I'm seriously considering getting a honesuki. I'm a home cook who enjoys breaking down chickens and do two or three in about as many weeks. Currently I use a Wusthof Gourmet 6" cook's knife for it and it does alright but the shape isn't ideal.
I don't do a lot of petty-type work as in in-hand or real detailed work.
I guess the only thing somewhat lingering in my mind is a bot of versatility. I reckon the obvious answer is the petty is more versatile but can a honesuki provide some versatility?
A bit of out loud thinking if you will but also interested in the thoughts of you experienced folks.
Thanks in advance.
I don't do a lot of petty-type work as in in-hand or real detailed work.
I guess the only thing somewhat lingering in my mind is a bot of versatility. I reckon the obvious answer is the petty is more versatile but can a honesuki provide some versatility?
A bit of out loud thinking if you will but also interested in the thoughts of you experienced folks.
Thanks in advance.