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Old 11-19-2011, 09:54 PM   #1
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Maruyoshi HD Honesuki

Around my birthday last month one of these showed up:





I got to use it tonight for the first time on some chicken wings. The wings parted like butter. It took almost no pressure to slice though joints and break the wings down to three pieces.

Oh my. I might have to go buy more wings now (and they are on sale) just to do more cutting.
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Old 11-19-2011, 10:00 PM   #2
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That's a very pretty knife.
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Old 11-20-2011, 01:18 AM   #3
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Sweet! I wonder if that one made a detour through Wisconsin on the way from Japan? Definitely prettier than my Tojiro honesuki!
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Old 11-20-2011, 01:30 AM   #4
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Oooooh! Nice, I think I need one of those for Christmas...
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Old 11-20-2011, 06:05 AM   #5
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= big bucks
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Old 11-20-2011, 07:27 AM   #6
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See, I just don't think I could use a knife like that. I'd be so distracted by how pretty and shiny the blade is that I'd probably take my thumb off.
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Old 11-20-2011, 07:40 AM   #7
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Nice knife.
I use kitchen shears on wings. I use my honesuki when I'm trimming meat away from bones. They're pretty sturdy knives for sure.
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Old 11-20-2011, 08:27 AM   #8
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Originally Posted by purple.alien.giraffe View Post
See, I just don't think I could use a knife like that. I'd be so distracted by how pretty and shiny the blade is that I'd probably take my thumb off.

When you watch it go through the chicken wing the first time you won't be distracted. Oh no, you pay real close attention. Yikes...
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Old 11-20-2011, 09:45 AM   #9
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That is so beautiful. I lust after the Maruyoshi HD Petty. It is going on my Christmas list.
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Old 11-20-2011, 10:25 AM   #10
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I think the Honesuki is a sturdy knife mainly intended for disjointing while the petty is more delicate and generally less expensive?
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Old 11-20-2011, 10:28 AM   #11
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Bill,
I think you have the right of it. The petty is a paring knife (though some of them are way too big for that in my eyes..).

I still want the petty... getting there.. getting there...
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Old 11-20-2011, 10:49 AM   #12
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Thanks for the confirmation. One of my wife's favorites is a 6" petty / utility knife. Over the past 2 1/2 years, she's suffered several puncture wounds from careless handling. The sharp thin point facilitates removing unwanted parts from items like tomatoes.
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Old 11-20-2011, 11:38 AM   #13
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The downside to the $135 model SG0409 6” knife referenced by me above is that the ersatz Damascus cladding scratches very easily. This has proven quite annoying in that I originally wasted a lot of time polishing out these scratches as they occurred and that these scratches mask a visual verification that the knife has been properly cleaned.
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Old 11-22-2011, 12:13 PM   #14
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I think this knife should be sent to Texas for testing and evaluation purposes. I might know someone you could um...help you out with this.

.40
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Old 11-23-2011, 10:10 PM   #15
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I think this knife should be sent to Texas for testing and evaluation purposes. I might know someone you could um...help you out with this.

.40
I wanted to see if it made a good ice chopper...
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Old 11-24-2011, 11:38 AM   #16
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I wanted to see if it made a good ice chopper...

Gah!

Bad ogress.. bad bad ogress...
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Old 11-24-2011, 01:21 PM   #17
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Gah!

Bad ogress.. bad bad ogress...
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Old 11-24-2011, 01:50 PM   #18
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That knife is so pretty it should be jewelry!!
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Old 11-26-2011, 09:12 AM   #19
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Quote:
Originally Posted by PrincessFiona60 View Post
I wanted to see if it made a good ice chopper...
No, no.

That's how I nearly cut off the end of my index finger this summer. (But with a Henkel chef's knife)
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Old 11-26-2011, 08:03 PM   #20
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No, no.

That's how I nearly cut off the end of my index finger this summer. (But with a Henkel chef's knife)
Actually, I only said that to make Frank say, "GAH!"

It was worth it!

I usually use my blender on the ice chopper speed when I want chopped ice!

I buy inexpensive knives, why spend lots of money on something I am likely to do serious harm to myself.
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