I guess you're right,even though I haven't yet reached "crackhead" status when it comes to collecting knivesIt's never overkill. That's like asking a crackhead if he has one too many rocks. :scared1:
The edge on most hankotsu doesn't start till about 1"-1.5" up the blade for that very reason.ive never used a hankotsu but i feel that if you knife hand ever got a little wet or slimy from the chicken (or whatever) it could slip down the knife and slice you up good. maybe that could or couldn't happen but if i ended up with one i would probably over-think it and it would happen to me.
honesuki are much better choices as i have used them for tenderloins as in theory's video and countless other tasks with fabrication of whole pigs, goats, lamb, etc. a much better all-around choice imo
rather shocking[video=youtube;hAt6LP_sEFo]http://www.youtube.com/watch?v=hAt6LP_sEFo[/video]
Hmm. How so?rather shocking
The music?rather shocking