WTB: good entry level honesuki

I'm interested in a decent entry level honesuki. As a home cook, I don't break down enough chickens to warrant spending a lot on this knife, but I think it might be fun to have one. I'm right-handed, and would be open to either carbon or stainless, western or wa handle. I'd prefer to keep the cost below $100 (might go a bit higher for something better, but not a lot). I have a few Japanese waterstones and Marko hard felt strop so would be able to maintain its sharpness.

Tod, I was on the very same quest. Then I asked Jon from JKI for help - he has several models. Jon has recently added a simple western handle stainless steel honesuki to his webpage ($75). He also has a semi-stainless one for $95 (not on the webpage, but should look very similar to the stainless one). He told me that the F&F is not particularly great, but the steel should be very good. You can see it HERE. Description from Jon: "from left to right: new stainless ones, semi-stainless ones that i was mentioning with bad F&F but great steel, gesshin ginga, gesshin ginga, kochi, and heiji"

I purchased the 165mm Suissin Yo Deba over the holiday's and have been extremelly happy with its performance.

Look into the Tojito DP Western Deba - great chicken butcher for the buck and you can dress out a big fish with it as well.

Seems like many use deba instead of honesuki. I for one would probably not go there, because deba has a lot of belly what makes the tip harder to use. In comparison honesuki has nearly straight edge and so the tip is much more usable. But that is a personal preference I guess.

Fujiwara FKM Honesuki fits your needs, solid knife too

Matus said:

Seems like many use deba instead of honesuki. I for one would probably not go there, because deba has a lot of belly what makes the tip harder to use. In comparison honesuki has nearly straight edge and so the tip is much more usable. But that is a personal preference I guess.

Click to expand...

[video=youtube;urIeUid1TMo]http://www.youtube.com/watch?feature=player_detailpage&v=urIeUid1TMo[/video]

That is one big deba - that poor chicken has no chance On the other hand - I would not want to use a knife this big/heavy to actually debone a chicken.

First you're breaking down a chicken now you're deboning a chicken. I wouldn't use a honesuki for deboning - a paring knife is for that.

[video=youtube;kAekQ5fzfGM]http://www.youtube.com/watch?v=kAekQ5fzfGM[/video]

Sorry about previous post. Got a little side tracked. Although I do own the deba, I ment to post 150mm Suisin yo honasuki. :what:

29palms said:

First you're breaking down a chicken now you're deboning a chicken. I wouldn't use a honesuki for deboning - a paring knife is for that.

Click to expand...

I beg to differ

[video=youtube;-gf5QUFh3L8]http://www.youtube.com/watch?feature=player_embedded&v=-gf5QUFh3L8[/video]

[video=youtube;2raI04WFJ4k]http://www.youtube.com/watch?feature=player_embedded&v=2raI04WFJ4k[/video]

[video=youtube;78IFzqczrDk]http://www.youtube.com/watch?feature=player_detailpage&v=78IFzqczrDk[/video]

Every time someone posts that it blows my mind.

Thanks for those Jon - different techniques for different ends - I was surprised he used the cutting edge to break the leg bone.

actually, it was the spine of the knife... just a quick movement

Looked like both to me--first hit with the edge, then he turned it over and used the spine.

i think you're referring to his first cut which is at the joint between the drumstick and thigh... no bone there. Then he splits the drumstick bone with the spine of his knife.

Jon, the last video is great! I am going to practice that technique as soon as I will get a honesuki

Matus said:

Tod, I was on the very same quest. Then I asked Jon from JKI for help - he has several models. Jon has recently added a simple western handle stainless steel honesuki to his webpage ($75). He also has a semi-stainless one for $95 (not on the webpage, but should look very similar to the stainless one). He told me that the F&F is not particularly great, but the steel should be very good. You can see it HERE. Description from Jon: "from left to right: new stainless ones, semi-stainless ones that i was mentioning with bad F&F but great steel, gesshin ginga, gesshin ginga, kochi, and heiji"

Click to expand...

I have just re-read my communication with Jon and realised that I have quoted wrong (too low) price on the semi-staimless one. It should have been $115 and not $95. Jon, I apologise for the mistake.

JBroida said:

i think you're referring to his first cut which is at the joint between the drumstick and thigh... no bone there. Then he splits the drumstick bone with the spine of his knife.

Click to expand...

I'm referring to the first hit at 7:19, a quick flip of the leg, and the second hit at 7:24.

Even if I don't understand the Japanese, it's a great video to watch.

toddnmd said:

I'm referring to the first hit at 7:19, a quick flip of the leg, and the second hit at 7:24.

Even if I don't understand the Japanese, it's a great video to watch.

Click to expand...

i see that now... i only put the last video up because it goes at a slower pace, but the guy is not a professional in the same way the first two videos are. I would avoid making the same mistake he makes in that video. Use the spine of your knife instead.