mikedtran
Banned
- Joined
- Aug 26, 2015
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Leading into the relatively well known 15% off Masakage Sale starting in February wanted to get a little discussion open for people to ask questions about different lines etc.
Honesuki Yuki vs Kosishi?
The one knife I think I'm looking for is a Honesuki and was wondering if anyone had experience with either the Yuki (~$100) or the Koishi (~$150) and thoughts.
Also had a generally question around if its ok to use a Honesuki to separate chicken wings/drummettes/tips or if I should be using a heavier butchery knife for that.
Masakage Yamamoto
Has anyone heard anything about this line? The only knife I can find from this line is a 240mm Deba Gyuto hybrid knife.
Looking forward to the overall discussion =)
Honesuki Yuki vs Kosishi?
The one knife I think I'm looking for is a Honesuki and was wondering if anyone had experience with either the Yuki (~$100) or the Koishi (~$150) and thoughts.
Also had a generally question around if its ok to use a Honesuki to separate chicken wings/drummettes/tips or if I should be using a heavier butchery knife for that.
Masakage Yamamoto
Has anyone heard anything about this line? The only knife I can find from this line is a 240mm Deba Gyuto hybrid knife.
Looking forward to the overall discussion =)