I recently moved and am fortunate enough to live right next to an asian mart that sells really cheap whole fish and chicken. Now processing fish and chicken is something i do at work but i never really have to do it with the bones in its usually slabs of fish to portion out or large peices of chicken that i only need to cut out one or two pieces of bones. so ive been teaching myself how to break down whole fish and chicken and ive gotten good enough to want to buy a specialty knife for it as ive been using my beater 210 gyuto but ive wanted to move to a more specialized knife like a honesuki or a deba but i rather not buy both is there a knife like a double bevel deba that would be good breaking down chickens and fish? Sorry im not too versed on more specialty knives my kit consists of two gyutos, a suji, and a pairing knife i dont ever use the more niche knives.
Knife: Deba or honesuki
Length: 180-210mm? not sure ive seen debas up to 240 idk if that would be appropriate to use on poultry and medium sized fish
steel: blue is what im most comfortable with but i wouldn't mind white.
Handle: Japanes
budget: max 300
Knife: Deba or honesuki
Length: 180-210mm? not sure ive seen debas up to 240 idk if that would be appropriate to use on poultry and medium sized fish
steel: blue is what im most comfortable with but i wouldn't mind white.
Handle: Japanes
budget: max 300