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Is chipping an issue with honesukis?

Tue May 07, 2013 12:51 pm

I'm curious, since most J-knives are harder (and generally less tough), do hard Japanese honesukis chip? Most J-knives seem to have a warning against using on bone. I realize with a boning knife, you are generally cutting along bone or through joints, but there's gonna be bone contact.

Is there something about the shape or grind that makes them better for boning? Or are microchips just an accepted fact of life on these?

Thanks for any input.

Re: Is chipping an issue with honesukis?

Tue May 07, 2013 1:07 pm

They are typically a touch thicker than a gyuto or petty, but not substantially so.

I've never had any chipping issues using mine as you describe (as they're meant to be used as best I can tell). Although, truth be told, I've never had any chipping issues using a petty in the same manner.....deboning a chicken, slicing ribs, etc.

Japanese knives aren't as fragile as some will have you believe, but they are more so than what most people are used to.

Re: Is chipping an issue with honesukis?

Tue May 07, 2013 6:13 pm

Adam Marr wrote:They are typically a touch thicker than a gyuto or petty, but not substantially so.

I've never had any chipping issues using mine as you describe (as they're meant to be used as best I can tell). Although, truth be told, I've never had any chipping issues using a petty in the same manner.....deboning a chicken, slicing ribs, etc.

Japanese knives aren't as fragile as some will have you believe, but they are more so than what most people are used to.



+1 to Adam!

:)
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