Japanese vs German Boning Knives

[kwokkie]

Nice video! I know this is not a cooking channel, but I would have liked to see you demonstrate the purpose of these knives on actual meat (with bones).

[villiersmix]

finally, great job. just waiting to see you sharpening it. getting knife is so addictive yet it is useful. thanks

[Teenitesy]

I have the Tojiro honesuki knife and it is no foolin' SHARP! My Tojiro DP's have held their edges longer than anything else I have tried.

[StropSharp]

I have the Shun premier boning knife and deboned a whole muel deer without having to stop and sharpen it, but it did however start to dull at the very end of the task very impressive I'd say...its a different animal compared to the one featured in this video as it is thicker and stiffer. I also have Kasumi 5.5 inch honesuki and it too is very impressive in it's nimbleness and edge retention as well but thin enough for small vegetable prep where space is limited. It broke down a cooked pork roast quite easily but I'll probably limit it to smaller task.... and last but not least I have a Henkel classic with a flexible blade it may not hold an edge quite as well as the others, but it does pretty good on chicken and filleting fish when I need flexibility. With just the small collection I have in some of the top end Japanese cutlery it has transformed the way do things and the way my dishes turn out I suppose it's done the same for you. Love your vids keep them coming.

[jmfa]

Great video - - thanks especially for the tips on sharpening. I spent the day over a series of whetstones, and sure enough, just as you said, the boning knife (Wusthof shape blade)  scuffed up the edges of my stones. How I wish I had watched this video last night! :)

[mikeanthony]

What is the big diffeance between a boning knife(for cutting around bone) and a fillet knife? Flexability, toughness or ease of use or something else?

Hello, advice, seeking a knife that is perfect to cut both ends for a pastrami slices that cut slices for a brisket. What do you recommend between Shun Pro Shun Yanagiba and TDM-1704 or a Shun DM-0720? thank you

[hiumikoshaku]

The weekend is really when he has time to enjoy his meat.

[mwaseem]

great video. I'm looking for a sharp knife to cut deli meat and charcuterie. would you recommend the Shun fillet for that?

[vadimsky]

Yet real butchers around the world use twenty bucks victorinox with a plastic handle.

[lisalisa]

Would you recommend a straight or curved boning knife?

[texasyankee]

Wusthof, garbage steel, won't hold an edge. As for art the boning knives, none of them have proper handles, but then I'm looking at boning from the carcass! True boning isn't done in the home kitchen. I'll never look at another German knife after going Japanese!

[twinwankel]

Ricky, thanks for the vid. I agree with most of what you said. However, I think the classic western bolster's main design purpose is to provide balance and to help prevent abrasions on your middle finger when rocking or driving the knife. The western chefs knife design is geared for a professional chef who is using the knife for hours so the comfort and preventing damage to your hand are primary goals. This is probably over engineered for a home chef who is prepping for about 1/2 hour per meal. The gyuto is just a slightly thicker version of a slicer. The Japanese chef in general do not rock so they either chop or slice in a forward or backward motion. The classic western bolster is useless in this scenario. However, classic Japanese knives are blade heavy. The newer hybrid styles that are pioneered by Shun, and are copied in some form by every knife maker, are truly the best for serious home chefs. They offer a larger belly for rocking and a half bolster to give balance. And if prefer to slice or chop, you can find one that is flatter at the belly or rounder if you rock. The larger belly also provides more contact on your left knuckle (for righties) to meter and secure the cut. The real problem with picking a knife is that your cutting preference may change over time and you eventually end up with a large collection.

[AGC]

Japanese knives were designed for JAPANESE cuisine. Engineered for JP cooking. German knives---western style cooking. Quite simple. This is why I don't understand why "kitchen knife enthusiasts (kind wording)" who don't plan to do any Sushi type cooking/food decoration still buy JP knives when German/western knives would better serve their cooking "style/preferences". Just because their into the "kitchen knife culture"..for any product...buy the "tool for the job". And, what I find funny is...the majority of enthusiasts aren't Pro chefs (3-5 star restaurants). Have limited cooking and knife skills. In the end--"..whatever floats your boat" "...your


I'd add German/western style knives are designed for people with larger hands and builds. In GENERAL (as there are people from Euro countries or aren't Asian with smaller than average for their ethnicity...hands). As mentioned in one of your videos...if the knife isn't comfortable to hold (for a "home chef" or a professional)...the knives won't be used. Or used wrong. Bad form. Of course there are people who buy these knives and don't care to better their form. Just want to own these knives for some odd reason.


But this is life. So many people buy Porsche 911's but have mediocre driving skill and end up only driving them in traffic. Just for status reasons. To have a chance to be a douche. Many people actually do (but of course won't admit it).. Or some will buy a big dog for the wrong reasons (doesn't suit them/lifestyle...their not athletic people and buy a Doberman)

[jeremysnow]

Thank you for the video, im about to order the Wustof.

[radustanciu]

THANK YOU! Finally I now how to put the edge back on the boning knife- I have a Wusthof style one and I was frustrated about not beefing able to resharpening it on my wet stones! Thank you

[SXcite]

boning knives are use to detach meat from bones not cut it ;)

[DrPriiime]

Fantastic video. I’m looking for a boning or fillet knife. Specifically for cleaning cuts like steak, chicken. So I YouTubed a bunch of video. Of course burrfection my most trusted channel gave me all the info I need. The Shun is gorgeous but looks like the whustoff maybe the go to. Any new recommendation? Yes bought the Miyabi birch wood based on your videos. I’m not in that price market as that was my Christmas present.

[IntensityR]

Shun classic or premier? Which is better in the long run

[NiteSiren]

If you only could get one which one would you pick?