Better Honesuki today? On the cheaper end but, not entry level?

[deskjockey]

I am seeing Honesuki that are double beveled, thin, lightweight, etc. and don't think they fit the role of a Honesuki.

I was looking at various options at CKTG after being notified of a long forgotten availability request for an AS version at $165. I am unconvinced a wrought iron and AS core is a good choice today. It has good specs with a 3.9mm thickness at the heel and a reasonable weight but, was double-beveled for for left-handed use?

In the ~$150 range with all stainless, semi-stainless, or stainless clad iron, what are the better options in a traditional Honesuki today? Western or Japanese handle is not a concern or a hard preference either way. Curious about any Holiday sales that might offer a good option as well.

TIA,
Sid

 

[btbyrd]

I'm not sure what exactly you don't like about the Moritaka. Is it just that it's double beveled? I don't think that matters very much. A lot of the double beveled ones still have an asymmetrical grind, making them less suitable for lefties. The Moritaka isn't ground that way. Neither is the Takeda honesuki. Having a symmetrical grind doesn't mean that it's unsuitable for righties. Is it because it's reactive? For a knife that's only going to be used on poultry, that seems like a non-issue to me.

 

[HumbleHomeCook]

Are you saying the knife was made for lefties?

Also, here's one currently listed in BST:

https://www.kitchenknifeforums.com/threads/a-really-nice-honeski.65347/

 

[blokey]

I like single bevel Honesukis, but the double bevel one is as traditional as the them if not more so, they are both rather new knives, and the light double bevel ones probably see much more use in professional Japanese kitchens.

 

[deskjockey]

I'm not sure what exactly you don't like about the Moritaka. Is it just that it's double beveled? I don't think that matters very much. A lot of the double beveled ones still have an asymmetrical grind, making them less suitable for lefties. The Moritaka isn't ground that way. Neither is the Takeda honesuki. Having a symmetrical grind doesn't mean that it's unsuitable for righties. Is it because it's reactive? For a knife that's only going to be used on poultry, that seems like a non-issue to me.

Part of it is that I can see using it for some of the tougher veggies. I also want it to be less reactive if it is put aside for a period of time, be it a few minutes or a few weeks.

 

[dragjp]

Choice for me is single beveled carbon, but just out of my cutting habbit and love of polishing. Maybe it's easy to fix chips too, cuz I'm lousy at boning.
You can find quite some decent priced ones from KnifeJapan, Michael is great at custom service too.

 

[deskjockey]

Are you saying the knife was made for lefties?

I prefer the relatively "flat" side of a true Honesuki in the ones I have used in the past. I also prefer the 90/10 edge bevel. Sure, it steers in a cold block of cheese or hard squash but, it is what I am looking for. The tough tip also has worked great for me.

Newer "multi-use" Honesuki suggests I would be better off with a Yo-Deba! I don't want a ~150mm Yo-Deba pretending to be a Honesuki for marketing reasons to appeal to consumer who don't really understand what they are buying.

 

[btbyrd]

Thick single beveled knives suck on tougher produce, like thick knives generally. Honesuki, single or double bevel, are lousy for cutting much else apart from birds. I don't know that there really are "newer 'multi-use' honesuki". They're not just k-tip petties. People may try to sell them as if they were, but as soon as you use one, you'll realize they're almost useless for many general cutting tasks (including tough veg).

 

[Dan-]

Part of it is that I can see using it for some of the tougher veggies. I also want it to be less reactive if it is put aside for a period of time, be it a few minutes or a few weeks.

Well it’s not like you’re going to be putting it away with raw chicken on it. I used to have this fear too. My carbons don’t rust in storage, and I live near the ocean.

I have used my 90/10 cheap bessaku to peel butternut squash. It works ok but no better or worse than any other knife. I don’t think I’d buy a 50/50 “honesuki” at all for all the reasons everyone shared.

I don’t think you get much between $75 and $250. Above that you can get a true single bevel. Below that works just fine. I do have the garasuki version of the knife HHC mentioned, and it is well made.

 

[deskjockey]

Thick single beveled knives suck on tougher produce, like thick knives generally. Honesuki, single or double bevel, are lousy for cutting much else apart from birds. I don't know that there really are "newer 'multi-use' honesuki". They're not just k-tip petties. People may try to sell them as if they were, but as soon as you use one, you'll realize they're almost useless for many general cutting tasks (including tough veg).

I have used one in the past on cold blocks of hard cheese and hard produce. Yes, they 'steer' but, depending on what you are doing, it won't matter much.

 

[btbyrd]

It's not just that they steer but that they also wedge. Thin knives cut hard things better.

 

[HumbleHomeCook]

This thread is confusing.

You say you want a traditional honesuki and are condemning "multi-use" versions but then mentioning using them for cheese and squash.

I still don't understand the problem with the first one mentioned.

What exactly are you looking for?

 

[M1k3]

Just get a Kanehide Bessaku honesuki. If you don't like it, it was kind of cheap. Sell it. If you like it a lot, look into something nicer, if you feel the desire.

 

[deskjockey]

When I'm standing next to my stick burner, working on chicken and ribs, it is nice to be able to cut something "non-traditional" and not need a second knife.

I do agree with some cracking and wedging on the thicker options.

 

[deskjockey]

I still don't understand the problem with the first one mentioned.

What exactly are you looking for?

It isn't stainless-clad!

 

[HumbleHomeCook]

It isn't stainless-clad!

I've cut up a lot of raw chicken, to include breaking down whole birds, with iron clad knives. Non-issue to me.

 

[Dan-]

Seconding. It’s not an issue. At all. Same for iron clad carbon debas on fish where everything is wet for the entire time.

 

[Jovidah]

Struggling to see what you're really looking for. What's the problem you're trying to solve?

 

[deskjockey]

I have had carbon steel knives rust on me in the past which is what makes me cautious with a wrought iron versus stainless clad Honesuki.

 

[parbaked]

I am seeing Honesuki that are double beveled, thin, lightweight, etc. and don't think they fit the role of a Honesuki.

I use a thin, light double bevel honesuki...basically a honesuki shaped petty knife. HAP40 seems tough enough.
I often use it to cut up ginger, garlic scallions for marinade after I break down proteins.
It works well for both.
TBH I never understood the advantage of single bevel or a thick spine for breaking down birds, especially if one is deboning the thighs for example.

 

[deskjockey]

I use a thin, light double bevel honesuki...basically a honesuki shaped petty knife. HAP40 seems tough enough.
I often use it to cut up ginger, garlic scallions for marinade after I break down proteins.
It works well for both.
TBH I never understood the advantage of single bevel or a thick spine for breaking down birds, especially if one is deboning the thighs for example.View attachment 245400View attachment 245401

That looks like an awesome option for me. Please tell me more and where to buy one!

 

[parbaked]

That looks like an awesome option for me. Please tell me more and where to buy one!

Kohetsu HAP40 from CK2G