Takeda HONESUKI Chicken Butchery Demo

Love my Takeda 160mm honesuki, and here I show you my set up when I'm butchering whole chickens in my kitchen. Do you butcher chickens whole? It's a great way to save some money and use the carcass for homemade chicken stock and Japanese chicken tare!

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Thank you all for your support!
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#ShosuiTakeda #honesuki #chickenbutchery

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⏰ TIMESTAMPS
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0:00 Intro
1:05 Knife flyby
1:37 Tools you'll need
2:26 Chicken butchery starts
2:36 Removing wings
3:29 Removing legs
5:30 Removing breasts
8:20 Blooper

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🎵 Track Info for knife cutting section of video
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Creative Commons — Attribution 3.0 Unported — CC BY 3.0

[johnmay]

This is fantastic - maybe the best video on youtube on chicken butchery, which everyone should know how to do. Only other thing you could have done is shown how to do a cutlet with one of the breasts, and de-bone one of the leg quarters without separating it (which is my favourite chicken cut to eat).

But great video quality, very clear and easy to follow, and what an awesome knife to use for it. Beauty.

[Crazytravellrs]

Love the face when you show the knife😉😂 tellement serieux.. "what else you need", answer: des gens pour essayer la bouffe..

[rexlapis]

Can you cut vegetables with a honesuki 50/50 bevel

[ChrisRamirezYT]

What do you make with the chicken carcass prior to making stock? I didn’t quite understand what you were saying in the video

[Sixtysins]

I’ve never seen a Takeda with that handle is it a custom?

[jes]

this was a good video i was going to buy one of these knives but after finally getting a good look at it i can see that's not my style. thanks!

[hoihingfong]

Introduce you a book (chicken and charcoal)

[michaelagnew]

Sorry but cutting raw meat with your top off is truly disturbing