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.
@KnifewearKnives
Жыл бұрын
Thanks Grant, happy to hear it!
@roospike
Жыл бұрын
Decent video you don't normally find too many head-to-head videos of such in real time comparison.
@KnifewearKnives
Жыл бұрын
Happy to hear you enjoyed it!
@michaeleber4752
Жыл бұрын
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.
@johngilbert974
Жыл бұрын
Excellent tips on the differences between the knives !
@KnifewearKnives
Жыл бұрын
Thank you!
@craiglawson4390
Жыл бұрын
I think a Victorinox or Dexter 5" boning knife would have fitted in to that lot very well.
@spinncook7402
Жыл бұрын
I've always been partial to semi flex fibrox handle boning knives.
@MichaelE.Douroux
Жыл бұрын
Great demo!
@stefanievalenzuela4399
3 ай бұрын
Great video
@carvedwood1953
Жыл бұрын
My favorite boning knife is my Rapala filet knife LOL.
@user-qm4xf4ob4t
5 ай бұрын
Brilliant!
@saram2446
Жыл бұрын
I really like to see Honesuki, Bunka and Kiritsuke knifes in comparism, I cant see the difference.
@protopigeon
Жыл бұрын
Another great vid with loads of info, thanks!
@KnifewearKnives
Жыл бұрын
Thank you!
@gregfruchtman1404
Жыл бұрын
Very informative video. Thank you.
@KnifewearKnives
Жыл бұрын
Thank you!
@AttainedConsciousnessChannel
Жыл бұрын
Great!
@freshhotgrease8762
Жыл бұрын
He does cut like a young geisha.😊
@oracleocp
Жыл бұрын
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.
@KnifewearKnives
Жыл бұрын
I wish! We only got two, I'd love to try it out.
@oracleocp
Жыл бұрын
@@KnifewearKnives yes you guys got #1 and #3 from Oct 22, I have #2 😃
@lochrandoherty9218
Ай бұрын
What's the difference between that Honesuki Maru and a Hankotsu?
@KnifewearKnives
Ай бұрын
Good question! They're different names for the same thing. Sometimes also called a sakabone.
@flexzible3848
6 ай бұрын
would you say the honesuki could be used to filet fish or is that just not ideal?
@KnifewearKnives
6 ай бұрын
Absolutely! It works similarly to a Japanese Deba, so as long as you're cool with a rigid knife, it works great.
@donmahoney6375
Жыл бұрын
How well would the Silverthorn perform as a fish fillet knife
@KnifewearKnives
Жыл бұрын
Quite well on medium and smaller fish!
@Mspurrier88
8 ай бұрын
Were we seeing the 150 mm Honesuki maru ? 160 mm? 130 mm?
@KnifewearKnives
8 ай бұрын
This is the 160mm!
@gixsix6270
Жыл бұрын
Why do you wink when you mention the price? 😉
@m.essher7037
Жыл бұрын
May i know what length the flexible knife??i think the flexible win this challenge
@KnifewearKnives
Жыл бұрын
They're 160mm!
@daisukekaga1278
Жыл бұрын
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.
@TheDaveSetton
Жыл бұрын
Which one would you recommend for butchering briskets for smoking?
@KnifewearKnives
Жыл бұрын
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.
@mattnejmanowski631
9 ай бұрын
get some chicken juice is the handle will leave your guests with something extra.
@JayB-bq7hh
8 ай бұрын
You didn't do the traditional boning..................just saying
@mattnejmanowski631
9 ай бұрын
this guy is trying to sell you knives!
@mattnejmanowski631
9 ай бұрын
no real meat industry workers would use any of these!
@emmanuelwood8702
Жыл бұрын
He's so slow using the knife.
@nicksokaluk9518
Жыл бұрын
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
@brocks13
Жыл бұрын
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?
@MyNiftyJourney
Жыл бұрын
Those are literally boning knives, lmao.
@MrPhoenix357
Жыл бұрын
I'm glad I'm not the only one thinking that.
@nicksokaluk9518
Жыл бұрын
if you want to come over i can show you how to bone and feed the dogs
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