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Thu Jun 20, 2013 8:47 am
Fell in love with these styles as soon as I saw them. Price is an issue but the truth is I shouldn't even be looking at this stuff and now that I'm asking this question restraint is out the window. I'm thinking this knife will last me a life time so I want to do it right the first time. I'm just a home cook and will predominately use this on chicken.
1 Right handed
4 I prefer stainless but wouldn't have a problem with carbon
5 Japanese. The handle and blade style are the big draw for me.
6 lol Want can be a relative term.
7 Yes, have used stones all my life, no problem, though I admit the older I get the less I get that zen feeling of pleasure of working a blade to razor sharpness. It's becoming more about time and the actual pleasure of using a sharp tool. I'm looking at the paper wheels though if I go that route I have plenty of knives to practice on.
So here are the knives. I would appreciate any feed back. What you would prefer and why. Pluses and minuses of each etc.
Thank you all in advance.http://www.chefknivestogo.com/kielcaha15.htmlhttp://www.chefknivestogo.com/tagrchha.htmlhttp://www.chefknivestogo.com/misono6.html
Thu Jun 20, 2013 9:39 am
Misono all the way!!
Thu Jun 20, 2013 11:03 am
Grand chef is stainless
Kikuichi is the lightest/thiner
Misono has adams endorsement and he knows knives!
Not sure if you have used single bevel knifes?
All of them are highly asymmetric and will tend to steer just like a single bevel until you learn proper technique.
Thu Jun 20, 2013 11:29 am
I haven't used single bevel but eventually I want to get a yanagi or takobiki and so have put a bit of thought into the steering issue. I think I can get used to it and eventually I suspect that I will find advantages to it.
Ok stainless isn't that important, I like the idea of lighter thinner Kikuichi and I had a feeling that Misono was a top brand so leaning towards one of those 2.
Thanks for both your input.
Thu Jun 20, 2013 11:44 am
Not exactly a knife I want "light". It should be a robust knife in my opinion. It's a boning knife.
Thu Jun 20, 2013 12:26 pm
Thank you Adam, very good point.
Any thoughts on edge retention for the 3?
Thu Jun 20, 2013 12:45 pm
Misono and Kikuichi will have about the same.....perhaps slight edge to Misono.
The Sakai....probably about the same as the two carbon's.
None of these are going to be extra-special in the edge retention department. All good, none great.
Thu Jun 20, 2013 12:46 pm
It's currently out of stock, but I've been using the Takayuki one for about a year now and I wouldn't trade it for any other butchery knife. It's the beefiest (thickest) of the three which is perfect for my application (primals, bone popping, large poultry), but probably won't make too big of a difference on just chicken.
For me, the heft of the blade adds to its versatility in a professional environment. I routinely bust it out for small fish as well because it handles spines with ease.
As for edge retention, because of the "abuse" it takes, this is the only knife in my kit I don't put through a normal sharpening rotation. I also purposely went for a softer steel because of this. When Mark started selling his diamond steels, I picked up one of those and called it a day. Couple swipes before handling the bird and you'll have the perfect toothy, not-too-sharp edge which is prized among butchers.http://www.chefknivestogo.com/ri12dishst.html
Thu Jun 20, 2013 12:53 pm
I have the Takayuki and use it when I break down hogs. We get in halves and I use this knife along with a hack-saw and a 270 suji. I can usually make it through 2 whole pigs before I need to sharpen it. That is also using the knife to french chops. My Masamoto KS suji has to be sharpened more than that and I only use it for taking off the fat back and belly. YMMV, however.
If you will use it primarily for chicken why not get a Honesuki? I guess I am a bit spoiled though. I have a knife specifically for each protein that I break down.
Sat Jun 22, 2013 2:25 pm
Thanks for your input. Sounds like I would wear out before the knife would.
You are right, I know a Honesuki is probably the better style with the thicker heel, I hate to admit it but the Hankotsu is just so darn cool looking!
Mark, truly appreciate your input, will be deciding soon.
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