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Thread: Honesuki talk

  1. #41
    Senior Member Xenif's Avatar
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    Quote Originally Posted by HRC_64 View Post
    masamoto honesuki or garasuki?


    ...well sharpened it looks like
    I think the one he uses for raw chicken with the more brown handle looks like a Garasuki, but the cooked chicken With the black handle looks to be a honesuki

    What I want to know is what that really thick knife he uses to cut through bone?


  2. #42
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    Quote Originally Posted by Xenif View Post
    What I want to know is what that really thick knife he uses to cut through bone?
    https://youtu.be/cvR4DYEKlD8?t=915

    deba of some kind? single bevel shows up 15:15
    when he puts it down on the board


  3. #43
    Senior Member QCDawg's Avatar
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    Quote Originally Posted by HRC_64 View Post
    https://youtu.be/cvR4DYEKlD8?t=915

    deba of some kind? single bevel shows up 15:15
    when he puts it down on the board
    Interesting that he busts bones with the deba (I think my garasuki would hold up much better than my Toyama deba edge for that!)

  4. #44
    Senior Member StonedEdge's Avatar
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    Quote Originally Posted by ThEoRy View Post
    Umm what? Lol no. A lot of Honesuki are 99/1 and some 50/50 but there are plenty of true single bevel Honesuki.

    For example.
    https://www.japaneseknifeimports.com...ss-wa-honesuki
    True single bevel honesuki are the exception not the norm. The vast majority are 99/1 to put in your terms. They are not for slicing but rather built to be robust

  5. #45

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    ive been using a Masahiro bessak honesuki i got for like $50. thing is a tank.

  6. #46
    Das HandleMeister apicius9's Avatar
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    I have an old Carter muteki honesuki 50/50 that you will have to pry from my cold, dead hands. Also perfect to cut hard cheese. For the more classic honesuki, I have seen a few and none has impressed me more than the Watanabe honesuki. More elegant than a beast, but esthetically beautiful. Of course, it needs a handle upgrade...

    Stefan

  7. #47
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    Hey StoneEdge ... finally figured out what is up with my Marko regarding the hollow grind / ura ...

    The knife is shown here;

    http://www.kitchenknifeforums.com/sh...Progess/page53

    Comment #524

    Marko add's in Comment #528 that he made the honesuki a true single bevel hence the ura & hollow grind on it. FWIW I initially bought it since the handle was the sister half to a Sabaki that Marko made for me custom and in the end I just had to keep the pair together. Have both worked out great ever since ... Thx Marko if you read this!

    TjA

    Quote Originally Posted by MontezumaBoy View Post
    Thx StoneEdge ... interestingly my Marko honesuki is hollow ground on the "flat' side (put a machinist square to it) but since my "knowledge" of true single bevel knives is greatly lacking I appreciate the clarity on the ura ... you got me pondering the difference between a proper ura and just a hollow ground single bevel so thx!

    = ;-)

  8. #48
    Senior Member ThEoRy's Avatar
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    Quote Originally Posted by ThEoRy View Post
    Umm what? Lol no. A lot of Honesuki are 99/1 and some 50/50 but there are plenty of true single bevel Honesuki.

    For example.
    https://www.japaneseknifeimports.com...ss-wa-honesuki
    Quote Originally Posted by StonedEdge View Post
    True single bevel honesuki are the exception not the norm. The vast majority are 99/1 to put in your terms. They are not for slicing but rather built to be robust
    Well yeah I know that you just reiterated what I said about the majority. But let's not spread information like:
    Quote Originally Posted by StonedEdge View Post
    Honesuki do not have ura, they are not true single bevel knives.
    As that is an incorrect blanket statement as there are honesuki with hollow ura and are true single bevel. I'm looking to get exactly that sometime this year so I've had my eye on a few. The true single bevel honesuki seem to be more robust as well since they are a good bit thicker to accommodate the hollow ura. Just need to hamaguriba sharpen with a microbevel to add strength.

    Don't mind me though I'm just a pedant.

  9. #49
    Senior Member StonedEdge's Avatar
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    Quote Originally Posted by ThEoRy View Post
    Well yeah I know that you just reiterated what I said about the majority. But let's not spread information like: As that is an incorrect blanket statement as there are honesuki with hollow ura and are true single bevel. I'm looking to get exactly that sometime this year so I've had my eye on a few. The true single bevel honesuki seem to be more robust as well since they are a good bit thicker to accommodate the hollow ura. Just need to hamaguriba sharpen with a microbevel to add strength.

    Don't mind me though I'm just a pedant.
    Fyi all blanket statements are incorrect.

    But anyone who took my statement as an attempt to give a definitive definition of a honesuki needs to go back to school.

    Truth of the matter is that the vast majority of honesuki out there are not true single bevel. Someone who doesn't know a whole lot about them may order a misono or tojiro thinking it will have hollow ground ura will be in for a shock.

    To say that honesuki generally are true single bevel knives is the actually misleading statement.

    Either way it doesn't change anything to me as i have mine and am not looking to reinvent the wheel (yet).

    Carry on.

  10. #50
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    I currently using a shun elite that I got from my boss and it gets the job done. The sg2 on it is a little softer than expected so it doesnít chip too much but since it doubles as a utility knife, I find myself sharpening it more than Iíd like and Iím not a big fan of sharpening it lol.

    Aside from that the knife didnít really skip a beat after 50 chickens or so. My only complaint about it is that the itís a little thin and the handle can get a little slippery when greasy and wet.

    I think if I were to get another honesuki, Iíd probably go for a straight wa handle, something with decent edge retention and lower wear resistance (carbon or semi?)150-180mm, and something much thicker.

    Or maybe try out that Munetoshi butcher that everyone was raving about...


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