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what am I missing from the range?
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Thread: what am I missing from the range?

  1. #1
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    what am I missing from the range?

    ok so I have...

    70mm Hattori paring
    190mm carter wa-bucho
    240mm hiromoto AS gyuto
    240 tojiro DP gyuto
    210 tojiro western deba

    I also have a warther 5" boning and 3" paring.

    I just ordered a new paring knife (the hattori) and am currently trying to decide on the next knife. I use the carter as its so thin for the bulk of veg tasks, so dont really want to go down the nakiri route yet.

    So thinking either a honesuki (i do a lot of chicken breakdowns and the WD isnt great for trimming) or a smaller petty for the paring tasks that the 70mm might be a bit short for and could double up for chicken/meat trimming/boning knife duties?

    I'd be interested to hear from honesuki owners how much they use it and have they found sharpening difficult with the single bevel?

  2. #2
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    i'd say 270mm suji and 150mm petty.

    a petty would be really be more versatile and work well enough with breaking down of chicken. but if you really want a honesuki, go right ahead. =D

  3. #3
    Senior Member Benuser's Avatar
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    You may do all butchery with ANY thin knife. The French use a désosseur which is thin and a little flexible.
    The Japanese approach of the honesuki has probably more to do with the harder steel the Japanese are used to.
    The honesuki is not single bevelled. It has a double bevel, very asymmetric though. The left face has no concavity but is flat, except for the tiny bevel. Very easy sharpening: you sharpen the right bevel and deburr the other one.

  4. #4

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    Cooking at home? Then you dont need anything, you just want something

    Petty is a nice addition, but maybe after purchase you would realize its having same funcionality as the carter, and that maybe you like higher heel better?

    Slicer? You have a bread knife already?

  5. #5
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    yep just a home cook.

    I'm gonna pick up one of these as a slicer/bread knife. I had a global before, I found the teeth a bit severe so It ended up with my mum lol



    I don't really slice up large enough things for a suji to be honest, a gyuto chops brisket or chicken pretty easily so I think one of these could double up the odd time.

    So petty it is...

    I was thinking 120mm as a larger paring knife, as 150 seems very close to the carters role...

  6. #6
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    get the tojiro ITK bread knife if you want a bread knife. but i tend to just use my chef knives with slicing through bread, they're sharp enough to cut through anyway.

    personally, get the 150mm petty still coz it's sort of like a honesuki minus the triangular shape, same length and more use it out it. the carter would be feel a little too long for me for breaking down chicken.

    i only added the suji coz eventually you'll find an excuse to get a 270mm slicer anyway. lol.

    you'll get to a point that you'll wanna add practically any knife you fancy with this addiction. =D

  7. #7
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    Let me know if you want to borrow a petty/honesuki/hankotsu to see what type suits you best.

  8. #8
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    hankotsus are more for beef, pork, or any non-feathery type meats though.

  9. #9

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    Quote Originally Posted by playford View Post
    yep just a home cook.

    I'm gonna pick up one of these as a slicer/bread knife. I had a global before, I found the teeth a bit severe so It ended up with my mum lol



    I don't really slice up large enough things for a suji to be honest, a gyuto chops brisket or chicken pretty easily so I think one of these could double up the odd time.

    So petty it is...

    I was thinking 120mm as a larger paring knife, as 150 seems very close to the carters role...

    Hehe yes the Global bread knife is crazy. And the weird flat edge... Not my favourite

    Take a cheap petty, Fujiwara from JCK is very cheap yet decent, and for 30 quid you get a chance to check whether you like it.

  10. #10
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    TB, I might borrow that 150mm FH petty you bought to see if I like the size or If I should go down to the 120mm smaller size.

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