congrats on your new knife
Hmm lets answer the questions first:
Originally Posted by Citizen Snips
1) nope, not an all purpose. Just for slicing cooked meats for presentation
2) Clad carbon or stainless
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.
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
not as budget:
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.
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?
shigefusa are wonderful knives all around but rather expensive
its one of those where you get what you pay for...in a good way
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.
Originally Posted by shankster
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.
Originally Posted by mpukas
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.
Originally Posted by Cadillac J
I think the blade is too short to perform well on fish.That's where a longer, single bevel blade really shines.
Originally Posted by MadMel