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Re: Good boning knife for a line cook.

Mon Oct 21, 2013 4:25 pm

chefknivestogo:

Just to make sure, the konosuke 150mm petty and the kikuichi are both 50/50 bevel. Right?

The honosuke is more thin and easy to mantain (as easier to sharp and retain edge)?

Thank you.

Re: Good boning knife for a line cook.

Mon Oct 21, 2013 6:58 pm

yes

no the pettys are just as easy to sharpen and usually have a little more flex than most honesukis which tend to be stiff.

Re: Good boning knife for a line cook.

Mon Oct 21, 2013 8:50 pm

Sorry Mark, what i wanted to say was: does the konosuki Hd is thinner than the kikuichi?

What about the overal atributes? It's going to be my first japanese knife so i don't want to make a bad choice.

Re: Good boning knife for a line cook.

Mon Oct 21, 2013 10:19 pm

If you're left handed and you want something thin I would pretty much rule out most honesukis. Get a thin laser petty like the konosuke hd or hh.

Re: Good boning knife for a line cook.

Mon Oct 21, 2013 10:42 pm

Thank you so much for your advices. I am ordering a

http://store.yahoo.com/chefknivestogo/kohh15pe.html

Depending on how i like it i would think about a 270mm gyuto.

It's the 270mm gyuto also 50/50 bevel?

Re: Good boning knife for a line cook.

Mon Oct 21, 2013 11:37 pm

jcnvieira wrote:It's the 270mm gyuto also 50/50 bevel?

Yes it is.
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