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 Post subject: Re: Honesuki recommendation?
PostPosted: Thu Mar 06, 2014 4:42 pm 

Joined: Sat Jan 18, 2014 9:11 pm
Posts: 220
Location: San Diego
Mark, thanks for the info on the honkatsu. The only one I have used is the Misono, which was 50/50 (from memory...been awhile). The lack of bolster/guard was a bit disconcerting with stubbing, but it was pretty easy to get used to it. I really liked that knife - kinda hefty for the size but nimble enough to do the job. Never knew the traditional grind was much more asymmetric.

KSS - let us know it all works out


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 Post subject: Re: Honesuki recommendation?
PostPosted: Thu Mar 06, 2014 4:52 pm 

Joined: Wed Mar 05, 2014 4:46 pm
Posts: 9
Yup, the Artifex. It struck me as a great value knife to try the new style with. I also bought the Richmond kitchen shears. Same reason. Steve G, thanks for that idea. I hadn't even thought to look over what was offered on the website. We'll see if they work. If not, there is always a use for a decent pair of kitchen shears.


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 Post subject: Re: Honesuki recommendation?
PostPosted: Sun Mar 09, 2014 9:16 pm 

Joined: Wed Mar 05, 2014 4:46 pm
Posts: 9
My knife and shears arrived yesterday. Again I'm totally amazed by the fast shipping. As soon as the mail carrier delivered the package (5 pm--just sneaking in under the wire), I made up my fast fallback dinner: hi-temp harissa roasted chicken with chickpeas and onions.

The Artifex honesuki is amazing! Like my earlier knife from ck2g, it immediately felt perfectly comfortable to hold and very natural for its task.

What I'm really struck by after using it is how handy the knife tip shaping is. It really gets in there and slices with finesse. You get something like this and you suddenly realize how much you've been making due with what you had. Not that that's bad--I'm not going to have one of these everywhere I go and every time I want to debone something--so I'm glad I have the skills from making due all these years. However, a knife like this really highlights how great these traditional Japanese blade shapes are. It totally blows away my Western boning knife.

The shears? Great product, but...I've decided I just don't like using shears for cutting meat. Last night I used my shears to take apart half of a breast (okay) and the honesuki to debone one side. Deboning was much easier for me. I also discovered that a whole boneless breast with skin roasted in the middle of my sheet pan roasts to temp pretty much at the same rate as the thighs, etc., at the edges. So problem solved and a great new knife for me.

Thanks, everyone, for taking the time to reply to my questions!


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 Post subject: Re: Honesuki recommendation?
PostPosted: Sun Mar 09, 2014 10:21 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1478
Great to hear! Thanks for the feedback.


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