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Post by Null_User » Wed Jan 09, 2019 9:08 pm

Basically I need some knife recommendations for:

breaking down 45 day dry aged Ribeyes into steaks. So removing the scab and portioning.
I've been using my sous victorianox 10" slicing knife. Which is good and I could just buy my own, but I am looking for non western/ German/ Swiss knives.

I also have a 6" tojuro gokujo (boning knife) which I use for removing silver skin, splitting briskets and portioning beef/pork tenderloin. It is a decent knife but I would like to upgrade it.

Skinning salmon and portioning.

I read that Munetoshi made some great slicing and butchery knives but I think they're all sold out everywhere.

So basically any non western type knives would be greatly appreciated. Steel type is whatever is best. Thank you for your recommendations.

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Re: Butchery

Post by lsboogy » Wed Jan 09, 2019 9:18 pm

Skinning salmon and portioning - good 240 or 270 gyuto

Breaking down aged ribeye seems you need a big knife (see above) and maybe a honesuke or garasuke - done it many times

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Re: Butchery

Post by Ourorboros » Thu Jan 10, 2019 12:22 am


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Re: Butchery

Post by jmcnelly85 » Thu Jan 10, 2019 1:20 am

A general purpose 270 suji, not too stiff and not too flexy coupled with a thin 150 petty should tackle all tasks with aplomb. Flexy suji’s will be better for salmon skinning while something with a lil more muscle will help for the ribeye. Fujiwara suji’s are reported to be pretty do-it-all and pretty much any thin petty should be good for the cap. I would prioritize steel type if you are processing volume, how much salmon and ribeye are we talking here?

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Re: Butchery

Post by Null_User » Thu Jan 10, 2019 7:48 am

I process about 100-180 lbs of ribeye a week. So I'm basically breaking down one or two a day.
Salmon not so much. 30-60 lbs a week.

I thought about a suji but I wasn't sure if it could handle the Ribeyes. They seem a little delicate.

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Re: Butchery

Post by gladius » Thu Jan 10, 2019 11:37 am

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Re: Butchery

Post by Drewski » Thu Jan 10, 2019 12:46 pm

gladius wrote:
Thu Jan 10, 2019 11:37 am
Two knives...

As one of the comments said, better than porn!

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Re: Butchery

Post by Gregory27 » Thu Jan 10, 2019 1:41 pm

I know you're looking for non Western knives, but, man, you'll have a hard time finding something more purpose built for taking apart whole beef primals than a Victorinox 12" cimeter. That being said, if it ever comes back in stock, I'd really like to see what that Okada BBQ Sword would do to a whole ribeye. https://www.chefknivestogo.com/okwh2bbqsw30.html

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Re: Butchery

Post by Nmiller21k » Thu Jan 10, 2019 2:19 pm

Are your ribeyes dry aged in house on the bone
Or are you getting them already off after being aged?

That will really depend on what you need.

If they’re on the bone you’ll want a 10+ inch very stiff and soft knife for peeling off the bone paired with a softer German stiff boning knife to break out joints.

If you’re not removing them get something 270+ that’s has little to no forex for portioning and a 6 inch thin blade for sliver skin and general trimming.

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Re: Butchery

Post by Seattle_Ben » Sat Jan 12, 2019 2:43 pm

https://instagram.com/strataportland?ut ... 6fb4yvvlx1

Might check with this guy for the munetoshi. Someone else said it and fwiw I'll agree, ex cook/chef, three victorinox cimeter is hard to beat. The people that I know that are still doing that work all pretty much use them.

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