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favorite knife for kitchen work on fish and game
Posted on 10/31/22 at 7:22 pm
Posted on 10/31/22 at 7:22 pm
1983 in yokohama japan, I purchased a slicing knife made of Damascus forged blue steel and after 40 years it is still my favorite for prepping fish, fowl, prime rib. And I slice tomatoes paper thin. Every three/four separate uses I will pass it over a honing stone 2-3 swipes and it is ready to go. Because of the metallurgy it cannot be washed in a dish washer and must be dried well before storage to prevent rust. Razor Sharpe but not for torquing bones. It is a right handed knife, being beveled on one side, flat on the left side.
Current pricing in Japan is about 800 dollars. There appears to be a good used market in Japan with pricing at about 20% of new. I have ordered one through Etsy , a bit shorter used for the wife and should be here in a week.
I do not like stainless knives. They are good for butter slicing
Posted on 10/31/22 at 7:41 pm to Trevaylin
Thought my Japanese knife was pretty solid, but it's stainless, so I guess I'll just throw it away now...
Posted on 10/31/22 at 7:50 pm to Trevaylin
I thought I was boujee grabbing a Dexter.
Posted on 10/31/22 at 9:03 pm to Trevaylin
I thought this was Gaston posting at first.
Posted on 10/31/22 at 9:58 pm to Trevaylin
quote:
I do not like stainless knives.
Yeah, there’s only one kind of stainless so they’re all the same.
Posted on 11/1/22 at 12:07 pm to Trevaylin
Seems like you might want to take a look at the carbon steel Sabatier chef's knives.
Posted on 11/1/22 at 4:17 pm to Trevaylin
And all these years I thought my Dexter and Outdoor Edge were just fine for Fish and Deer.
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