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shankster
04-21-2011, 04:55 PM
Greetngs to all.

just wondering if anyone has had any experience with Misono's Swedish carbon or Molybdenum Hankotsu?

ThEoRy
04-22-2011, 12:33 AM
I don't have experience with those particular hankotsu. Though I've owned the Sakai Takayuki Grand Chef 150mm Hankotsu for quite some time now.

Avishar
04-22-2011, 12:46 AM
I do, I have the Swedish carbon, love it! Takes abuse like a champ. Even dropped it tip down in blacktop once (slipped out of a saya >:[, go figure) no chips, no problem!

Lefty
04-22-2011, 01:55 AM
No experience with the hankotsu, but I have both gyutos and I love them both! The moly is a great lightweight knife with scary sharp potential.
The swede just feels a bit more impressive and feels amazing on the stones. It's held a great edge for a long time for me. It definitely takes some abuse, with no real complaints.

jcsiii
04-22-2011, 03:01 AM
I have the Misono Swedish hankotsu and it's held up well fabricating primal cuts at work for over a year. The tip on this knife is almost indestructible.

shankster
04-22-2011, 10:02 AM
Thanks for the replies everyone! The reason I ask about these particular hankotsu is I might be getting a job at a local butcher shop(a nice change of pace for me)and I can purchase them locally. I already own a Moritaka honesuki. Would it be overkill to own both styles of boners or do they function differently. I have 0 experience with a hankotsu BTW.

Jameson
04-22-2011, 08:03 PM
I would suggest the fujiwara kanefusa. Fkm model to get something you can "beat on" and use a steel or ceramic stick. Through the day. A super hard blade imo for all day butchering is not ideal if your doing any volume. Fkm will need a bit of thinning and I use mine at. 70/30 edge and leave a 6k finish no polishing/stropping. N

Lefty
04-22-2011, 11:09 PM
The Misono swede is 60hrc and durable as all hell.
I love it, but you know that.

ThEoRy
04-22-2011, 11:11 PM
It's never overkill. That's like asking a crackhead if he has one too many rocks. :scared1:

jcsiii
04-23-2011, 02:43 AM
Honesuki is an excellent poultry knife and does that job well but struggles when fabricating meats that require you to take silver skin off because of it's width where the Hankotsu excels at this. The Hankotsu can be used to fabricate poultry but it too struggles when cracking through bones or ligaments simply because of the lack of blade height.

ThEoRy
04-23-2011, 09:24 AM
I don't agree with that. Honesuki is frigging awesome at tenderloins and silverskin.

http://www.youtube.com/watch?v=hAt6LP_sEFo

Lefty
04-23-2011, 09:28 AM
I've heard of people using honesukis as multi-tasker/ everything knives.
I have always been under the impression they're solid for most tasks....

Citizen Snips
04-23-2011, 10:32 AM
ive never used a hankotsu but i feel that if you knife hand ever got a little wet or slimy from the chicken (or whatever) it could slip down the knife and slice you up good. maybe that could or couldn't happen but if i ended up with one i would probably over-think it and it would happen to me. :D

honesuki are much better choices as i have used them for tenderloins as in theory's video and countless other tasks with fabrication of whole pigs, goats, lamb, etc. a much better all-around choice imo

shankster
04-23-2011, 01:47 PM
It's never overkill. That's like asking a crackhead if he has one too many rocks. :scared1:

I guess you're right,even though I haven't yet reached "crackhead" status when it comes to collecting knives :D

ThEoRy
04-23-2011, 11:19 PM
ive never used a hankotsu but i feel that if you knife hand ever got a little wet or slimy from the chicken (or whatever) it could slip down the knife and slice you up good. maybe that could or couldn't happen but if i ended up with one i would probably over-think it and it would happen to me. :D

honesuki are much better choices as i have used them for tenderloins as in theory's video and countless other tasks with fabrication of whole pigs, goats, lamb, etc. a much better all-around choice imo

The edge on most hankotsu doesn't start till about 1"-1.5" up the blade for that very reason.

bieniek
05-03-2011, 03:02 PM
http://www.youtube.com/watch?v=hAt6LP_sEFo

rather shocking

jaybett
05-03-2011, 05:47 PM
rather shocking
Which part?

Jay

ThEoRy
05-03-2011, 06:33 PM
rather shocking

Hmm. How so?

apicius9
05-03-2011, 08:26 PM
rather shocking

The music?