Hi guys. I am looking around for a honesuki/garasuki for a pro very busy kitchen. main purpose for the knife wil be just for poultry and cleaning and trimming of lamb racks and beef tenderloins.
I understand garasuki is a thicker and longer knife which is what I prefer because most of the honesuki I found is 150mm I would prefer 160mm-170mm.
I will like the steel to be stainless or semi stainless and last resort is carbon. Just don't want my knife to rust that's all. Edge retention, ease of sharpening and asthetic are 3 most important factors for me.
My budget is 250-350 USD.
Thanks
Chris
I understand garasuki is a thicker and longer knife which is what I prefer because most of the honesuki I found is 150mm I would prefer 160mm-170mm.
I will like the steel to be stainless or semi stainless and last resort is carbon. Just don't want my knife to rust that's all. Edge retention, ease of sharpening and asthetic are 3 most important factors for me.
My budget is 250-350 USD.
Thanks
Chris