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Thread: something for trimming chicken

  1. #21
    Quote Originally Posted by SpikeC View Post


    I'm finding this great for working with chicken. The balance is right at the front edge of the bolster.
    Spike, I keep seeing this knife, and the first time, I thought it was funny looking. But it keeps drawing my eye. I really like it now! Especially the patina contrast on the edge, and it looks well balanced. I bet its great.

  2. #22
    Senior Member
    Chef Niloc's Avatar
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    Don't forget This one

  3. #23
    After some conversations with Jon, here's what I went with.
    http://www.japaneseknifeimports.com/...-wa-petty.html

  4. #24
    Monty,

    Great choice, I have the same knife albeit with the old silk screened kanji and I love it.

  5. #25
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    Quote Originally Posted by monty View Post
    After some conversations with Jon, here's what I went with.
    http://www.japaneseknifeimports.com/...-wa-petty.html
    That knife should sharpen up to a razor. I've got the 24cm gyuto.

  6. #26
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    Josh's Avatar
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    This is a fantastic looking knife - can you share some details about the knife?

  7. #27
    Josh, I just got one of these knives as well and will post a mini-review after I've had time to play with it a little more... and yes, it is a FANTASTIC knife.

  8. #28
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    Quote Originally Posted by Chef Niloc View Post
    Don't forget This one
    Is that a Watanabe honesuki?

  9. #29

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