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Thread: Finally! My first Japanese knives

  1. #21

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    congrats on your new knife

  2. #22
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    Quote Originally Posted by Citizen Snips View Post
    for a suji, its gonna be some clarification question on what you are looking for in a slicing knife.
    -is it going to be used as an all purpose knife
    -are you looking for carbon/stainless
    -how long
    -wa or yo handle

    id start with those questions and go from there. ive used a few suji's and love them. i currently do not own one but if i were to get another knife for my set, it would be a suji. im kinda mad i sold mine but dont have as much use for them nowadays. my yanagi does my slicing

    as far as boning knives go, i dont use them and do not like them. i dont like as much flex in knives as bonings generally provide. i prefer a 150mm wa-petty. i currently use a 150mm grand cheff wa-petty. it has a little give for getting tenderloins out of lamb and goat (etc) but has enough toughness to cut up or de-bone a chicken. i also like the stainless quality and would use it if i had to go back to working the line (fortunately i dont have to do line work anymore). if you have to have something besides a petty i would go for a honesuki. i owned a misono honesuki and although it took quite a bit of work on the stones to get it where i was happy with the bevel, it was a fine choice. i wouldn't recommend a hankotsu because they scare me but they work for a lot of people here.

    my recommendation would be not to spend a bunch of money on the boning or butchering knives because for me, they just dont last long and need to withstand damage. the only exception to that rule is a deba imo.

    id be happy to answer any other questions if you have them
    Hmm lets answer the questions first:

    1) nope, not an all purpose. Just for slicing cooked meats for presentation
    2) Clad carbon or stainless
    3) 270mm
    4) no preference on the handle

    I wouldn't mind a yanagi but not for work lol. So base on the answers, do you have something to recommend?

    Is the petty ok for removing the silverskin from tenderloins etc? How about frenching lamb racks and such? can it hold up to line work? How does a deba work in butchering? I'll prolly go for the victorinox/forschener for the boning cos they do need to withstand quite a bit of abuse in the kitchen.

  3. #23
    Senior Member Citizen Snips's Avatar
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    petty is great for silverskin and basic meat trimming. they are generally pretty thin and can get under fat or silverskin without losing any actual meat. ive used them for tenderloins, ribeye and strip fabrication with no problems as well as chicken and duck. they are a little big for quail but that is what the $6 victorianox knife is for!! also as i mentioned i get a lot of whole pig, lamb and goat and it will hold up to those. i use it to get the tenderloins out, trim loin off the back, make incisions for saw work and general trimming for the animals. for me, a petty is a must have and is better and easier to sharpen than a boning knife.

    i can give you a few categories of suggestions on what ive seen, used and read on the forums for sujihiki's

    budget:
    Fujiwara FKM
    Tojiro DP
    not as budget:
    Ashi Stainless
    Sujimoto
    wa-sujihiki:
    Konosuke Stainless(could also go with HD here
    Sakai Takayuki Grand Cheff

    if none of these suit you let me know and tell me what you like or dont like about them and i can try to help further.

  4. #24
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    The Kono HD looks great!!! A bummer on the shipping costs tho :P
    My local shop only carries Sugimoto, Masamoto, Kasumi.. I'm gonna go down and give these knives a feel around tho I'm pretty keen on the konosuke HD. Any thoughts on a Shigefusa?

  5. #25
    Senior Member Citizen Snips's Avatar
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    shigefusa are wonderful knives all around but rather expensive

    its one of those where you get what you pay for...in a good way

  6. #26
    Senior Member mpukas's Avatar
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    Quote Originally Posted by shankster View Post
    I also have a Moritaka Honesuki and that thing is a total work horse.
    I've been wondering about the Moritaka Honesuki - it's 50/50 edge bevel, right? Most, if not all "real", honesuki's are single bevel. I suppose that for purposes of breaking down chicken, the Mori is just fine. But are there any other draw backs? For instance, a deba is single bevel, but Moritaka makes a deba w/ 50/50 bevel. As I understand it a deba has a single bevel to efficiently and cleanly fillet a fish along the spine/rib bones.

  7. #27
    Senior Member Cadillac J's Avatar
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    Quote Originally Posted by mpukas View Post
    Most, if not all "real", honesuki's are single bevel.
    Honesuki are not true single-bevels like a yanagi/deba/usuba with a concave back, etc....they are just very asymmetric, like a 90/10-ish ratio.

    If you like the Moritaka styling and need a honesuki, go for it.

  8. #28
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    Will a Honesuki do fish?

  9. #29
    Senior Member shankster's Avatar
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    Quote Originally Posted by Cadillac J View Post
    Honesuki are not true single-bevels like a yanagi/deba/usuba with a concave back, etc....they are just very asymmetric, like a 90/10-ish ratio.

    If you like the Moritaka styling and need a honesuki, go for it.
    Agreed. The guy I buy my knives from says the Moritaka honesuki is more like 80/20 bevel.Performs great on chicken,racks of lamb,tenderloins etc.

  10. #30
    Senior Member shankster's Avatar
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    Quote Originally Posted by MadMel View Post
    Will a Honesuki do fish?
    I think the blade is too short to perform well on fish.That's where a longer, single bevel blade really shines.

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