Quote:
Originally Posted by Nyah
I do have a Henckels 8" chefs knife as well for tougher cuts (you're not supposed to use the Japanese knives for bone or anything hard). They're all incredible and I've cut myself on every single one of them. Highly recommend.
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Nice stuff. However, it's worth noting regarding your point about keeping a chef's knife for cutting close to bone (obviously no knife should be used to cut through bone unless it's a cleaver), there is actually a japanese knife that is for that purpose: the honesuki.
Knifewear inglewood has these in stock.
https://knifewear.com/products/morit...honesuki-150mm
That one is the one that the staff there suggested was the best, because the finish (which only knifewear gets apparently) not only makes it so food doesn't stick as easily, but it also requires that they start with a thicker blade, so it's even more rugged for ripping up carcasses. Also, those ishime ones are carbon steel, so particularly good edge retention, and the downside of carbon (which is reactiveness and tendency to rust if not carefully taken care of) isn't as big a problem with a butchery knife, because meat isn't acidic. Plus, the handle looks like it already matches your knives.