which knife to break down carcass / bone?

[Choppin]

I was breaking down a chicken today with my Unshu Chuzen sabaki - which worked great to separate all the parts - and when I was left with the carcass I realized I don’t have a meat cleaver or similar to break it into smaller parts for stock.

I’m thinking something under $150 and not too big. I’m using it mostly on small birds.

vintage stuff (Forgie cleaver? those lamb breaker thingies?) or something from rustic makers like the KnifeJapan guys sound cool, but I’m fairly open.

any ideas?

 

[refcast]

Ryoba deba. Tosa makers have a lot of those. Or Chinese stuff

 

[Choppin]

Ryoba deba. Tosa makers have a lot of those. Or Chinese stuff

interesting - would a Ryoba deba be suitable to go through poulty bone? I always thought they were meant for fish bone only and not as robust, but I’ve never used one and know nothing lol

ah yes, a small Chinese meat cleaver would definitely get the job done

 

[HumbleHomeCook]

For chicken stock, what bones are you breaking? I mean, they're pretty little as-is in terms of making stock.

Don't get me wrong, I'd never inhibit the new-knife-purchasing rationalization process of a friend.

 

[Choppin]

For chicken stock, what bones are you breaking? I mean, they're pretty little as-is in terms of making stock.

Don't get me wrong, I'd never inhibit the new-knife purchasing rationalization process of a friend.

haha no worries at all . you do have a point.

I mean after I’m done separating the wings, legs and breasts, I’m left with the chicken’s carcass (spine and ribs I guess?). I like breaking it into 3-4 smaller pieces to better fit my pan. as a home cook I’m not making a huge amount of stock so my largest pan is not that big.

I actually used the sabaki for one of those cuts and ended up with a microchips, so I’ll rule that one out.

 

[M1k3]

Kiwi meat cleaver. It's really cheap. You can chop your carcasses and bones straight on the counter and not cry (unless you damaged your counter ).

https://www.wokshop.com/newstore/product/incredible-kiwi-cleaver/

 

[btbyrd]

I use a Tojiro DP 240 western deba. It's a beast. The 240 blows the budget, but the 210 would probably work fine. Super thick san mai V10 that takes a beating and sharpens reasonably well for stainless that you can hack away with. And because it still has a classic gyuto profile, you can use it for heavy beater work on the board and it won't feel weird. It's the most I could ask for in an elegant, heavy duty stainless beater. Here it is on chickens.



And an overview of the 240:



The CCK bone chopper would be as much fun for half the price, but I'm not sure it's as versatile.



When I think of hacking carcasses, these are the knives that come to mind.

 

[HumbleHomeCook]

haha no worries at all . you do have a point.

I mean after I’m done separating the wings, legs and breasts, I’m left with the chicken’s carcass (spine and ribs I guess?). I like breaking it into 3-4 smaller pieces to better fit my pan. as a home cook I’m not making a huge amount of stock so my largest pan is not that big.

I actually used the sabaki for one of those cuts and ended up with a microchips, so I’ll rule that one out.

For the carcass, honestly I use these most of the time:

https://www.amazon.com/OXO-Grips-Sp...locphy=9033786&hvtargid=pla-83804565206&psc=1
They also work great for spatchcocking.

 

[Pie]

Mioroshi deba comes to mind. They’re kinda pricey from some makers, Takeda and TF off the top of my head, but are they ever thick. Like not for normal food use thick.

Down to earth option would be CCK bone crusher of some sort. Probably still a little excessive . I ended up with a KF2203 just in case I needed to put it on a stick and use it as a polearm.

 

[Choppin]

I use a Tojiro DP 240 western deba. It's a beast. The 240 blows the budget, but the 210 would probably work fine. Super thick san mai V10 that takes a beating and sharpens reasonably well for stainless that you can hack away with. And because it still has a classic gyuto profile, you can use it for heavy beater work on the board and it won't feel weird. It's the most I could ask for in an elegant, heavy duty stainless beater. Here it is on chickens.



And an overview of the 240:



The CCK bone chopper would be as much fun for half the price, but I'm not sure it's as versatile.



When I think of hacking carcasses, these are the knives that come to mind.

that Tojiro reminds me of a 165 Misono yo-deba I once had. the profile is nice indeed, very versatile

 

[refcast]

Ryoba deba can do that -- even the sabaki, as long as you sharpen it more obtuse, and have it be thick enough behind the edge

 

[Choppin]

Ryoba deba can do that -- even the sabaki, as long as you sharpen it more obtuse, and have it be thick enough behind the edge

my sabaki still has the factory edge, which looks like a zero grind… I’ll try sharpening it

 

[Heckel7302]

Breaking down the spine, I just tear it apart with my hands. If you insist on using a knife, I'd just go to an Asian market and get a big beefy cleaver for $10. I don't think it's work spending any real money on. You want something soft for brute force anyway.

 

[Choppin]

I'm thinking a ryoba deba could be a one-knife solution for chicken - breaking it apart and also chopping the carcass. Also just a general tough knife around the kitchen, used for fish and other meats. My sabaki is small (125mm) so a larger ryoba deba could be useful.

 

[SwampDonkey]

I use a Condor cleaver to go all Viking on Turkey carcasses and beef bones. Cheap enough you don't feel bad hammering away on stuff and the carbon steel is easy to fix. I really like Condor for machetes too

https://www.bladehq.com/item--Condor-Cleaver-Fixed-Blade-Kitchen--121488

 

[deltaplex]

I second the Yo deba (or similar) recommendation for this kind of work. You keep it from the maker thick for going through bones and it easily sharpens up enough to just slide right through the muscle. I've got a Masahiro one, but you can typically find a handful of ODC vints on japanese auction for not very much.

 

[Choppin]

you can typically find a handful of ODC vints on japanese auction for not very much.

sorry what's ODC?

 

[Heckel7302]

sorry what's ODC?

Old Dirty Carbon. Like the two sabs I sold you.

 

[deltaplex]

Old Dirty Carbon

 

[Choppin]

Old Dirty Carbon. Like the two sabs I sold you.

Old Dirty Carbon

thank! me likes

 

[KenjiF]

I like to butterfly my birds and kitchen shears are great for just taking the backbone out (and cutting them into bits for stock) but a cleaver definitely sounds more fun.

 

[daveb]

"Theory" used to post vids using a Tojiro yo deba as a slaying machine.

Worth a search and watching for s&g - especially liked the lobster fest.

 

[Shokupan]

I like to butterfly my birds and kitchen shears are great for just taking the backbone out (and cutting them into bits for stock) but a cleaver definitely sounds more fun.

I'd second the kitchen shears. Poultry shears if you want to break down something bigger like a turkey.

 

[daveb]

I'd second the kitchen shears.

BORING.

Effective but boring.

 

[Choppin]

BORING.

Effective but boring.

thanks Dave

I was thinking the same lol. I have the Mac shears and agree they are very effective. just not as fun as a new knife!

I’m definitely leaning towards a ryoba deba. but then I remembered Heiji makes a ryoba honesuki… just not sure what shape would be best

 

[gentiscid]

Old Dirty Carbon

+1

Something like this