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 Post subject: Looking for a Japanese carving knife.
PostPosted: Wed Feb 12, 2014 11:21 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Hello,

After a wonderful Christmas gift and trying other Japanese knives, I am looking to add a Japanese style knife for carving small roasts and cooked chickens.
One of my goal is to learn how to cut the breast meat on cooked chickens thinly instead of in thick chunks.
What kind of knife would you recommend?
A Japanese acquaintance recommended a Honesuki or a Garasuki.
Your site shows a video someone using a Honesuki to break down a raw chicken so she might have misunderstood the question.
The only reference I found to Garusuki was that it is an alternative name for Honesuki.
Please recommend a few moderately priced items.
Also, any ETA on the Richmond Artifact Honesuki?

Thank you.

Best Regards,

Frank



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 Post subject: Re: Looking for a Japanese carving knife.
PostPosted: Wed Feb 12, 2014 11:26 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi Frank,

Usually a sujihiki is a better type of knife for carving. The honesuki is mostly used for breaking down poultry but can be used as a utility knife too.

How much did you want to spend on a knife? We have a bunch of good sujis available and several of them like the Fujiwara FKM and the Tojiro DP are not very costly and good knives.



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 Post subject: Re: Looking for a Japanese carving knife.
PostPosted: Thu Feb 13, 2014 1:07 am 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 1027
Perhaps there was a misunderstanding. A Honesuki is basically a boning knife, or a knife used to separate chickens;by no means the only thing it can do. A Garasuki is a bigger, heavier Honesuki from what I have seen.

A sujihiki knife is used more as a slicer or carving knife.

Anymore information on your preferences would be helpful in recommendations.



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 Post subject: Re: Looking for a Japanese carving knife.
PostPosted: Thu Feb 13, 2014 1:52 am 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 600
I agree that a sujihiki seems like the best bet. Like everyone else I would want to know more, but any suji should be good for doing thin slices of meat.


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 Post subject: Re: Looking for a Japanese carving knife.
PostPosted: Thu Feb 13, 2014 6:33 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2860
Location: CT
Fujiwara works well in carbon or stainless for a western handled slicer, Artifex slicer works well, too. The Tojiro is nice, but stiffer and MUCH heavier weightwise than the other 2. These are around $100 or so or less. Most other Suji's start at $200. I would go with a 270mm; it's long enough to handle chicken, turkey and large roasts, but not too long that it becomes unwieldy. A 240mm may feel a bit short.

Honesuki and Garasuki are for breaking down raw poultry, not slicing down cooked poultry. They do work well to remove the wings, legs, etc of the cooked birds, but not so well slicing the breasts down because they are a bit short lengthwise.


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 Post subject: Re: Looking for a Japanese carving knife.
PostPosted: Thu Feb 13, 2014 2:34 pm 
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Garasauki is like a heavy weight honesuki.

Here is a nice sujihiki/slicer:

http://www.chefknivestogo.com/fufkmsu27.html

Basic, stainless, western handled, good quality.

A little more up town:

http://www.chefknivestogo.com/mayusu27.html

Carbon core, stainless clad, wa handled.....a much better knife in many categories.



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 Post subject: Re: Looking for a Japanese carving knife.
PostPosted: Sun Feb 16, 2014 12:55 am 

Joined: Tue Feb 04, 2014 5:12 am
Posts: 1
Thanks for the replies.

Since I recently ordered the Richmond Artifex 270mm Sujihiki mainly larger roasts, I'll try it out on small ones before deciding if it is too unwieldy for me for the smaller jobs.

- Frank


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