Who uses 'em in a commercial kitchen? What do you think of the shape? Do you use them for all proteins or just poultry? Pros and cons, i.e. are they good for working around joints but **** for taken silverside off whole sirloins?
I'm keen to try one out but just concerned about whether I'll take to it or not. I started with a Sab 5" boning knife, "upgraded" to a hankotsu, but the style just never really worked for me. I don't mind it, but I just don't feel it's as nimble as my sab. hard to explain, but the hankotsu just doesn't feel like an extension of my hand like the sab does; maybe it's just the blocky handle.
The direction of our restaurant is changing and while we'll still be flying the flag for fish, we'll be getting in a lot more meat; rib-eyes, whole suckling pigs, the odd rabbit perhaps. The plan is to do a lot of butchery in house.
Preference would be for a western handle and I don't care if it's stainless or carbon.
I'd be keen to hear what brands people are using too. I've been eyeing off the the green handled nenox at Korin (purely aesthetic and I've always wanted to try a nenox) but I think I would have a hard time forking out $600+ for VG1 (?), even if it was HT'd by Jesus and ground by Buddha. The Hattori FH is also in consideration. I really enjoyed using the two FH knives I previously has, kinda regret selling them
Cheers in advance,