We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sat Aug 24, 2013 10:34 pm
I have ordered from you before (borosilicate rod - amazing!!)
I am trying to decide on a honesuki knife. I have never owned one before and I am buying it primarily to break down chickens and duck. I am a sharpening novice, but have been practicing more and more. Edge retention and ease of sharpening are primary considerations. I don't mind having to wipe it down right away if necessary.
I'd like to keep it under $300.
These are the ones I was looking at, but a little guidance would be appreciated:http://www.chefknivestogo.com/makoho15.htmlhttp://www.chefknivestogo.com/funahoocha.htmlhttp://www.chefknivestogo.com/mayuho15.html
Sun Aug 25, 2013 3:53 pm
This was actually posted on my behalf. Any recommendations would be greatly appreciated.
Sun Aug 25, 2013 4:40 pm
So the Koishi and Yuki are made by the same blacksmith. I can't remember if it's the same sharpener as well. I really like the finish on the Yuki and that would be my choice out of the 3 knives you listed. I love the way white #2 sharpens and it's less money and I like the finish used too.
Sun Aug 25, 2013 4:45 pm
Thanks for the reply! Does the Yuki come sharp OOTB?
Sun Aug 25, 2013 5:44 pm
Oh yeah! All Masakages normally come extremely sharp OOTB.
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