Recommendation for a left handed boning knife

[jacko9]

I just sharpened my golf buddies Nakiri for the third time and I casually asked what might have caused the chips he admitted that he loved the knife but he did do some bone in cutting with BBQ chicken. I suggested that he might be interested in a Honesukis for this kind of kitchen use. He recently bought a Doi B#2 Gyuto from CKTG store and is very impressed with that knife but, I told him it would be a good idea to keep that away from bones as well.

Since he's left handed what knife should I recommend for him?

[Bensbites]

I have several 1084 honesuki and wa butcher blades that just returned from heat treatment. They are currently in Chris (@makeitsharper’s) hands for final grinding, then back here for tapered octagonal handles.

Tapered octagonal handles and a 50/50 grind.

[lsboogy]

My better half (left handed she is) has taken my Richmond laser AS Honesuki knife over. Did a 90/10 grind on it and she's happy. I might need one of the Chris knives to replace it.

[Bluenoser87]

https://www.chefknivestogo.com/kanehide.html

I have this one. It’s nothing fancy but works great. Comes in left or right. These aren’t really meant for going through bones either though...

[jacko9]

I think he was using his Nakiri for cutting up whole BBQ chicken and kept nicking the blade in the joints. I don't think he doing any bone chopping but, the blade sure does have some nasty chips.

[jacko9]

Thanks Ben,

Let me know when you get them and I'll forward the product.

[Bensbites]

Thanks Ben,

Let me know when you get them and I'll forward the product.

If this is inappropriate, I will apologize in advance and delete upon request!

[jacko9]

Thanks Ben, my friend is interested.

[Bensbites]

Thanks Ben, my friend is interested.

I know one of the honesukis is spoken for, please have your friend email me. Bensbites at gmail. The timeline not quick right now due to my collaborator’s backlog.

Thanks
Ben

[delmar]

Kanehide bessaku.

[btbyrd]

Sounds like a technique problem more than a knife problem... but it's also a knife problem because a nakiri is about the worst knife for the job.
Even though I love them, it's hard to recommend a honesuki as a "fix" to this issue because it's unclear what's really causing the problem. Also, honesuki are designed to bread down uncooked birds; they're not carving knives. A western style boning knife might be a better choice, and you wouldn't have to worry about asymmetrical bevels.

[stevem627]

I would have to recommend the Kanahide Bessaku honesuki also. I love mine for breaking down chicken, and cutting ribs. I like it since it's available as a left handed knife. It's also great for smaller fish. Inexpensive and hits well above it's price in quality.

[Nmiller21k]

Mercer or wessmeister 6 inch stiff boning knife.

[jacko9]

Thanks guys,

I gave him a few recommendations to consider. He was very impressed with the edge I put on his Nakiri and promised not to cut into bones

I told him that I needed all of the sharpening practice I could get but, in the end he will have a very small Nakiri.