Knifewear's Top 5 Honesukis

Top 5 Honesukis de Knifewear

L'une des façons les plus simples de progresser en cuisine est de découper ses propres poulets. Il y a de fortes chances que vous en mangiez assez souvent, la plupart d'entre nous le font. Il y a quelque chose de très gratifiant à découper un poulet entier pour une soirée poulet frit ou un barbecue yakitori dans le jardin, et c'est aussi beaucoup moins cher !

Les chefs japonais disposent d'un vaste arsenal de couteaux, dont beaucoup sont conçus pour une seule tâche. Le choix principal pour découper les poulets et autres petits animaux est un honesuki. Il a une forme triangulaire avec un dos épais, ce qui en fait un couteau plus robuste et mieux adapté au traitement de la viande et des os. J'ai acheté un Masakage Koishi Honesuki à l'époque où je tenais un restaurant qui vendait des tonnes de poulet frit. Il est rapidement devenu l'un de mes couteaux préférés. Je peux vous dire que découper des centaines de poulets par semaine vous aide à bien connaître un couteau. Si vous souhaitez en savoir plus sur les Honesukis, consultez notre article à ce sujet.

Ne pensez pas une seconde que vous n'utiliserez ce couteau que pour les volailles ; je l'ai utilisé pour toutes sortes de découpes, des cochons et agneaux aux truites et calamars. Certains à la boutique d'Ottawa aiment même l'utiliser comme couteau utilitaire et jurent qu'il est excellent pour éplucher les oranges !

Moritaka Ishime Honesuki 150mm from Moritaka

Moritaka Ishime Honesuki 150mm
$268.00 CAD
$268.00 CAD
En vente Épuisé

All of the family experience and history that Moritaka-san carries with him might have something to do with how perfect this knife is; I imagine that you learn a thing or two growing up in a family that has been blacksmithing for over 700 years.

The rocky-looking finish is awesome, plus it’s beefier than most other honesukis. The thicker blade allows you to easily cut through the soft breastbone of a bird without having to worry too much about chipping. Normally Moritaka knives rust a bit easily, but I’ve found that rusting isn’t as big a deal on a carbon steel knife primarily used for butchery, as long as you you do a good job of washing and drying your blade when you are finished as you would when using a knife on any kind of raw meat.

Fun Fact

This exact knife is recommended in the yakitori bible,Chicken & Charcoal by Matt Abergel. A must read for ‘cue nerds, the Japanese obsessed, and anyone who thinks that food tastes better grilled on a stick.

-
$19.99 CAD
En vente Épuisé

I feel like this knife would make any professional chicken cutter-upper's day a lot easier. The big handle is easy to grip while processing dozens of birds, the semi-stainless SKD-12 blade is super durable and quickly takes an edge. Plus, it’s a very cost effective option. Even though this is a stamped blade, you’d be surprised at how much of the work of making these knives is actually done by hand. The nylon sheath allows you to store the knife safely, either in your knife bag or attached to your belt for accessibility.

Perfect for those looking to try something out on a whim, or for the local butcher to outfit their staff.

Fujimoto Nashiji Honesuki 150mm knife with a dark wooden handle and a long, narrow blade featuring a subtle textured finish, designed for precision in poultry and fish preparation.

Fujimoto Nashiji Honesuki 150mm
$195.00 CAD
$195.00 CAD
En vente Épuisé

The entire Fujimoto Nashiji line is a great starting point for people looking to try their hand at carbon steel knives; the honesuki is no different. This is one of several lines we carry that uses both carbon and stainless steel in the blade; the hard carbon makes a sharp edge and jacket of stainless really cuts down the chance of rust forming. Rust on a knife can be a huge bummer. This line is very popular among professional cooks and chefs because they look so cool, hold an awesome edge, and are a lot easier to care for than a straight-up carbon knife. The huge bang for buck doesn’t hurt either.

Oh, and did I mention this knife is super pretty? Just look at it! The kiritsuke tip, the sleek hammered blade, the burnt chestnut handle... I'm starting to drool just typing this, so we're gonna move on to my next pick.

Masashi Shiroshu Honesuki 150mm from Masashi Yamamoto

Masashi Shiroshu Honesuki 150mm
$592.00 CAD
$592.00 CAD
En vente Épuisé

If you don’t have a knife from Masashi-san yet, you may as well start here. He's one of the most talented blacksmiths we've ever met, and he does every step of the knife-making process himself. His honesukis are more durable than most thanks to a thick spine and wide bevel, so don't be afraid to drive this 4x4 through the mud a little! (That's an analogy. Please don't actually drive your knives through mud). The hypnotic damascus finish is the icing on the cake, making this knife as gorgeous as it is functional.

If you prefer a black finish to your knives, check out Masashi-san's Kuroshu Honesuki, or his Kaijin honesuki for a rock-solid option.

Masakage Zero Honesuki 150mm from Masakage

Masakage Zéro Honesuki 150mm
$500.00 CAD
$500.00 CAD
En vente Épuisé

I had to include it, it’s such a stunner. I’m a sucker for Aogami Super steel (my first honesuki was made from the stuff) and the bad-ass look of the Zero. I remember waffling between the Ishime honesuki and this one but it was the harder steel that won me over in the end. (There’s a good chance I’ll eventually end up getting myself the Moritaka as well.) The Zero has the hardest steel of any we’ve looked at so far but it’s not as delicate as you might think; I’ve been cutting through small chicken bones with mine for 5 years. I’ve never chipped it and I’ve only sharpened it twice. KA-BOOM! Plus, just look at that Ironwood handle. So stunning.

No matter which honesuki you choose, you’ll be stoked to learn how to break down a chicken like the pros. I look for any excuse to fry up a big batch of buttermilk chicken, or break out the konro for a grilled-chicken-on-stick party.

Retour au blog
Chris Lord

Chris Lord

Chris is a relocated Maritimer that can be found slinking in and out the back doors of Ottawa's restaurants, often with his daughter in tow. Chris has been a fixture in the Ottawa food scene for the past 10 years and has recently laid down his apron to learn the ways of Knifewear. Chris loves cooking big pieces of meat over a live fire and spends his summer feeding wood into his BBQ, Lemmy Smoke-mister.

Recent blog posts

Tout afficher
1 4
Tout afficher