Honesuki and hankotsu

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King_Matt

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Hi all ,

Im looking to get a japanese knife for boning/meat prep; but was wondering if anyone has had troubles with a single edged boning knife chipping alot? Honesuki or hankotsu

thanks , matt:pirate1:
 
Like lamb saddles and pork racks. some poultry too. I saw a video of one chef deboning a whole goat with a honesuki
 
You will be fine with a honesuki.
 
Take a look at Jon's (JKI) Gesshin Ginga wa-hankotsu. It looks like it has a profile that'd kinda halfway between a honesuki and the usual western handled hankotsu. Just wish it was available in a 170mm or 180mm length.

Be well,
Mikey
 
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