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Thu Nov 21, 2013 10:28 am
I'm interested in the murata sabaki as a go to boning knife but had a couple questions. Do you find 120mm to be too small for a boning knife or does this profile lend itself to a shorter blade? Is this knife too robust for other use (mincing shallot, etc)? And lastly do you have a saya that would fit this blade?
Thanks for your help.
Thu Nov 21, 2013 10:31 am
It should be fine as a boning knife but most people prefer a little larger knife for most boning tasks. It depends what you're breaking down. Poultry is ok.
We don't currently have a saya for this knife.
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