Ive been thinking about investing in a honesuki for work. I would only be using it for light poultry butchery and deboning pork sometimes.
I prefer one that is either single bevel or a mostly asymmetrical bevel.
Im deciding between the trusted gesshin ginga, as I have one of the gyutos, and you cant go wrong buying anything from JKI.
But I also have my heart set on the Shun Blue 4.5" honesuki, I love the compact and sleek design of it. I would normally never buy Shun , but the Blue line looks like quality stuff http://www.amazon.com/dp/B0090YWMWG/?tag=skimlinks_replacement-20
Im trying to steer clear of anything from CKTG honestly, Ive bought from them before and i find them to be a hit or miss, their knives dont come sharp, not that i dont know how to sharpen, but it seems like a simple service vendors should include when youre dropping hundreds of dollars for one of their products. especilly since knives from JKI come razor sharp OOB.
If you recommend anything else, let me know.
I prefer one that is either single bevel or a mostly asymmetrical bevel.
Im deciding between the trusted gesshin ginga, as I have one of the gyutos, and you cant go wrong buying anything from JKI.
But I also have my heart set on the Shun Blue 4.5" honesuki, I love the compact and sleek design of it. I would normally never buy Shun , but the Blue line looks like quality stuff http://www.amazon.com/dp/B0090YWMWG/?tag=skimlinks_replacement-20
Im trying to steer clear of anything from CKTG honestly, Ive bought from them before and i find them to be a hit or miss, their knives dont come sharp, not that i dont know how to sharpen, but it seems like a simple service vendors should include when youre dropping hundreds of dollars for one of their products. especilly since knives from JKI come razor sharp OOB.
If you recommend anything else, let me know.
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