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Wed Jul 10, 2013 2:00 am
I had posted earlier about choosing a hankotsu and got very good advice but the best advice I got came from chefwatson when he suggested getting a honesuki instead. I really like the looks of the hankotsu but after thinking about it and observing how I cut up chicken I realized that a honesuki is a better choice for me.
I'm right handed, will be doing mostly chicken. I can sharpen and I prefer Japanese style handles but in my price range that isn't an option. I'm not concerned with single or double bevel or stainless. I started with a long list and have spent days cutting it down to these 3 and now I'm stuck. Ready to pull the trigger but can't decide. Opinions appreciated. + and - of each or just the one you hate or love.
Fujiwara FKM Stainless Boning 145mm
Richmond Artifex Honesuki 165mm
Tojiro DP Honesuki Boning Knife 150mmhttp://www.chefknivestogo.com/fufkmbo14.htmlhttp://www.chefknivestogo.com/riarho16.htmlhttp://www.chefknivestogo.com/todputkn15.html
Wed Jul 10, 2013 2:07 am
Richmond Artifex Honesuki 165mm because of the longer length and AEB-L steel. Just my .02
Wed Jul 10, 2013 2:32 am
Thanks Jeff. I don't know much about steel, what is the advantage of the AEB-L steel?
Wed Jul 10, 2013 3:04 am
AEB-L is stainless, easy to sharpen and takes a great edge. It has good edge retention also. Best steel of the three knives you listed.
Wed Jul 10, 2013 3:11 am
Rally? Cool, sounds good, thanks.
Wed Jul 10, 2013 3:54 am
I agree. I had a Tojiro DP Honesuki and it was OK, but nothing special. The Artifex Honesuki has much nicer steel and a nice Western handle on it.
Wed Jul 10, 2013 4:08 am
Thanks Taz, appreciate the input.
Wed Jul 10, 2013 4:17 am
No problem! FYI, they can be converted to a Wa handle, not sure what your budget is though.
Wed Jul 10, 2013 4:36 am
You mean as part of the purchase? Mark does it? Money is tight but it might be worth it.
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