jimbob
Senior Member
Thought id try my luck here first.....
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It would primarily be used for deboning chickens pepin style, mostly off the board and scraping down bones. I've tried many knives for this, petty felt a bit delicate, even tried a deba which was far too tall and ungainly if that makes sense, probably best so far was my parer....Realise most suggest honesuki/ garasuki for chicken, but I don't need that heel for going through joints. The narrow blade looks to be more manouverable, was also looking at the ittonomon butcher knife....
Thanks for the tips fellas. I wish that yoshi was in stock! There dont seem to be any wa options for hankotsu....
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