CKTG mention in Serious Eats article

[Chefspence]

https://www.seriouseats.com/2019/12/hon ... knife.html

Always cool to see CKTG getting mentioned.in the article they have two suggested honesuki choices. One comes from CKTG.

[Paul282]

Very cool.. my japanese knife journey kind of started because of serious eats. 3-4 years ago I was gifted a chef knife made by Misen. Kenji Lopez, of serious Eats, had a review out touting it as "the holy grail of kitchen knives" because it was a good blend of a western chefs knife and a japanese chefs knife. The review was generous to say the least knowing what I know now. However, it did pique my interest. I thought, "what's the difference between western and japanese knives?" And down the rabbit hole I went!

[Bensbites]

Is anyone else worried the average home cook will buy a honesuki, abuse it, and wonder why it chips?

[tonycast]

Is anyone else worried the average home cook will buy a honesuki, abuse it, and wonder why it chips?

Not really. I think the article makes it clear that it's not a cleaver, and the honesukis mentioned shouldn't chip from a below average cook breaking down a chicken. I know my kanehide honesuki and hankotsu have been handled pretty clumsily without issue

[ronnie_suburban]

Is anyone else worried the average home cook will buy a honesuki, abuse it, and wonder why it chips?

Considering that some "professional chefs" can't get this right, it's a realistic concern.

[stevem627]

I use a Kanehide Bessaku Left handed version and I think it's a fantastic knife. It's actually pretty substantial and I'm not worried about it chipping unless I do something stupid. It worked great on the Thanksgiving turkey. This is a great choice since it is available in RH or LH version and is a great priced knife.

I do think that several honesukis here that would be somewhat delicate but the Fujiwara would be inexpensive and pretty hardy.

[jbart65]

I use a Kanehide Bessaku Left handed version and I think it's a fantastic knife. It's actually pretty substantial and I'm not worried about it chipping unless I do something stupid. It worked great on the Thanksgiving turkey. This is a great choice since it is available in RH or LH version and is a great priced knife.

I do think that several honesukis here that would be somewhat delicate but the Fujiwara would be inexpensive and pretty hardy.

I've got the same left-handed one. Never chips nor seems susceptible to chipping. Terrific knife and great value.

[LaVieestBelle]

Is anyone else worried the average home cook will buy a honesuki, abuse it, and wonder why it chips?

I have a Masakage Yuki honesuki, bought about five years ago when I was starting my CKTG journey. I love it, and I have used/abused it every time I find myself staring down a chicken or turkey. Never had a problem, even when I sometimes grew impatient and was a bit hasty in my cuts. Really love that specific geometry.

Mine had a hardness around 62-63 and I see the one in the article has an HRC closer to 58-59. That should help....

[lsboogy]

I’ve had a Richmond Laser AS honesuki for years - never had it chip and now use it in a pro kitchen. Takes down ducks and chickens like nothing else - get kurosaki to make more Mark - expensive, but worth every dime

[RonAZ]

I was breaking down a chicken on a free standing butcher block and dropped the honesuki into the side knife slot. It bounced out onto a tile floor. Bent the knife, but didn't chip it.
Ron

[ChefKnivesToGo]

I love waking up to free advertising.

[Drewski]

I love waking up to free advertising.

How many honesukis did you sell this week?

[Jason H]

[quote=ChefKnivesToGo post_id=100813 time=1576256666 user_id=2]
I love waking up to free advertising.
[/quote

Here is another one.. the Daovua getting some love!

https://www.seriouseats.com/2019/12/ch ... knife.html

[Nmiller21k]

I use mine for chicken and trimming a TON of boneless beef it's great.

[lsboogy]

This is going to make it harder to get knives, but I'm happy for ya Mark.

[gastro gnome]

Very cool.. my japanese knife journey kind of started because of serious eats. 3-4 years ago I was gifted a chef knife made by Misen. Kenji Lopez, of serious Eats, had a review out touting it as "the holy grail of kitchen knives" because it was a good blend of a western chefs knife and a japanese chefs knife. The review was generous to say the least knowing what I know now. However, it did pique my interest. I thought, "what's the difference between western and japanese knives?" And down the rabbit hole I went!

That is ultimately what sent me here as well. I was pretty disappointed in my Misen knife (and my estimation of Kenji's recommendations took a hit). I started reading some other folks who had more measured praise for these much-hyped blades and somewhere in that reading was a link to CKTG. It quickly became apparent to me that there was a lot more (and a lot better) to offer if cared to look for it. Many $ later, I couldn't be happier that the initial mediocre knife purchase eventually led me to some excellent cutlery.

[Drewski]

https://gearpatrol.com/2019/12/16/best- ... fs-knives/

And now in a Gear Patrol article (and the forum too).

[Chefspence]

Good stuff Mark, you guys are on top and for good reason. Happy for you guys!

[ChefKnivesToGo]

https://gearpatrol.com/2019/12/16/best- ... fs-knives/

And now in a Gear Patrol article (and the forum too).

Thanks! I would have never found this if you didn’t post it.