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 Post subject: Kanehiro?
PostPosted: Mon Apr 08, 2013 6:51 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi,

I'm after a knife that will help me slice meats very thinly for making jerky from both deer and kangaroo - fairly coarsely grained. I currently use either 10" vicotrinox or low-end boker (440A) chef's knives that I can get pretty sharp on a lansky crock sticks setup at the stock 20 degrees, and while the results are edible, they are not as thin as I'd like. I'm managing at present by freezing the meat and then cutting when partially thawed, but as we are moving to a location without a freezer, I'll need to improve my technique so as to keep making jerky my kids will eat.

I've been doing a little research, and it seems there may be knives specific to slicing meats thinly. Have you any recommendations?
My experience with real Japanese knives has been minimal, although I did like a Kanehiro Wa-Gyuto my dad bought off you folks a couple of years ago - the feel, the balance etc. Having said that, I have no real preferences toward brand, and don't mind a non-stainless steel if it performs well. Also, if you could recommend a suitable set of stones that would get me to a good meat-cutting finish, I'd be grateful - I have a 1000 grit Shapton already.
Other notes:
The knife would only be used for jerky, so I'd rather go with a specialised design if it gives better results. I also like the feel of traditional wood handles, but this is a minor consideration for me, and am perfectly happy to use a western style with bolster etc.

Regards,



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 Post subject: Re: Kanehiro?
PostPosted: Mon Apr 08, 2013 7:46 pm 
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Location: USA... mostly.
JOHN DOE <> http://www.chefknivestogo.com/kasu271.html is a Kanehiro designed to slice. It has a reactive core of Hitachi Blue Super Steel that is capable of taking & keeping scary acute angles. It is also laminated in stainless steel to help keep the maintenance to a minimum. They are also not forged to extremely brittle hardness; 62HRc is nothing to scoff at, but still somewhat forgiving. I really love the Kanehiro product, own 3, use 3 and recommend them highly...



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 Post subject: Re: Kanehiro?
PostPosted: Mon Apr 08, 2013 8:14 pm 
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Location: Madison Wisconsin
I agree. That knife is a good one for slicing.



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 Post subject: Re: Kanehiro?
PostPosted: Mon Apr 08, 2013 8:20 pm 
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Location: Madison Wisconsin
Another good choice for you would be the Masakage. They are really nice knives and their sujis are excellent.



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 Post subject: Re: Kanehiro?
PostPosted: Tue Apr 09, 2013 7:58 pm 
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Depending on what we're talking about cutting into jerky, this might be a case where a yanagi could fit the bill.

If we're talking a big, thick roast, a suji would be the best choice IMHO.

However, if we're talking something like a brisket flat sized piece of meat: If one learns to properly use one, you can get thinner and better slices with a yanagi than with a suji. A yanagi is purpose built to slice raw proteins (technically designed for raw fish, but it works well on raw beef as well).



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 Post subject: Re: Kanehiro?
PostPosted: Wed Apr 10, 2013 4:19 am 

Joined: Wed Apr 10, 2013 4:01 am
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Hello all,

The initial question came from me via email to Mark, and I thank all that have offered an opinion, and Mark for forwarding it to the forum, which I did not know existed.

From looking at the design and purpose of a yanagi, I think it may be better suited to the rather specialised task I have in mind. The thinner the slice the better, when it comes to the sort of stuff I'm trying to make.

Has anyone an opinion on what sort of grit to finish on when dealing with meat specifically? Is finer always better, or is a more toothy edge a better choice for raw meat?

Thanks in advance,

Huw.


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 Post subject: Re: Kanehiro?
PostPosted: Wed Apr 10, 2013 1:03 pm 
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If you're trying to cut super thin slices, I find finer is better.



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 Post subject: Re: Kanehiro?
PostPosted: Wed Apr 10, 2013 2:40 pm 
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DAMP <> If you're trying to cut super thin slices, I find finer is better.

+1



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