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Thread: Honesuki and hankotsu

  1. #1
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    Honesuki and hankotsu

    Hi all ,

    Im looking to get a japanese knife for boning/meat prep; but was wondering if anyone has had troubles with a single edged boning knife chipping alot? Honesuki or hankotsu

    thanks , matt


  2. #2
    Von blewitt's Avatar
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    What kind of meat prep specifically? I have tried a couple of different honesukis, and I still prefer western style boning/ butcher knives for most tasks.

    Huw

    Make simplicity seem like abundance - Tetsuya Wakuda

  3. #3
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    Like lamb saddles and pork racks. some poultry too. I saw a video of one chef deboning a whole goat with a honesuki

  4. #4
    Senior Member ThEoRy's Avatar
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    You will be fine with a honesuki.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  5. #5
    mkriggen's Avatar
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    Take a look at Jon's (JKI) Gesshin Ginga wa-hankotsu. It looks like it has a profile that'd kinda halfway between a honesuki and the usual western handled hankotsu. Just wish it was available in a 170mm or 180mm length.

    Be well,
    Mikey

    Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t
    Mikey

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