Pisau
Homecook 365 Days a Year
I suppose it'd be nice to have one the proper tool, since I break-down chooks fairly often. A honesuki is robust enough for cooked crusty meat, right? Thinking of getting one to also portion smaller pork belly (crackling side down)... What do you guys reckon?
Actually, I've a double bevel honesuki on pre-order, but still no ETA. Would a single bevel be better for the job above?
Actually, I've a double bevel honesuki on pre-order, but still no ETA. Would a single bevel be better for the job above?