We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Apr 24, 2013 9:49 am
hi there , i have purchased a Takeda gyuto 240mm from you guys in the past and its an awesome knife, love it
but now i am looking for a knife that i can use to chop crabs and chicken with the bones
can you reccomend a few knives that i can look at?
Wed Apr 24, 2013 11:40 am
Wed Apr 24, 2013 1:22 pm
Don't spend a lot of money on something for chopping crabs and chicken bones. It almost doesn't matter how good the alloy is, it's going to need a lot of sharpening which will wear it down; and strong hard alloys are subject to chipping. Just the way it is.
It makes more sense to me to get something inexpensive which is relatively chip proof, can be maintained on a steel and tossed without regret if it gets too damaged.
Old Hickory butcher profile knives from Ontario Knife Works are a fun, and very cheap choice. The 10" knife is very practical, while the 16" has a strange appeal best described as fusion of medieval and "bigger-hammer." A note about Old Hickory: They're crude. You have to crown the tops and backs of the blades, and sand and oil the handles. Otherwise, the blades are 1095, and fairly well made -- amazingly well, considering the price.
A heavy, inexpensive, cleaver is another good choice. In addition to the carbon CCK's sold at CKtG, the Old Hickory is a decent carbon, and Dexter and Victorinox both make affordable stainless cleavers.