SharpestToolintheShed
Well-Known Member
I recently had duck confit at a lovely little French Cafe for my birthday. I've decided that I really like duck confit and plan to do the ADHD thing of buying whole duck and butcher it myself. (Duck Legs & Breasts are horrifically expensive at the supermarket). Heck...I'm going to eat duck till the ADHD buzz wears off.
I know, I have had a cheapo Honesuki in the past and I got rid of it because it just took up space.
Now how about the Maru style?
Granted I already have a nice 150mm petty knife from Masakage Koishi. My TF Denka 180mm Gyuto could probably do the job too.
Do I need a Honesuki and would it make my experience boning a duck amazing?
I know, I have had a cheapo Honesuki in the past and I got rid of it because it just took up space.
Now how about the Maru style?

Granted I already have a nice 150mm petty knife from Masakage Koishi. My TF Denka 180mm Gyuto could probably do the job too.
Do I need a Honesuki and would it make my experience boning a duck amazing?