racks and racks of lamb

[jakuda]

You are slicing roasted racks of lamb into individual chops when the orders need to be pickedup. Whats your go-to knife in this space-limited situation?

 

[Vertigo]

(but seriously, depending on how cramped it is I'd probably use a 180 - 210 slicer/petty, but a plain old boning knife would probably be fine)

 

[nhb22]

Have to be careful with the bone though. Sometimes the bone is not perfectly sawed. You will slice into the bone joint.

 

[aporigine]

Damascus version rumored to be coming

 

[SwampDonkey]

Munetoshi 210 suji seems kinda perfect for this? Very robust steel and grind if you accidentally hit a bone, one of my top cooked-meat-cutting grinds due to nice convexity. Small enough to be versatile.

https://www.japanesenaturalstones.com/munetoshi-kurouchi-sujihiki-210mm/


Will tap in @M1k3 for professional verification

 

[aporigine]

Munetoshi 210 suji seems kinda perfect for this? Very robust steel and grind if you accidentally hit a bone, one of my top cooked-meat-cutting grinds due to nice convexity. Small enough to be versatile.

https://www.japanesenaturalstones.com/munetoshi-kurouchi-sujihiki-210mm/


Will tap in @M1k3 for professional verification

Frivolity aside … a Moritaka (or other symmetrical) honesuki? Blade should be long enough to do the whole thing.

 

[M1k3]

Munetoshi 210 suji seems kinda perfect for this? Very robust steel and grind if you accidentally hit a bone, one of my top cooked-meat-cutting grinds due to nice convexity. Small enough to be versatile.

https://www.japanesenaturalstones.com/munetoshi-kurouchi-sujihiki-210mm/


Will tap in @M1k3 for professional verification

I'd probably lean towards the Munetoshi butcher. Or 180-210ish Suji or Petty.

But if the racks bones aren't trimmed fully, having to go through bone, my first choice would be a smaller bone cleaver. Second choice something like a Mercer Millennia. Use a honing rod, like an F. Dick diamond rod, during your shift. Few passes on a 500-1k sharpening stone after shift.

 

[jakuda]

thanks for the opinions all. So far I've been doing okay with a 180mm ashi aebl gyuto but always good to see what other professionals do. As always, I need to work on my technique more.

 

[More_Gyutos]

 

[Alder26]

A misono hankotsu is my preferred knife for this!

 

[Ericfg]

Honesuki comes to mind but I've never used it for that particular task. Back in the day I'd use the same knife I trimmed it with; 5.5" Western boning knife.

 

[MowgFace]

I usually am in the same camp as above. 210 Suji, Honesuki, or Munetoshi Butcher.

Always wanted a Hankotsu, but never use the dagger grip.