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Thread: Tojiro 170 mm western Deba

  1. #21
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by rami_m View Post
    So question here, how would this stand up to lamb ribs? Or some butchery work?
    What are you doing to them, cutting through them? Bone saw perhaps. Frenching? Hankotsu.
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  2. #22
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    Well my dad uses a meat cleaver and a heavy chef to dress the lamb ( softer stainless) Was just wondering if this can stand up to the same treatment.

  3. #23
    Senior Member ThEoRy's Avatar
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    I still don't know what action you are describing. Field dressing perhaps? Sorry I can't help more.
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  4. #24
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    Tojiro 170 mm western Deba

    Quote Originally Posted by ThEoRy View Post
    I still don't know what action you are describing. Field dressing perhaps? Sorry I can't help more.
    Sorry I am a bit vague. I am thinking to get this for my dad. We normally get a whole lamb once or twice a year then break it down for a family BBQ ( middle eastern style ). Dad would take a meat cleaver and break down ribs to go on the barbe. He would use the chef knife to go through the joints on the leg and shanks. Etc. he is pretty rough on his knives and I am wondering if this would be tough enough for him.

  5. #25
    Senior Member ThEoRy's Avatar
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    Yeah, if you're just disjointing things it will be fine. I do like the hankotsu for that kind of dismemberment. Stealthily popping joints and slicing through tendons etc. But of course if Pops is just whacking away with reckless abandon, the yodeba is a great tool.
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  6. #26
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    Thanks theory, what's the difference between a Honesuki and Hankotsu? Can I use one in place if the other?

  7. #27
    Senior Member ThEoRy's Avatar
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    Profile is different. The hankotsu was designed with hanging butchery in mind I believe. It's thick width and short height make it ideal for getting in between joints and popping things without fear. Honesuki was designed for chicken fabrication. It's triangular shape and slender width make it great for boning out poultry and trimming tenders.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #28
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    Hmm, looks like I will stick to the western deba.

    So which is better
    KAGAYAKI Basic 176 aud delivered
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  9. #29
    I have a 270 mm x 4mm "3 Calveles Professional" Chef/Deba style knife I brought back from Madrid about 3 years ago. The meat cutters in the markets there use these knives to break down poultry, rabbits, goat, lambs etc. in about the same way the guy in the video was cutting chickens up. Interesting how the same type of knife evolved in two different places.

  10. #30
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by Noodle Soup View Post
    the guy in the video
    That guy sucks.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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