1. Are you right handed? Right Handed
2. What type of knife are you interested in (gyuto, nakiri etc..) Western boning knife or Honesuki
3. What size knife are you looking for? 150-180mm (6-7 inches)
4. Do you prefer carbon or stainless steel? I like carbon but I'd be happy with a good SS knife.
5. Do you prefer a western handle or a Japanese handle? I like the octagonal handles but a good handle is a good handle, and it's what I'm familiar with on boning knive's.
6. How much did you want to spend? Less then 100? I'd be willing to go up to 125 if you can really pitch a sale.
7. Do you know how to sharpen? Sort of, it's a skill I'm working on.
So lately my chef has had me do a lot more butchering, tenderloins, rack of lamb, sirloins, saddle of veal... I don't break down a lot of birds or fish. Anyway, he's been allowing me to use his knife but if he's going to trust me to clean expensive proteins I think the time has come to get my own boning knife. Yesterday during an Easter dinner rush we misplaced his boning knife as we were running out of steaks so I cleaned three sides of sirloin with a slicing knife, hahaha. I got the job done alright but I'd have preferred a boning knife, all the more reason to skip the hassle of having to find his. It's getting pretty dull as well, and I haven't offered to sharpen his on a stone yet because I'm not that confident in my ability, it will come though.
So, down to business...This is the boning knife I currently use. [My chef's.]http://www.amazon.com/Mercer-Cutlery-Ge ... ning+knife
I was initially looking at something like this:http://www.amazon.com/Victorinox-Cutler ... ning+knife
I bought a Victorinox paring knife a few weeks back and I've been pretty satisfied with the edge it's had and kept, and while the Victorinox line seems to have good steel for a great price I believe in buying great tools and buying them once... and from my past experience here there is some amazing steel to be had, sometimes for a modest price even. I've enjoyed the ownership of a Richmond Laser AS so I'd certainly lean towards going with what I know and getting an Artifex boning knife, but since there is such an extensive selection of knives here I don't think it would be right to not ask for some suggestions.
Speaking of familiarity, I've never held a Honesuki in my hand and because of that I'm really leaning more towards a western style boning knife. Would somebody be willing to explain the merits of a Honesuki vs a western boning knife? If nothing else, I'll be more knowledgeable at least.
Looking forward to your feedback, thanks in advance guys.