Hi, all! I searched the old forum posts, but I think I still need a little help choosing a specific knife. Background (skip if you want!)
: I am a home cook, but quite advanced. I've used German knives most of my life (including my Grandmother's carbon steel knives--she was an accomplished cook, sometimes professional). However, in the last ten years I've been more and more interested in Japanese knives. I bought a Ken Onion by Shun to get my feet wet. My most recent knife purchase is a Kohetsu Aogami Super 270mm Gyuto. I wanted to try a bigger knife for bigger cutting tasks and it is great. I love that knife! My problem/need
: I break down and roast chickens several times a week. I'm too cheap to buy them already cut. After all, I could spend that money on a knife, right?
And I prefer chicken breasts on the bone. So, I'm hoping for a recommendation for a knife that will be great for cutting up chicken, and specifically one that I won't destroy cutting through the breast. I know, right?
Knife abuse and I want help with it. I don't hack at the chicken; I break it down correctly--that's what joints are for. I just want to also keep the breast on the bone to protect it in the high heat roast and to give it extra flavor. The questions
1. Are you right handed? Yes.
2. What type of knife are you interested in (gyuto, nakiri etc..) I think a Honesuki, but tell me if there is something better.
3. What size knife are you looking for? Open. I love the 270 that I have, so anything up to that big is fine.
4. Do you prefer carbon or stainless steel? No preference.
5. Do you prefer a western handle or a Japanese handle? No preference. The only handle that I can't stand is the Global handle.
6. How much did you want to spend? Under $250, ideally, but I could step up to $300. Above that will be hard for me to justify.
7. Do you know how to sharpen? No, but my mom does. However, it's more of a country girl sharpening knowledge than a professional sharpening knowledge, so maybe we should say we know how to keep an edge, but for a serious sharpening, no.
Let me know if there is anything else that might be helpful. Thank you everyone!