How to Use a Honesuki - Japanese Kitchen Knife Skills

Рет қаралды 44,613

Күн бұрын

How do I use a Honesuki - Japanese Kitchen Knife Skills
A honesuki is the ultimate Japanese knife for butchering poultry: chicken, duck, turkey, and more! But the honesuki can do so much more, it's a great knife for handling a wide range of butchery tasks, and even a great knife for filleting fish! Former chef Mike shows you how to use a honesuki like a chef.
Knives used in the video
Masashi Kuroshu Honesuki: knifewear.com/products/masash...
Masakage Koishi Honesuki: knifewear.com/products/masaka...
Fujimoto Nashiji Honesuki: knifewear.com/products/fujimo...
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0:00 What is a Honesuki?
1:06 How to Butcher Poultry
7:54 Filleting Fish with a Honesuki
11:25 Trimming Red Meat with a Honesuki
14:09 Using a Honesuki as a Utility Knife
15:02 Closing Thoughts
16:00 Outtakes
Bright Seed - Maroon Keys 9SLVOBXE2LT4JXE6 Empyreal Glow - Future Blues CLS0N4W7PR6PWLJT Crack Skippy - White Hot Banana Peppers 6RNL1GVUKW3D7LB3 Fantoms - Start Something DM8IFMQSS1YUH0BR

Пікірлер: 76

@markust8904 2 жыл бұрын

that was a good demo of the Honesuki, I love my Masakage Koishi! so versatile.

@bobdobalina8680 2 жыл бұрын

This is next on my list

@andrewm1136 2 жыл бұрын

Love my newer Moritaka AS Ishime Honesuki but it was nice to see you using my other one, the Masakage Koishi .. such great tools!

@KnifewearKnives 2 жыл бұрын

Right on! Glad you enjoyed it!

@1minutecomicswalahollywood648 2 жыл бұрын

Thank you, very much. Nice channel. This video was very much needed.

@KnifewearKnives 2 жыл бұрын

Thank you!

@TroyGlover 2 жыл бұрын

Love it! Nice lineup. Next time, I'd love to see an in-depth look at the deba in action, perhaps some different styles/uses. Thanks ya'll!

@KnifewearKnives 2 жыл бұрын

We'll make it happen!

@dannyseo6759 2 жыл бұрын

@@KnifewearKnives Yes, Deba please! 1:15 Arrgh! A little "Pirate Duck Action".

@fourgedmushrooms5958 Жыл бұрын

Nice 👍 i like it! I'm putting on the making list! Looking for interesting kitchen knife designs at the moment. Making some nice ones 😜

@snaponjohn100 2 жыл бұрын

Great video, Mike. I just received my large Larch cutting board. I wanted to make sure that I didn’t ruin my first knife right off the bat. Now I’m saving my money for my first Japanese foraged Knife. It will be a Gyuto. Keep up the great work. John

@KnifewearKnives 2 жыл бұрын

Fantastic, congrats on the new board!

@edro3838 2 жыл бұрын

Good review, good presentation!

@KnifewearKnives 2 жыл бұрын

Thank you!

@renzwerkz6999 2 жыл бұрын

Hahahahaaaa... this one is really fun to watch.. i think you did a great job there Mike.. 😁😁😁

@gmanGman12007 2 жыл бұрын

Great job having different knife for duck and different for Fish.. Geeeez

@Whatisthis94 2 жыл бұрын

Great stuff - thank you. Been using for a while but never learned to use the heel they way you showed! Also, loved the music - guessing it’s Rush, Saga or another Canadian band?

@Marius-Marius 2 жыл бұрын

Well done. Nice professional knives collection 🙃

@KnifewearKnives 2 жыл бұрын

Thank you!

@jazz37rio 2 жыл бұрын

I just picked a Honesuki up for the diversty of the knife you demonstrate in this video.

@KnifewearKnives 2 жыл бұрын

Hey, that's awesome!

@rggfishing5234 2 ай бұрын

Thanks for the demo. Debating whether to get a single or double bevel honesuki.

@KnifewearKnives 2 ай бұрын

It's totally personal preference, they both work great! That said, I find double bevel more versatile and better for trimming meat as well.

@daltonphillips9624 2 жыл бұрын

I have a blue steel gyuto knife with a HRC of 64-65 which I use strictly for Vegetables or boneless meat. However all my other knives are misono UX10s, including my honesuki. They have a HRC of about 60. It’s much easier to use a knife and not worry about it chipping when working in a professional kitchen

@ericbc7 2 жыл бұрын

no mention of many Honesuki's being single bevel and thus right handed (or left handed if bevel on other side). thanks for the video.

@troyb6036 2 жыл бұрын

The camera man did a poor job kept moving the camera away when we needed to see the cutting motion and other important parts

@Gnomewutimsayin 2 жыл бұрын

Snobs/ hipster chefs will look down on this but these are super underutilized by the limits of tradition! I personally use a garasuki as my multi protein tool, sometimes paired with a petty makes for a speedy prep breakdown! Cheers

@KnifewearKnives 2 жыл бұрын

That's awesome, that's such a great knife!

@johnniemiec3286 2 жыл бұрын

Hey Mike, thanks for showing a honesuki doing some things other than poultry breakdown. I had actually been wondering how well it worked for other tasks. My wallet curses you.

@KnifewearKnives 2 жыл бұрын

Hahaha, glad we could help!

