PM
I use scissors for King Crabs.

JBroida
02-06-2012, 03:36 PM
[QUOTE=JBroida;78657]a nice sharp gyuto or deba is what i use (sometimes a combo of the two)[/QUOTE
Thanks Jon,
I have a misono ux10 gyuto. Is it up to the task? Certainly don't mind using it just don't want to wreck the blade if something heavier is needed. Thanks for your advice and your consistent helpfulness Dave ( boardsmith) was right in recommending you to me when I bought my board. I will definitely have to throw some business your way.

UX10 will work just find for this kind of technique (deba and gyuto combo is better though... some tasks require deab and others gyuto)

4232

4233

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mpukas
02-06-2012, 03:44 PM
sheet metal sheers f/ hardware store

Deckhand
02-06-2012, 03:47 PM
[QUOTE=Deckhand;78662]

UX10 will work just find for this kind of technique (deba and gyuto combo is better though... some tasks require deab and others gyuto)

4232

4233

4234
Thanks for going the extra mile with the information. I have you on my list for getting a konosuke soon. Thank you very much!

Deckhand
02-06-2012, 03:53 PM
sheet metal sheers f/ hardware store
I bet that would work really well : )

Deckhand
02-06-2012, 03:57 PM
Hmm.. I may have to get a deba, sheet metal shears, and scissors then report back. I guess I will have to eat a lot of king crab. :hungry:

SpikeC
02-06-2012, 05:13 PM
The lady on Expert Kitchen on you tube shows how to do crab legs!:whistling:

DeepCSweede
02-06-2012, 05:28 PM
The lady on Expert Kitchen on you tube shows how to do crab legs!:whistling:.

You had to go there didn't you Spike.

ThEoRy
02-06-2012, 05:45 PM
Remember this one?

http://www.youtube.com/watch?v=QPmX6--TgTc&feature=player_embedded
I wouldn't do that with my knife but this guy seems pretty pro here.

DeepCSweede
02-06-2012, 05:54 PM
I had not seen that one before. It may only be a snow vs a King, but that still has to add some wear to a blade edge.

Deckhand
02-06-2012, 05:58 PM
Remember this one?

http://www.youtube.com/watch?v=QPmX6--TgTc&feature=player_embedded
I wouldn't do that with my knife but this guy seems pretty pro here.
Saw this one before. Crab with a honesuki. This guy is awesome. Definitely not his first try.:biggrin:

mpukas
02-06-2012, 06:37 PM
Remember this one?

Love that one. Was thinking about it - glad you posted it!

Lucretia
02-06-2012, 06:44 PM
Forget the knife--that guy looks like he could drive nails with his thumbs. Ow!

Deckhand
02-06-2012, 06:47 PM
The lady on Expert Kitchen on you tube shows how to do crab legs!:whistling:

Lol my favorite is crab cutting by inventorbobs on you tube. Guess from watching that I should add a sawzall to the list. Just duct tape my crab to the cutting board and sawzall it. :eek2:

Crothcipt
02-06-2012, 06:49 PM
I was thinking that the cut scenes were for him to hit the stones real quick.

Pensacola Tiger
02-06-2012, 07:01 PM
Isn't there a big difference between king crab and snow crab? IIRC, king crab has a really thick shell that needs to be cracked open, where snow crab can be ripped lengthwise with a dinner fork.

Mint427
02-06-2012, 08:32 PM
Scissors for both; small wooden mallet for King is fun (if you're outside); Dungeness is even better!

Deckhand
02-06-2012, 09:34 PM
Scissors for both; small wooden mallet for King is fun (if you're outside); Dungeness is even better!
Thanks.
It's sunny most of the time here. I will try the mallet for fun on my picnic table, or the next time I eat at Ivar's salmon house. Love that place.

Deckhand
02-07-2012, 04:45 AM
Isn't there a big difference between king crab and snow crab? IIRC, king crab has a really thick shell that needs to be cracked open, where snow crab can be ripped lengthwise with a dinner fork.

I can do the ripped along the shell with my heavy seafood fork on king crab. Dinner forks bend tines on king crab, at least I have. It's kind of a rocking motion, but would prefer a better method. I think Jon's deba and gyuto is definitely worth a try. May have to buy the book, but looks like deba for the thick joints and claws and gyuto on the legs.

Mint427
02-09-2012, 12:38 PM
Deckhand: Next time you're heading to Seattle, let me know and I'll send you some info on new seafood restaurants in the area.

PierreRodrigue
02-09-2012, 01:07 PM
All the photos and video were snow crab, Rick is correct, growing up on the east coast, we would slip a tine of a dinner fork in through a joint on the soft side of the leg, and open it like a zipper. Smaller King's can be done like this as well. but the bigger ones need to be seperated at the joints and cracked in the middle. Plyers or a hammer worked well to crack them, then bend 'em back and forth, and pull apart. With practise the meat would come out in one long piece. Ones this size, sissors are useless. A stout deaba, sure, never tried shears.
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Deckhand
02-09-2012, 04:26 PM
Deckhand: Next time you're heading to Seattle, let me know and I'll send you some info on new seafood restaurants in the area.
Sounds good

Deckhand
02-09-2012, 04:36 PM
All the photos and video were snow crab, Rick is correct, growing up on the east coast, we would slip a tine of a dinner fork in through a joint on the soft side of the leg, and open it like a zipper. Smaller King's can be done like this as well. but the bigger ones need to be seperated at the joints and cracked in the middle. Plyers or a hammer worked well to crack them, then bend 'em back and forth, and pull apart. With practise the meat would come out in one long piece. Ones this size, sissors are useless. A stout deaba, sure, never tried shears.
4395

Thanks for your comments. Your work is amazing. Wow I love the sujihiki you made with the blue mammoth. Can't see your pictures on your website with an iPad but fortunately can on this site. Just incredible.

