Boning knife recommendation
Boning knife recommendation
Hi All!
I am looking to get a boning knife, and was wandering through the different types (Honesukis, fillet, and so on). Does anyone know a good boning knife that can also be used for fish and poultry? Ideally, I imagine it would be good if it were somewhat flexible.
Budget's around $100-$150. Prefer carbon (so i finally get a proper reactive knife!!). Size: not sure what's the right size. I currently own a kiritsuke, a sajiki and a santoku.
Thanks a million as usual!!
Francesco
I am looking to get a boning knife, and was wandering through the different types (Honesukis, fillet, and so on). Does anyone know a good boning knife that can also be used for fish and poultry? Ideally, I imagine it would be good if it were somewhat flexible.
Budget's around $100-$150. Prefer carbon (so i finally get a proper reactive knife!!). Size: not sure what's the right size. I currently own a kiritsuke, a sajiki and a santoku.
Thanks a million as usual!!
Francesco
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Re: Boning knife recommendation
This will cover your filet knife for fish.
https://www.chefknivestogo.com/macchsefi.html
And this will cover your chickens etc.
https://www.chefknivestogo.com/macprbokn6.html
edit: just realized you want carbon so best to look over the options on CKTG and see what is available in your price range.You might be looking at a little more money but that's your call.
https://www.chefknivestogo.com/macchsefi.html
And this will cover your chickens etc.
https://www.chefknivestogo.com/macprbokn6.html
edit: just realized you want carbon so best to look over the options on CKTG and see what is available in your price range.You might be looking at a little more money but that's your call.
Re: Boning knife recommendation
Even if it's slightly more that's ok. I am just confused on whether I can get one knife to do both at once, and whether something like this (https://www.chefknivestogo.com/ankudaho15.html) or this (https://www.chefknivestogo.com/ki18fubl2.html) or this (https://www.chefknivestogo.com/kuwh2bokn15.html, although it seems a bit small?)
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Re: Boning knife recommendation
What exactly do you need the knife to do with respect to fish? Will you be processing whole fish and cutting through bones? Or just portioning and skinning filets? What size fish?
Knives designed for poultry butchery (honesuki / garasuki) don't have any flex to them. Single bevel fish knives (like the funayuki you linked to) also don't typically flex, and their edges can be too fragile to use near poultry bones without risking chipping.
Knives designed for poultry butchery (honesuki / garasuki) don't have any flex to them. Single bevel fish knives (like the funayuki you linked to) also don't typically flex, and their edges can be too fragile to use near poultry bones without risking chipping.
Re: Boning knife recommendation
Thanks! It would be for portioning and skinning filets. I hardly cook anything too fancy or big (let's say the largest fish I got and portioned recently was 4-5lb?), I like to cook and have been missing a knife for this for a while now. Alternatively, I could go for the tojiro DP VG boning knife or the shun. But was really intrigued by trying to get a properly carbon knife (my other carbon is Aogami super, so somewhat less reactive)
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Re: Boning knife recommendation
I have cut into a lot a fish in my 71 years and all I ever used was a Rapala 4 or 6 inch fillet knife.
https://www.rapala.com/rapala/knives/fi ... lletKnives. CKTG has good choices for filet knives but I probably have a dozen of these laying around from the many years of fishing and Christmas gifts and birthday gifts.Heck,I probably have two or three that has never been slimed yet.Go cheap on the fish knife and put better money towards a good Honesuki for Mr. Chicken.
https://www.rapala.com/rapala/knives/fi ... lletKnives. CKTG has good choices for filet knives but I probably have a dozen of these laying around from the many years of fishing and Christmas gifts and birthday gifts.Heck,I probably have two or three that has never been slimed yet.Go cheap on the fish knife and put better money towards a good Honesuki for Mr. Chicken.
- Drewski
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Re: Boning knife recommendation
If you are filleting fish, you might find a flexible blade helpful. I use something like a 6" Wusthof flexible boning knife and like it. I know it's not Japanese or carbon, so I'll be fine with my response being ignored haha.
- Drewski
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Re: Boning knife recommendation
Maybe get a 150 petty to get a feel for carbon steel. All of these are really reasonably priced.
https://www.chefknivestogo.com/fucape15.html
https://www.chefknivestogo.com/kobl2nape17.html
https://www.chefknivestogo.com/okwh215pe.html
https://www.chefknivestogo.com/toshitk15pe.html
https://www.chefknivestogo.com/fu1pe15.html
- lsboogy
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Re: Boning knife recommendation
Could not have said it better. The rapala knives are cheap and can be pretty sharp - I still use them on most fish I catch around here (walleye and northern) and I do use a full sized gyuto for fileting salmon and bigger fish (sometimes a deba, but rarely) and use honesuki (I have a Richmond laser AS that is the schiz) for birds.old onion wrote: ↑Sun Nov 04, 2018 5:24 pm I have cut into a lot a fish in my 71 years and all I ever used was a Rapala 4 or 6 inch fillet knife.
https://www.rapala.com/rapala/knives/fi ... lletKnives. CKTG has good choices for filet knives but I probably have a dozen of these laying around from the many years of fishing and Christmas gifts and birthday gifts.Heck,I probably have two or three that has never been slimed yet.Go cheap on the fish knife and put better money towards a good Honesuki for Mr. Chicken.
