Hello. I've been reading this forum for a while and I have good experience dealing with CKTG, so I joined the forum to get a little advice.
First, a little information.
I'm a home cook with above average home cook knife skills (at least I believe I am
). Several years ago I gave my decades old Wusthof's to my step-son so I could try some different knives. So here I am, and I'm ready to try another knife.
Here's a list of some I currently own, and my personal thoughts on them:
Kikuichi Performance TKC 240mm Gyuto - This is my go-to knife and I really like it.
Bob Kramer 7" Carbon Steel Santoku Knife by Zwilling J.A. Henckels - I bought this a couple of months after taking a class with Bob Kramer. The 52100 carbon takes a nice edge, but it is a heavy and wide knife (3mm). I would prefer something lighter.
MAC Superior Bread Knife - I like this.
MAC Honesuki - The handle on mine is blocky and uncomfortable, and I found out that I don't care for a single bevel.
Shun Classic Gokujo - Good for removing chicken wings and leg quarters, but I find it clumsy to separate the breast meat from the bone. Great for silverskin.
Shun Classic Paring Knife 3 1/2" - Love it. It has a very comfortable handle and sharpens up nicely.
1. Are you right handed? Yes
2. What type of knife are you interested in (gyuto, nakiri etc..) Petty
3. What size knife are you looking for? 150mm
4. Do you prefer carbon or stainless steel? carbon/clad
5. Do you prefer a western handle or a Japanese handle? Japanese
6. How much did you want to spend? $250 approx.
7. Do you know how to sharpen? Yes
I would like to have a petty and I'm interested in the Takeda Classic Banno 140mm, or the Takeda Stainless Petit 140mm, but I'm open to suggestions.
So, I finally get to my questions.
Does anyone use a petty to breakdown chickens including deboning (not cutting bones)? Conversely, does anyone use a honesuki as a petty? I'm not trilled with my MAC Honesuki, so I would prefer to use a petty if reasonable for chickens, or perhaps a Takeda Honesuki if reasonable for some prep work. I'm looking for a single knife solution for the 150mm range of knife.
Does anyone have any thoughts about the Takeda Classic or the Stainless clad petty?
... and lastly,
Mark, when do you expect to have stock on the Takeda Stainless clad petty?
luvnwine, but I'm having beer.