Deckhand
03-16-2012, 06:13 PM
Bought a Kanasaki deba from Bishamon. Had King crab, corn on the cob, and red potatoes last night. Wow! Where has this knife been all my life!:thanx: I think if someone wants one Jon at JKI could probably special order, and he is a really nice guy! Anyway totally found my King crab solution. Just thought I would let people know.

mhlee
03-16-2012, 09:11 PM
Bought a Kanasaki deba from Bishamon. Had King crab, corn on the cob, and red potatoes last night. Wow! Where has this knife been all my life!:thanx: I think if someone wants one Jon at JKI could probably special order, and he is a really nice guy! Anyway totally found my King crab solution. Just thought I would let people know.

Pictures or it didn't happen!!! :nono: :lol2:

zitangy
03-17-2012, 06:28 AM
Bought a Kanasaki deba from Bishamon. Had King crab, corn on the cob, and red potatoes last night. Wow! Where has this knife been all my life!:thanx: I think if someone wants one Jon at JKI could probably special order, and he is a really nice guy! Anyway totally found my King crab solution. Just thought I would let people know.

Not too many makers makes this Kanisaki.. Have been thinking abt this knife for quite sometime adn didnt know that you bought it.

Crabs are either hard shell or soft shell. The top shell is always harder adn this should be pried open with either a knife or by hand if they are strong enough The hard shell on the claws require some pounding on the claws to crack it so that it would be easier to get the meat out and also reduce the cooking time.. Use your teeth adn it will may introduce chips or cracks. I use a rubber mallet to crack the claws ( hard shell crab claws ) adn that even it calls for for experience as to how much force to apply.

Once the outer shell is gone.. using a regular gyuto should be fine for cutting thru the body of the crab.. not the laser gyutos though as it may be too thin for the lower shell ( casing) . I have a worn out santoku for this purpose.

Personally, i prefer the meat on the body , around the flipper as it is more chunkier than the meat in teh claws claws as it is more refined; not so textured.

have fun.

Deckhand
03-18-2012, 11:58 PM
Pictures or it didn't happen!!! :nono: :lol2:
Sorry it took so long. I have been busy my wife has been in the hospital since Thursday. Eventually, I will figure the picture post thing on my iPad. Used my MacBook and made it my avatar. Waiting for my Boardsmith board then I will do a good knife show and tell post. Just got three older Japanese knives from my mom. GSH Nakiri and funayuki, and a ginso Kai gyuto couldn't even find them on the Internet maybe I will show them to Jon sometime.

Deckhand
03-19-2012, 12:23 AM
Not too many makers makes this Kanisaki.. Have been thinking abt this knife for quite sometime adn didnt know that you bought it.

Crabs are either hard shell or soft shell. The top shell is always harder adn this should be pried open with either a knife or by hand if they are strong enough The hard shell on the claws require some pounding on the claws to crack it so that it would be easier to get the meat out and also reduce the cooking time.. Use your teeth adn it will may introduce chips or cracks. I use a rubber mallet to crack the claws ( hard shell crab claws ) adn that even it calls for for experience as to how much force to apply.

Once the outer shell is gone.. using a regular gyuto should be fine for cutting thru the body of the crab.. not the laser gyutos though as it may be too thin for the lower shell ( casing) . I have a worn out santoku for this purpose.

Personally, i prefer the meat on the body , around the flipper as it is more chunkier than the meat in teh claws claws as it is more refined; not so textured.

have fun.

I ate a lot of blue crab, stone crab, and spiny lobster when I was doing oceanography in the Florida keys, and a summer on Andros in the Bahamas. Usually, I am just cooking King Crab now. Really happy with the Kanisaki. Definitely a keeper. Wishing you many future sea food dinners.

Johnny.B.Good
03-19-2012, 04:09 AM
I have been busy my wife has been in the hospital since Thursday.

Sorry to hear this. Hope your wife is on the mend.

Deckhand
03-19-2012, 11:55 AM
Sorry to hear this. Hope your wife is on the mend.
Thanks! I am hoping she feels better in the next couple days. Lab results coming back today should help with treatment.i

mhlee
03-19-2012, 12:15 PM
I'm sorry to hear this as well. I hope for a quick recovery for your wife.

Deckhand
03-19-2012, 06:08 PM
I'm sorry to hear this as well. I hope for a quick recovery for your wife.
She has been on clear liquid diet for days.She ate real food today, bland food. Hopefully, she tolerates it well, and she comes home tomorrow from the hospital. Thanks.