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
What kind of meat prep specifically? I have tried a couple of different honesukis, and I still prefer western style boning/ butcher knives for most tasks.
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.