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 Post subject: Honesuki might be the next one . . .
PostPosted: Sat Jun 22, 2013 2:13 pm 

Joined: Fri Jun 29, 2012 11:56 am
Posts: 207
Location: Austin, TX
My wife will flip out if I buy another Guyto (possibly any other knife too, but there is no reward without risk :) ).

One of the most common things I cook is roasted chickens. Even if I am only cooking chicken breasts, I purchase the ones still on the bone (I also keep the carcases for home made stock) and cut the meat off typically with a petty.

So I am thinking about a Honesuki knife. There are a couple of things I want to try with this new knife. First I have three Moritaka knives already, so I want something without the kurouchi finish. I also want a clad knife so when I sharpen it I get a great contrast between the core and cladding using Natural stones. I am right handed.

Here are three I am looking at and would like some feedback about them or any others.

Fujiwara Nashiji Honesuki Octagonal Handle http://www.chefknivestogo.com/funahoocha.html
Konosuke White #2 Wa-Honesuki 150mm http://www.chefknivestogo.com/kowh2wa15.html
Masakage Yuki Honesuki 150mm http://www.chefknivestogo.com/mayuho15.html

I don't have any quality light colored handles, will any of these stain/discolor like the cheap beaters I have?



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 Post subject: Re: Honesuki might be the next one . . .
PostPosted: Sat Jun 22, 2013 3:08 pm 
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Joined: Fri Mar 29, 2013 5:46 pm
Posts: 217
Start with admitting that a honesuki isn't going to do anything better or different than your petty. Once you recognize that you're buying a toy to fill a gap in your Japanese knife collection, it should be easier to just go ahead and buy what you want instead of agonizing over which one will work better.

You've established san-mai and no kurouchi. All that's left are particular identity of the prestige hagane, appearance, and price. You've also established a range of preliminary choices which run the gamut from excellent to excellent. Go ahead, be impulsive.

BDL


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 Post subject: Re: Honesuki might be the next one . . .
PostPosted: Sat Jun 22, 2013 7:40 pm 
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Joined: Wed May 09, 2012 3:59 pm
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Location: Cape Town - South Africa
This one: http://www.chefknivestogo.com/shblst4ho.html

:)



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 Post subject: Re: Honesuki might be the next one . . .
PostPosted: Sun Jun 23, 2013 3:02 am 
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Location: USA... mostly.
BB <> The Konosuke is not laminated.



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 Post subject: Re: Honesuki might be the next one . . .
PostPosted: Mon Jun 24, 2013 2:00 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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Like Melampus said, the Konosuke is not a clad knife.....it's solid White #2.

With the Fujiwara, you're paying a lot for the name.....which is a great name mind you. His blades are incredible.

The Masakage Yuki knives are really nice as well.

I can't imagine there would be a lot of performance difference between the two though....although I've never seen honesuki's from either....so that's based on other knives from each.

The Fujiwara uses a ho wood handle, the Yuki uses a Magnolia wood. Ho wood seems a little more dense than the Yuki handles, but both would likely stain if presented with blood or other dark liquids. I know many of my ho wood handles stained easily. You can help the matter by rubbing them with some oil and/or wax before using and maintain that coating.



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