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 Post subject: Re: Good boning knife for a line cook.
PostPosted: Mon Oct 21, 2013 4:25 pm 

Joined: Sun Oct 20, 2013 9:47 pm
Posts: 15
chefknivestogo:

Just to make sure, the konosuke 150mm petty and the kikuichi are both 50/50 bevel. Right?

The honosuke is more thin and easy to mantain (as easier to sharp and retain edge)?

Thank you.


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 Post subject: Re: Good boning knife for a line cook.
PostPosted: Mon Oct 21, 2013 6:58 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7334
Location: Madison Wisconsin
yes

no the pettys are just as easy to sharpen and usually have a little more flex than most honesukis which tend to be stiff.



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 Post subject: Re: Good boning knife for a line cook.
PostPosted: Mon Oct 21, 2013 8:50 pm 

Joined: Sun Oct 20, 2013 9:47 pm
Posts: 15
Sorry Mark, what i wanted to say was: does the konosuki Hd is thinner than the kikuichi?

What about the overal atributes? It's going to be my first japanese knife so i don't want to make a bad choice.


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 Post subject: Re: Good boning knife for a line cook.
PostPosted: Mon Oct 21, 2013 10:19 pm 
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Location: Madison Wisconsin
If you're left handed and you want something thin I would pretty much rule out most honesukis. Get a thin laser petty like the konosuke hd or hh.



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 Post subject: Re: Good boning knife for a line cook.
PostPosted: Mon Oct 21, 2013 10:42 pm 

Joined: Sun Oct 20, 2013 9:47 pm
Posts: 15
Thank you so much for your advices. I am ordering a

http://store.yahoo.com/chefknivestogo/kohh15pe.html

Depending on how i like it i would think about a 270mm gyuto.

It's the 270mm gyuto also 50/50 bevel?


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 Post subject: Re: Good boning knife for a line cook.
PostPosted: Mon Oct 21, 2013 11:37 pm 
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Joined: Thu Nov 22, 2012 4:17 am
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jcnvieira wrote:It's the 270mm gyuto also 50/50 bevel?

Yes it is.



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