Posted By: David Rapkin
- verified customerIf you're on this page you likely part your own chickens and bone breasts and legs. Perhaps you also bone out the occasional pork or lamb shoulder and cut raw proteins for stir fries or remove silver skin. I do that kind of cutting and more with this honesuki, and, as you might expect, given that it's from Konosuke, this knife makes that kind of work an utter pleasure. I was very excited to see that CKTG brought this offering in, and I am pleased to say that it lives up to my every hope and expectation. Thin yet stiff, and stout, light yet substantial--and with a gorgeous single-bevel grind that hugs the bone for no waste yet steers only slightly and easily controllably on vertical slices. And the tip! If this one has you intrigued then do yourself a favor a pull the trigger. You'll be very glad you did.
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