Honesuki v.s. Flexible Boning Knife - BONING KNIFE SUPER COMPARISON

Рет қаралды 42,251

Күн бұрын

BONING KNIFE SUPER COMPARISON - Honesuki v.s. Flexible, the Ultimate Butchery Blade What's the best knife for butchery? We sell many at Knifewear, including the honesuki and traditional western-style flexible boning knives. Today we're comparing them on chicken and pork to find the best knife for home and professional butchery! Former chef Mike is here to put his skills to work and help you find the perfect knife.
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Boning Knife Breakdown 0:00
Honesuki Chicken Test 2:50
Honesuki Maru Chicken Test 7:36
Flexible Boning Knife Chicken Test 10:30
Tunnel Boning Pork 13:20
Seaming & Trimming Pork 15:52
Skinning Pork 19:07
Which One Wins? 21:34

Пікірлер: 46

@roospike Жыл бұрын

Decent video you don't normally find too many head-to-head videos of such in real time comparison.

@KnifewearKnives Жыл бұрын

Happy to hear you enjoyed it!

@GrantHendrick Жыл бұрын

Thank you Mike for another informative video. It is very helpful to learn about the pros and cons of different blade shapes. Using real pieces of meat really help. It is great to have former chefs giving these tutorials.

@KnifewearKnives Жыл бұрын

Thanks Grant, happy to hear it!

@MichaelE.Douroux Жыл бұрын

Great demo!

@michaeleber4752 10 ай бұрын

You pointed out what I read. The honesuki maru is really for cutting meat that is hanging. Good info, I got the Tojiro Honesuki for my new knife set as my boning knife.

@AttainedConsciousnessChannel Жыл бұрын

Great!

@user-qm4xf4ob4t 3 ай бұрын

Brilliant!

@johngilbert974 Жыл бұрын

Excellent tips on the differences between the knives !

@KnifewearKnives Жыл бұрын

Thank you!

@protopigeon Жыл бұрын

Another great vid with loads of info, thanks!

@KnifewearKnives Жыл бұрын

Thank you!

@gregfruchtman1404 Жыл бұрын

Very informative video. Thank you.

@KnifewearKnives Жыл бұрын

Thank you!

@spinncook7402 Жыл бұрын

I've always been partial to semi flex fibrox handle boning knives.

@stefanievalenzuela4399 Ай бұрын

Great video

@craiglawson4390 Жыл бұрын

I think a Victorinox or Dexter 5" boning knife would have fitted in to that lot very well.

@carvedwood1953 Жыл бұрын

My favorite boning knife is my Rapala filet knife LOL.

@freshhotgrease8762 Жыл бұрын

He does cut like a young geisha.😊

@saram2446 Жыл бұрын

I really like to see Honesuki, Bunka and Kiritsuke knifes in comparism, I cant see the difference.

@oracleocp Жыл бұрын

Have you had a chance to try the Shibata/Ikeda Tinker Barracuda? I have one and it's the beautiful love child of a honesuki and a western curved boning knife. My traditional Moritaka honesuki has been retired after getting the Barracuda, the Cuda is just so much better.

@KnifewearKnives Жыл бұрын

I wish! We only got two, I'd love to try it out.

@oracleocp Жыл бұрын

@@KnifewearKnives yes you guys got #1 and #3 from Oct 22, I have #2 😃

@donmahoney6375 Жыл бұрын

How well would the Silverthorn perform as a fish fillet knife

@KnifewearKnives Жыл бұрын

Quite well on medium and smaller fish!

@flexzible3848 4 ай бұрын

would you say the honesuki could be used to filet fish or is that just not ideal?

@KnifewearKnives 4 ай бұрын

Absolutely! It works similarly to a Japanese Deba, so as long as you're cool with a rigid knife, it works great.

@TheDaveSetton Жыл бұрын

Which one would you recommend for butchering briskets for smoking?

@KnifewearKnives Жыл бұрын

The silverthorn would be my pick for trimming.ip brisket, although they'd all do a good job if you're leaning towards a honesuki.

@Mspurrier88 6 ай бұрын

Were we seeing the 150 mm Honesuki maru ? 160 mm? 130 mm?

@KnifewearKnives 6 ай бұрын

This is the 160mm!

@gixsix6270 Жыл бұрын

Why do you wink when you mention the price? 😉

@m.essher7037 Жыл бұрын

May i know what length the flexible knife??i think the flexible win this challenge

@KnifewearKnives Жыл бұрын

They're 160mm!

@mattnejmanowski631 7 ай бұрын

get some chicken juice is the handle will leave your guests with something extra.

@daisukekaga1278 11 ай бұрын

I think it needs to be said that when working with fatty bits of meat, you need to wipe down your knife blade with a towel or something to get rid of the fat on the blade. It's not going to make it any easier and it's important to keep your area and tools clean as you go. The fat is very very visible on the honesuki when removing the skin from the pork meat. I think giving it a wipe would help it move smoother.

@emmanuelwood8702 Жыл бұрын

He's so slow using the knife.

@JayB-bq7hh 6 ай бұрын

You didn't do the traditional boning..................just saying

@mattnejmanowski631 7 ай бұрын

this guy is trying to sell you knives!

@mattnejmanowski631 7 ай бұрын

no real meat industry workers would use any of these!

@nicksokaluk9518 Жыл бұрын

dude you need to watch some you tube videos or something to learn how to find joints and the shape of the bones as this is just painfull to watch, also anything over 55 rc should never go near any bone other than chicken or pork or fish as they chip out

@brocks13 Жыл бұрын

Lmao what are you talking about, his technique with the poultry was more than fine. Also do you think a company that almost exclusively sells high Rockwell knives is unaware of their proper use cases?

@MyNiftyJourney Жыл бұрын

Those are literally boning knives, lmao.

@MrPhoenix357 Жыл бұрын

I'm glad I'm not the only one thinking that.

@nicksokaluk9518 Жыл бұрын

if you want to come over i can show you how to bone and feed the dogs