- Joined
- Jan 16, 2019
- Messages
- 18
What suggestions do folks out here have for honesuki's? I'm just a home cook but want a honesuki for some reason. What steel do you recommend? Which knife? What grind? Single or dual bevel?
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Honesuki Recommendations - Steel and Knife
- Thread starter Brandon Nelson
- Start date
I really like the Honesuki. Ebay a Masamoto bolster-less model for ~$60 and give it a whirl. It will be carbon steel which works well with meat due to fats and oils. However, when you store it, use some kitchen oil so it doesn't rust. You definitely want a single bevel (90/10) for your dominant hand.
If it performs as you had hoped, give me a shout and I'll help you move on to a nice higher grade version. However, that cheap Masamoto will serve you well.
I would suggest some leg quarters if not a whole chicken to break this knife in.
If it performs as you had hoped, give me a shout and I'll help you move on to a nice higher grade version. However, that cheap Masamoto will serve you well.
I would suggest some leg quarters if not a whole chicken to break this knife in.