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Fri Jun 01, 2012 4:48 pm
You might want to consider a Hankotsu - a knife style not a specific vendor. I've often thought that with an appropriate sheath, it would be perfect for this sort of task. Stout, able to open up joints and follow close to the bone. And great edge retention. I use it for taking apart lamb all the time.
Tue Jun 05, 2012 4:38 am
What brand Hankotsu?..are they single or double bevel?
Wed Jun 06, 2012 1:15 pm
We sell several of them. They all would work but I like the Kikuichi the best:http://www.chefknivestogo.com/hankotsuknives.html
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