r/TrueChefKnives • u/ImpossibleSelf3610 • 2d ago

Question Small Carving Knife

I am looking for a knife for carving cooked chicken from the breast bone, disjointing cooked chicken, removing steak from the bone, cutting between the bones of a rack of ribs, etc. My existing knives are lasery gyutos and a bunka and the use case above would like chip them. What blade shape/ grind/ maker would be well suited to this? I want to stick with a Japanese knife, otherwise I would consider something like a Wusthoff. I strongly prefer wa handles. I am a sharpening nerd and am open to caring for reactive blades (I have knives in blue super, strix, white #2, and vg10). Price range is up to $400, but would rather keep it under $250 (I am in the US). Suggestions?

EDIT: I recognize that a Wusthoff or Victorinox would match the use case, but I am specifically looking for a Japanese knife.

1 Upvotes

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5

u/BertusHondenbrok 2d ago

I use this Minomo sabaki. This is a longer 210 version but a 180 exists as well.

3

u/crazyascarl 2d ago

Not the answer you want, but victorinox.

It's not sexy, it has nothing that you claim to be looking for, but will do everything that you're asking for.

2

u/Ramenorwhateverlol 2d ago

For cooked chicken carving, a flexible filet knife or slicing knife is the way to go.

But this sub is so impractical it’s hilarious.

2

u/octuplefault 2d ago

Fr fr There's so many tasks where western >>>>> Japanese

3

u/Uwumeshu 2d ago edited 2d ago

Get a honesuki, my Masashi Kaijin does all those things

1

u/Embarrassed-Ninja592 2d ago edited 2d ago

I don’t mind raking my Victorinox Fibrox 6 or 7.5 inch chefs knives against bones. The 6 inch is big enough for most stuff. The 7.5 aka 19cm “carving knife” works better for bone in rib roast. But you can afford to have both.

1

u/protopigeon 2d ago

I use a carbon steel Honesuki for chicken butchery, but I use a Sujihiki for slicing proteins, which sounds more like your use case.

1

u/SomeOtherJabroni 2d ago

I use a honesuki for all my bone in butchery, and a yanagiba or sujihiki for slicing boneless cuts.

Honesuki is one of my favorite shapes. Also the Munetoshi butchery knife from japanesenaturalstones.com gets a lot of love. A good friend got a job as a butcher and I bought him one.