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?
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?