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Thread: Help me pick filleting/boning knife

  1. #1

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    Help me pick filleting/boning knife

    I am considering kasumi boning and mac SO-70 but i would like to hear any other suggestions . It will be used most often to fillet salmon or halibut.

  2. #2
    Senior Member ThEoRy's Avatar
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    180-210mm Deba?
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  3. #3
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    I used to own the Kasumi and it is a decent knife. I'm not familiar with the Mac you're talking about.
    The downsides to the Kasumi are #1 It's VG10, which doesn't get a lot of love from me and plenty of others.
    #2 The bottom(by the bolster) of the cutting edge curves and is very difficult to sharpen.
    Other than that, it has a decent grind, profile and an adequate amount of flex to it-but not too flexy.
    Maybe post a pic or link to the Mac you're talking about.
    "With great knives comes great responsibility."
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  4. #4

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    Quote Originally Posted by knyfeknerd View Post
    I used to own the Kasumi and it is a decent knife. I'm not familiar with the Mac you're talking about.
    The downsides to the Kasumi are #1 It's VG10, which doesn't get a lot of love from me and plenty of others.
    #2 The bottom(by the bolster) of the cutting edge curves and is very difficult to sharpen.
    Other than that, it has a decent grind, profile and an adequate amount of flex to it-but not too flexy.
    Maybe post a pic or link to the Mac you're talking about.
    this is the mac i am talking about http://www.macknife.com/kitchen/prod...let-knife.html

  5. #5
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    I've never owned a Mac, but they do have a decent reputation. The description on this one says it is very thin and flexible, to about 90degrees. Is that something you are looking for? Too much flex can be a bad thing, depending on what you are doing.
    I would definitely shop around some more though. I think you might find a better knife than both of these if you search. Don't overlook Tojiro DP or Suisin either.
    ThEoRy's Deba idea is worth exploring too.
    "With great knives comes great responsibility."
    -SpiderMan

  6. #6

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    i am not sure how to use deba.
    some flex is fine probably 90 deg flex is too much. what do you guys use to fillet a fish? deba?
    i think the susing and tojiro have only the Honesuki.

  7. #7
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    after using western fillet knives for a couple years i'd wanna try debas out. =D

    i'm getting me a 120mm (it's on the way), and a 180mm sometime soon.

  8. #8
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by vlad8 View Post
    i am not sure how to use deba.
    some flex is fine probably 90 deg flex is too much. what do you guys use to fillet a fish? deba?
    i think the susing and tojiro have only the Honesuki.
    You don't wan't to use a honesuki for fish. Suisin and tojiro both do have deba. You can also use a sujihiki for fish filleting and portioning/slicing.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  9. #9
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by franzb69 View Post
    after using western fillet knives for a couple years i'd wanna try debas out. =D

    i'm getting me a 120mm (it's on the way), and a 180mm sometime soon.
    What are you gonna do with a 120mm deba....anchovies???
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  10. #10
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    tilapia. most fish we handle here are a lot smaller than what you guys have. the good fish we have from our seas gets imported to countries like yours. =D

    sardine type fish mostly with the 120mm

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