Favorite honesuki?

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I have a carter muteki deba at 191 grams 175mm, but for cutting ribs apart and for utility, look at this bruiser. They are listed on different sites at 280-290g. Short pakka handle means all that weight is in the blade. I like the idea of stainless, though this one is carbon. It seems if I slicing up raw chicken for the pan and then serving and eating, or cutting ribs apart off the BBQ, I don't want to mess with clean-up till later...like an hour or 2 later. I feel like I have enough carbon blades, but I might wait for a sale or find this one used:

https://carbonknifeco.com/collectio.../sakai-kikumori-nihonko-carbon-garasuki-180mm
 
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1315 said:
I have a carter muteki deba at 191 grams 175mm, but for cutting ribs apart and for utility, look at this bruiser. They are listed on different sites at 280-290g. Short pakka handle means all that weight is in the blade. I like the idea of stainless, though this one is carbon. It seems if I slicing up raw chicken for the pan and then serving and eating, or cutting ribs apart off the BBQ, I don't want to mess with clean-up till later...like an hour or 2 later. I feel like I have enough carbon blades, but I might wait for a sale or find this one used:

https://carbonknifeco.com/collectio.../sakai-kikumori-nihonko-carbon-garasuki-180mm
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That's really nice! Definitely looks like it would perform well and I like the asymmetric grind
 
parbaked said:
They’re referring to scraping bones clean, e.g. frenching, not scraping product off your cutting board…
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I've NEVER EVER used the spine for scraping meat off the bone! Flipping over the knife is too counterintuitive for me, not much upside.
For this roast, I used the blade edge of a 150 Shihan petter for Frenching—no issue, expedient, no chips.
Don't think the spine of my honesuki or butcher's knife has ever tasted meat.

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Pie said:
I don’t. I try not to soak the handle in water or juices, generally it’s not too bad.

The wenge makes me uncomfortable tho. I don’t like the uniform holes (it’s some weird feeling) and I don’t really like the idea of stuff getting in them.

Kinda wish I could get rid of it but it’s one of the few that I have with a horn ferrule.. I’m a ways away from trying my own wa handle.
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I have sealed exposed wood with melted wax or several coats of nail polish.
 
After reading through this, I am curious what the specs would be of a good all-around honesuki. Like if I were to look at all the most popular gyutos on here, Yanick, Fujiyama, etc. I would say 240/55/3-4 would be a Gyuto that you can’t go wrong with and most folks here would be quite happy with. What would the specs be for a good all-around people pleaser honesuki?
 
OwlWoodworks said:
After reading through this, I am curious what the specs would be of a good all-around honesuki. Like if I were to look at all the most popular gyutos on here, Yanick, Fujiyama, etc. I would say 240/55/3-4 would be a Gyuto that you can’t go wrong with and most folks here would be quite happy with. What would the specs be for a good all-around people pleaser honesuki?
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That would likely make a great separate thread.
 
Speaking of garasuki, there don’t seem to be many true single bevel options out there. Any opinions on Sakai Kiku’s Tokujo vs Yasahiro’s Josaku garas ?
 
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Haven’t used a high end one, and this is the only knife that I still use the first one I bought and never felt that I needed better. For what it’s worth it’s a Sakai Takayuki Grand Chef in an AEB-L equivalent; really tough and at the same time very easy to sharpen or strop back in no time. I’ve broken down a lot of poultry and meat and fish with it and almost never use something else for chickens.

If I really have to do an S-load of poultry including cutting through breastbones and backbones, especially Turkey, I’ll use a Tadayoshi double edged deba, a Tosa forged butakiri I got from JwW way back can’t remember if it’s white or blue, or a massive Tanaka Ginsan cleaver. Of note also is that I use other knives for fish or meat, so if I were using it for more than chicken I might want one of the suggestions above.
 
GorillaGrunt said:
Haven’t used a high end one, and this is the only knife that I still use the first one I bought and never felt that I needed better. For what it’s worth it’s a Sakai Takayuki Grand Chef in an AEB-L equivalent; really tough and at the same time very easy to sharpen or strop back in no time. I’ve broken down a lot of poultry and meat and fish with it and almost never use something else for chickens.

If I really have to do an S-load of poultry including cutting through breastbones and backbones, especially Turkey, I’ll use a Tadayoshi double edged deba, a Tosa forged butakiri I got from JwW way back can’t remember if it’s white or blue, or a massive Tanaka Ginsan cleaver. Of note also is that I use other knives for fish or meat, so if I were using it for more than chicken I might want one of the suggestions above.
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Always want a Yo-deba since I saw Rick’s video with it, seems like a beast. That aside I order a single bevel garasuki from a younger Chinese maker, cost slightly more than Hatsukokoro but I like his stuff.

 
Got this Masahiro Bessaku 180mm.

Semi stainless and doesn't rust when neglected. It's a tough durable knife with good edge retention, boxed edge was screaming but did have to sand the rosewood scales inline with the tang. Cost £45 and now can't justify a upgrade.

Just chucking it into your list of options.

Two images: one from the box and the other after eighteen months use.
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choppuchoppu said:
https://knivesandstones.us/products/hatsukokoro-初心-white-2-honesuki-boning-knife-by-myojin
Still a good deal at $150
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I originally signed up to the forum because I wanted a honesuki, but never got one. Since signing up, I bought two gyutos and many Shapton glass stones. I know better than to come read these threads, but I can't myself sometimes. I have this one loaded in the cart, but I think I will wait on this one. Very tempting, but I'm looking at new pans too.
 
J_Wisdom said:
I originally signed up to the forum because I wanted a honesuki, but never got one. Since signing up, I bought two gyutos and many Shapton glass stones. I know better than to come read these threads, but I can't myself sometimes. I have this one loaded in the cart, but I think I will wait on this one. Very tempting, but I'm looking at new pans too.
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Sent ya message. :)
 
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