Thank you Mike for another informative video. It is very helpful to learn about the pros and cons of different blade shapes. Using real pieces of meat really help. It is great to have former chefs giving these tutorials.
You pointed out what I read. The honesuki maru is really for cutting meat that is hanging. Good info, I got the Tojiro Honesuki for my new knife set as my boning knife.
Have you had a chance to try the Shibata/Ikeda Tinker Barracuda? I have one and it's the beautiful love child of a honesuki and a western curved boning knife. My traditional Moritaka honesuki has been retired after getting the Barracuda, the Cuda is just so much better.
I think it needs to be said that when working with fatty bits of meat, you need to wipe down your knife blade with a towel or something to get rid of the fat on the blade. It's not going to make it any easier and it's important to keep your area and tools clean as you go. The fat is very very visible on the honesuki when removing the skin from the pork meat. I think giving it a wipe would help it move smoother.
dude you need to watch some you tube videos or something to learn how to find joints and the shape of the bones as this is just painfull to watch, also anything over 55 rc should never go near any bone other than chicken or pork or fish as they chip out
Lmao what are you talking about, his technique with the poultry was more than fine. Also do you think a company that almost exclusively sells high Rockwell knives is unaware of their proper use cases?
Thank you Mike for another informative video. It is very helpful to learn about the pros and cons of different blade shapes. Using real pieces of meat really help. It is great to have former chefs giving these tutorials.
Thanks Grant, happy to hear it!
Decent video you don't normally find too many head-to-head videos of such in real time comparison.
Happy to hear you enjoyed it!
Excellent tips on the differences between the knives !
Thank you!
Yes I have this problem to I stoped doing opiates & now I own way to many knives....I guess ill buy a few from you guys
Excellent… very helpful. Thanks
I think a Victorinox or Dexter 5" boning knife would have fitted in to that lot very well.
Great demo!
I've always been partial to semi flex fibrox handle boning knives.
You pointed out what I read. The honesuki maru is really for cutting meat that is hanging. Good info, I got the Tojiro Honesuki for my new knife set as my boning knife.
Another great vid with loads of info, thanks!
Thank you!
Very informative video.
Thank you.
Thank you!
Great video
Brilliant!
My favorite boning knife is my Rapala filet knife LOL.
would you say the honesuki could be used to filet fish or is that just not ideal?
Absolutely! It works similarly to a Japanese Deba, so as long as you're cool with a rigid knife, it works great.
Have you had a chance to try the Shibata/Ikeda Tinker Barracuda? I have one and it's the beautiful love child of a honesuki and a western curved boning knife. My traditional Moritaka honesuki has been retired after getting the Barracuda, the Cuda is just so much better.
I wish! We only got two, I'd love to try it out.
@@KnifewearKnives yes you guys got #1 and #3 from Oct 22, I have #2 😃
Were we seeing the 150 mm Honesuki maru ? 160 mm? 130 mm?
This is the 160mm!
Great!
What's the difference between that Honesuki Maru and a Hankotsu?
Good question! They're different names for the same thing. Sometimes also called a sakabone.
How well would the Silverthorn perform as a fish fillet knife
Quite well on medium and smaller fish!
started without a bandaid and ended with one. honesuki maru is pretty sharp
Yup 😅😂
I really like to see Honesuki, Bunka and Kiritsuke knifes in comparism, I cant see the difference.
He does cut like a young geisha.😊
Which one would you recommend for butchering briskets for smoking?
The silverthorn would be my pick for trimming.ip brisket, although they'd all do a good job if you're leaning towards a honesuki.
May i know what length the flexible knife??i think the flexible win this challenge
They're 160mm!
Why do you wink when you mention the price? 😉
get some chicken juice is the handle will leave your guests with something extra.
I think it needs to be said that when working with fatty bits of meat, you need to wipe down your knife blade with a towel or something to get rid of the fat on the blade. It's not going to make it any easier and it's important to keep your area and tools clean as you go. The fat is very very visible on the honesuki when removing the skin from the pork meat. I think giving it a wipe would help it move smoother.
You didn't do the traditional boning..................just saying
this guy is trying to sell you knives!
no real meat industry workers would use any of these!
@@mattnejmanowski631 They mostly use Victorinox, lol.
Tbh with any of these channels, I take whatever they say with a grain of salt.
He's so slow using the knife.
dude you need to watch some you tube videos or something to learn how to find joints and the shape of the bones as this is just painfull to watch, also anything over 55 rc should never go near any bone other than chicken or pork or fish as they chip out
Lmao what are you talking about, his technique with the poultry was more than fine. Also do you think a company that almost exclusively sells high Rockwell knives is unaware of their proper use cases?
Those are literally boning knives, lmao.
I'm glad I'm not the only one thinking that.
if you want to come over i can show you how to bone and feed the dogs
You chipped that chicken