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Re: Boning knife recommendation
fracuo,
When I was looking for a Honesuki for using on chickens or my wild turkey,a friend turned me on to a Misono Swedish Carbon steel Honesuki and so glad he did.I bought that knife from another vendor out of New York but I am sure Mark has something similar or close to it.One thing to think about is keeping it sanitary so I opt for the western handle so bacteria would not find it's nasty ways into cracks and caves of the handle to come out and bite me later and is so much easier to clean.
When I was looking for a Honesuki for using on chickens or my wild turkey,a friend turned me on to a Misono Swedish Carbon steel Honesuki and so glad he did.I bought that knife from another vendor out of New York but I am sure Mark has something similar or close to it.One thing to think about is keeping it sanitary so I opt for the western handle so bacteria would not find it's nasty ways into cracks and caves of the handle to come out and bite me later and is so much easier to clean.
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Re: Boning knife recommendation
This knife actually looks pretty cool. Have you used this? How's it sharpen up? Edge retention?gladius wrote: ↑Mon Nov 05, 2018 12:08 pm Svord! $30...
https://www.knifecenter.com/item/SVO10F ... ane-sheath
Re: Boning knife recommendation
---raleighcook15 wrote: ↑Mon Nov 05, 2018 7:50 pm This knife actually looks pretty cool. Have you used this? How's it sharpen up? Edge retention?
It is pretty nice, solid simple carbon. Sharpens up easy and not too reactive. I have several of their knives.
https://www.knifecenter.com/kc_new/stor ... arch=Svord
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Re: Boning knife recommendation
Svord seems to offer some pretty nice knives by looking at the link you provided.I have bought a number of knives from Knifecenter through the years.They are good people to deal with and shipping is fast.gladius wrote: ↑Mon Nov 05, 2018 8:18 pm---raleighcook15 wrote: ↑Mon Nov 05, 2018 7:50 pm This knife actually looks pretty cool. Have you used this? How's it sharpen up? Edge retention?
It is pretty nice, solid simple carbon. Sharpens up easy and not too reactive. I have several of their knives.
https://www.knifecenter.com/kc_new/stor ... arch=Svord
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Re: Boning knife recommendation
Received this knife today, its cool. Solid knife, sharp edge out of the box. It has very little flex.gladius wrote: ↑Mon Nov 05, 2018 8:18 pm---raleighcook15 wrote: ↑Mon Nov 05, 2018 7:50 pm This knife actually looks pretty cool. Have you used this? How's it sharpen up? Edge retention?
It is pretty nice, solid simple carbon. Sharpens up easy and not too reactive. I have several of their knives.
https://www.knifecenter.com/kc_new/stor ... arch=Svord
Re: Boning knife recommendation
---raleighcook15 wrote: ↑Thu Nov 08, 2018 9:34 pm Received this knife today, its cool. Solid knife, sharp edge out of the box. It has very little flex.
Nice. It's a no-nonsense get 'er done knife...and the price. I am sure you'll like it. Their Peasant folders are nice too.
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Re: Boning knife recommendation
I'm curious how it'll sharpen up. I'm gunna put this guy through hell tomorrow and see how edge retention isgladius wrote: ↑Thu Nov 08, 2018 10:17 pm---raleighcook15 wrote: ↑Thu Nov 08, 2018 9:34 pm Received this knife today, its cool. Solid knife, sharp edge out of the box. It has very little flex.
Nice. It's a no-nonsense get 'er done knife...and the price. I am sure you'll like it. Their Peasant folders are nice too.
Re: Boning knife recommendation
—-raleighcook15 wrote: ↑Thu Nov 08, 2018 10:44 pm I'm curious how it'll sharpen up. I'm gunna put this guy through hell tomorrow and see how edge retention is
It sharpens beautifully, made from pure fine grained high carbon Swedish steel. Do report back.
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Re: Boning knife recommendation
gladius wrote: ↑Thu Nov 08, 2018 11:52 pm—-raleighcook15 wrote: ↑Thu Nov 08, 2018 10:44 pm I'm curious how it'll sharpen up. I'm gunna put this guy through hell tomorrow and see how edge retention is
It sharpens beautifully, made from pure fine grained high carbon Swedish steel. Do report back.