Knife Knowledge: Honesuki vs. Western Boning Knife

Also we have a TAKEDA NAS HONESUKI 180MM

We will showcase each knife being used in the same manner. We will debone a chicken. Obviously, boning knives can be used to French a lamb or butcher cattle or
pork. We show you the differences with the knives and you get an up close look at how to use them.

Disclaimer, I am not a professional butcher.

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[AndyinMokum]

A splendid review of boning knife culture. Many, many orbits around the Sun ago, when I was working as a professional cook/chef, I had that Henckel and its shorter less flexible sibling. They are absolutely fantastic knives. Any cook should be proud to have such high quality knives. After many years of faithful service, they started to become too thin to be of practical use. They were starting to look like toothpicks. Alas, I had to retire them with reverence.

As a retired globe trotting Englishman living in The Netherlands, I'm going to treat myself to a decent honesuki. Something around 15 cm, with a core of Aogami #2 clad in stainless steel. I adore using knives made from Aogami #2 steel. In my opinion, it's the best all round, high carbon steel. For cooks new to Japanese knives, Aogami #2 is also the most forgiving high end, high carbon steel. It's also the most affordable. I have my eye on a real beauty from Anryu Knives, owned by master knifesmith Takumi Ikeda. Breaking down chickens for the BBQ and wintery casseroles, will be easy with this beast.

[robfromabove]

As far as I'm aware, honesuki is made specifically for chicken/poultry;. if you were to butcher lamb/pork/etc. + bigger cuts in general, you'd use a honkotsu - more dagger like and can be used with the blade facing towards or away from you

[ArcherBowman]

For the record...the "western-type" boning knives come in various levels of stiffness/flexibility - depending on the job. They also come in various metal types - stainless, carbon...All edged tools are fun.

[sleepingbaby]

Great comparison between the two style knives!

[leonwangls]

So any sharp knife can be a deboning knife

[SingingSealRiana]

Very nice comparison. I think the flexability would put me of so seeing, that it does not really bring an advantage was helpful to me ^^. You can also cut away from you with the honesuki!

[richardlawton]

For 30+ years I used an F.Dick wide stiff boning knife. Always worked great. Now retired I don't have to worry about good knives going missing. I look forward to getting a Japanese boning knife. For me I'd buy the longer thicker one. The F.Dick does not bend.

[jameswild]

Would you say the Takeda honesuki is worth the price in your use?

[kaylaem]

Great job! I've not seen another comparison video.
I've not heard it pronounced the way you say it. I've only heard "ho-ness-ski". Not sure what is correct.
BTW I'm sure you know but that Takeda is beautiful.

[Sanshin]

Meaty episode :)
Greg, you absolutely need to share the results after cooking. For example by posting a picture on Facebook or something like this;)
I don't like sharpening these flexible knives: / probably because I have no experience.
Otherwise great episode as always;)
God bless you and your whole family;)

[larsvegas]

I used to work in a fish shop and we used zwilling deboning knives for all cutting tasks (filleting mostly). Thats why id pick one over a honesuki.. more hygenic also.. If u are filleting 300 lbs of fish u dont want a japanese handle.. or the knife will smell like fish forever, u can dishwash those zwilling knives and they will be fine.... Its also a good knife for deboning meat.. that makes it dual purpose.. most people dont want to own a knife for every task.

[adamast]

The moment a medium knife is 2 mm thick, there is not much flex. I do chickens with an old carbon steel table knife with a spine going from 2mm to 1mm and flex is negligible.

[PlatonicVoyeur]

*reviews boning knives*

*doesn't debone anything*

[peanutaxis]

Spine thickness has nothing to do with sharpness.

[terryb]

you actually parted the thigh from the leg with the western knife ... just sayin ... it's on tape

[peanutaxis]

Wrstern boning knives are definitely better for meat. Have a look at what a butcher uses.

[timivers]

My victorinox boning knife blazes through deer, and pork.

[CoachFats]

That was definitely the major difference in the knives. 😂😂😂 not you being warmed up.

[RobinYee-xcvf]

Japanese 's swords, japanese 's knives are better than ...