@SalVitroNY 9 ай бұрын

Mike you rule whenever I see ur mug in the thumbnail I click to watch. The background music for Masakage vs duck pirate didn’t match it was giving me anxiety had to down a Valium with a double vodka you guys are killing me with the bg music choices. I would’ve like to know more about steel types & Rockwell hardness theories on this specific knife when using specifically for poultry as intended? Nonetheless you the goat Mike 🐐

@jmadd1000 2 жыл бұрын

Great video Michael. Love my masakage. Will a duck still have the oysters?

@KnifewearKnives 2 жыл бұрын

Thank you! Indeed they do.

@elakefever214 Жыл бұрын

The grain on that cutting board is gorgeous❤. Where do I find one like that?

@KnifewearKnives Жыл бұрын

You can grab one here! knifewear.com/collections/larchwood-canada

@Magwin300 2 жыл бұрын

Good job on that fish 👏🏻 Btw, I like that end grain cutting board - who makes that?

@KnifewearKnives 2 жыл бұрын

Thank you! That's from Larchwood: knifewear.com/products/larch-wood-end-grain-cutting-board?variant=31481466322992

@fourgedmushrooms5958 Жыл бұрын

Yea nice 👍

@rossanderson4156 2 жыл бұрын

Quick question, would a Gyuto with a thicker blade and a hard steel be able to work more or less the same way? Not as easy of course but same techniques and everything

@KnifewearKnives 2 жыл бұрын

Absolutely! A Gyuto is a very versatile knife, and with the right technique you can perform any of these tasks with a Gyuto.

@rickdoehler502 2 жыл бұрын

Do you ever chip the blades on the cutting surface?

@KnifewearKnives 2 жыл бұрын

Not unless you run the blade into the board aggressively, generally softer hardwoods are fine!

@Anarchsis 2 жыл бұрын

Could you review a Hankotsu please?

@KnifewearKnives 2 жыл бұрын

We love them! Mike has one on his wall. We know them by the regional name honesuki maru, and they're fantastic. Especially for whole animal butchery!

@rautateemu 2 жыл бұрын

I like that pirate 🦆

@raymanguino7696 Жыл бұрын

Did you switch to a bunka at 11:30?

@KnifewearKnives Жыл бұрын

That's the Fujimoto Honesuki which certainly looks bunka-like! knifewear.com/products/fujimoto-nashiji-honesuki-150mm?_pos=1&_sid=edf7816d0&_ss=r

@thomasd1779 3 ай бұрын

Warum man das ganze jetzt mit Heavy Metal Scheiß untermalen muss, erschließt sich mir nicht. Typ ist sympathisch, Video interessant, Messer super, Danke.

@marcosmartinez7020 10 ай бұрын

Ho-nes-ki pronunciation in Japanese. great video.

@donpenney8139 2 жыл бұрын

Hmmmm, you may be right... Maybe I *do* need another honesuki...

@GuitarsAndSynths 6 ай бұрын

I need a honesuki as cleaver is nor precise enough for getting meat from chicken bone

@DannyNorway Ай бұрын

Isn’t honesuki also traditionally single beveled knives ?

@KnifewearKnives Ай бұрын

Sometimes, but not specifically!

@kangmi26 Жыл бұрын

How to sharpen it ?

@KnifewearKnives Жыл бұрын

We've got a whole playlist on sharpening, feel free to check it out!

@xxDuhamelxx 2 жыл бұрын

Now I'm window shopping for a Honesuki.... my wallet hates you.

@KnifewearKnives 2 жыл бұрын

Sorry 😉

@johnhoward3271 2 жыл бұрын

You found a $500 knife , but couldn't find a $5 chicken to butcher with it ( kinda ironic don't Ya think ) LOL

@KnifewearKnives 2 жыл бұрын

So true 😂 That's what happens when you work in a knife shop and grocery shop last minute!

@81Garret 11 ай бұрын

Honeski is the proper pronunciation

@81Garret 11 ай бұрын

Like ownski

@andrewm1136 2 жыл бұрын

Please learn how to cut an onion .. Lordy please! ... Great video Mike!

@jeremieboudreau201 2 жыл бұрын

What about the onion chopping ? He did a great job with it

@KnifewearKnives 2 жыл бұрын

😂

@jays3438 2 жыл бұрын

because there's only 1 way?

@Owieczkin 2 жыл бұрын

@Andrew M the onion is chopped up, and his fingers are intact, so his method works, doesn't it? Seriously, the only thing keeping Knifewear from telling you to bugger off, is the fact that they are trying to sell stuff

@2adamast 2 жыл бұрын

In my eyes it was following "the" youtube standard. Now I am curious is there a new standard or people insist on finer details.

@TrondHulaas 2 жыл бұрын

Great video except for the annoying background music.

@davidedimiccoli9642 2 жыл бұрын

The knife for the beef and onion that you used is a kiritsuke not honesuki

@KnifewearKnives 2 жыл бұрын

It certainly looks like one! It's actually this Fujimoto Nashiji Honesuki: knifewear.com/products/fujimoto-nashiji-honesuki-150mm?variant=896652050460

@tbpom1003 2 жыл бұрын

Great instruction. I just point out one thing because it really ruins this great demo video. I understand your enthusiasm to make this video super cool, but you move your zoom camera too much. Especially fast zoom in and out in one cut is a really bad idea and make viewers dizzy. The panning, zoom in and out speed are way too fast. Can't even see what's going on. I mean, this is an instructional video, right? not a hollywood SF movie. Please relax and be still. The quality of this video comes from what you teach and people learn from it, not cool camera skills. Oh and another good thing to check is, when you use multiple cameras, please check the color temperature and make it even through the cameras.

@KnifewearKnives 2 жыл бұрын

Thanks for the feedback! This is definitely an issue we noticed and will be addressing on future videos.