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 Post subject: Re: Kono Fuji Honesuki "no handle"... handled!
PostPosted: Sun Apr 27, 2014 10:53 pm 

Joined: Sat Jul 13, 2013 6:47 pm
Posts: 80
Coach...

I think this is an amazing job! And double that for not being a woodworker.

I am also very interested in picking up a Honesuki, and will be very interested in your performance review once you get a chance. I was leaning towards a Takeda, because I have a gyuto and a nakiri and they are among my favorites.

Nice job....

Cheers...

Todd in Chicago


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 Post subject: Re: Kono Fuji Honesuki "no handle"... handled!
PostPosted: Mon Apr 28, 2014 2:11 am 
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Joined: Wed Jan 30, 2013 8:06 am
Posts: 317
Location: Peoples Republic of Massachusetts
Looks good!! Damned good for a part-timer :) Keep it up!!

Chris


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 Post subject: Re: Kono Fuji Honesuki "no handle"... handled!
PostPosted: Mon Apr 28, 2014 4:57 am 

Joined: Fri Mar 28, 2014 9:34 am
Posts: 41
I think it looks really great! I like that ironwood, it's very pleasing to the eye.


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 Post subject: Re: Kono Fuji Honesuki "no handle"... handled!
PostPosted: Mon Apr 28, 2014 4:19 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2777
Looks real good.



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 Post subject: Re: Kono Fuji Honesuki "no handle"... handled!
PostPosted: Tue Apr 29, 2014 12:03 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2750
Location: CT
Love that ironwood!! I find that most of the dark colored stuff doesn't have much character to it, but that is nice with the fiery lines popping out!!


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 Post subject: Re: Kono Fuji Honesuki "no handle"... handled!
PostPosted: Thu May 01, 2014 3:32 am 

Joined: Sat Feb 22, 2014 7:33 pm
Posts: 105
Looks great coach.


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 Post subject: Re: Kono Fuji Honesuki "no handle"... handled!
PostPosted: Thu May 01, 2014 4:31 am 

Joined: Wed Jan 22, 2014 12:46 am
Posts: 11
you ARE a woodworker.


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 Post subject: Re: Kono Fuji Honesuki "no handle"... handled! - and review
PostPosted: Wed May 07, 2014 3:08 am 
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Joined: Thu Oct 10, 2013 3:27 am
Posts: 176
Location: Yuma, AZ
So I went out to Sam's and bought four chickens. Took them home and on the way called up a couple friends and picked up some adult sodas. New Belgium Trippel. Took out the Konosuke Fujiyama Honesuke and went at all the chickenn.

I can now see why these knives are used for boning. It was razor sharp after a quick strop. When I first went at it I had to take two swipes along the skin on the breast bone. After stropping it was no problem. The honesuke follows alongside the bones really well and steering wasn't a problem. I made the handle "thick" at 3/4 in wide but it works well in my hand and there was no problem with slickness as the chicken parts fell to the side. The point was good at exploring the joints and the size is really convenient. I don't have any comparison with honesukes so I can't say anything about the sharpness.

I really have no complaints about the knife. I should have taken my 150 Shimo petty on one of the chickens and compared, but as I said we were drinking adult sodas.

Overall, I think this is a really beautiful knife. The handle holds up it's end in beauty and the function is there. That being said, I don't think that this is the knife for me as the single bevel isn't my thing yet. I like the size and the point but the single bevel steers too much when not slicing through chickens. Do I do enough chickens and loins as a home cook to justity this knife? I'll have to debate this.

Thanks for the looks at the handle and how it performs.
Coach



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