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Butcher block and honesuki

post #1 of 9
Thread Starter 
I recently received a little inheritance, and was thinking of buying a nice butcher block for home use and a honesuki boning knife with part of it.

For butcher block, I was looking at boardsmith and am trying to decide between the maple and cherry. Aestetically, i think the cherry will be better, and it being easier on my high end knives is a plus. My only concern is whether a cherry butcher's block is less durable than a maple one.

As for the honesuki, i have a budget of about $100-$200, i'm in the US, i want it stainless, i use sharpening stones, so i understand i should avoid single bevel knives, i slightly prefer western handles, aestetically with 3 rivets, but if there was a great option with an eastern handle, i'd be ok with it, and it would be a plus if it came with a saya. I was originally looking at a sugimoto cm, but it looks to be single bevel.
Edited by Atatax - 8/13/15 at 10:24am
post #2 of 9

$70 hiromoto SLD honesuki?

post #3 of 9

Not even a wood butcher block, but these are on sale right now 15% off at Korin.


It's the kind they use at a lot of sushi restaurants.  Easy on knives, easy to clean and sanitize, and you can sand it down if it gets deep cuts. I have the small Hi Soft as the board I bring around to BBQ competitions and catering events.

post #4 of 9

Ever honesuki I am aware of is a single bevel knife.  Thar jus' hain't no other honesuki critters other than single bevel beasties.  Tis the nature of the Beast.


Make sure you are getting one which matches whether you are right handed or left handed.  Honesuki's are strictly one sided.  If you order wrong, then you can't just sharpen it back.  These are really, REALLY, REALLY asymmetric, to the extent where one side of the knife is completely flat and the other side is really built up.


A few years back, I bought a used MAC honesuki on eBay.  Heavy and thick little beastie.  Fun to play with.



Galley Swiller

post #5 of 9
Honesuki are like 99/1 asymmetric, but not real single bevels. No uraoshi sharpening.
post #6 of 9
Thread Starter 
I think im going to stick with the butcher block. Aestetically i think its superior and my understanding is the sanetization complaints on wood are bullshit. N9 comments on if cherry is signficantly less durable than maple?

And if uraushi sharpening shouldnt be required for any honesuki, that makes things alot easier.
post #7 of 9
Thread Starter 
Anyone have experiance with the kohetsu AS line? I seem to recall aogami steel being well thought of.
post #8 of 9
With any new knife you will need a stone sharpening or have the retailer to do it.
post #9 of 9

@Atatax  for honesuki sharpening, basically I raise a burr sharpening the right side, then just deburr the left.  Then I like to microbevel, because this might bang into chicken bones by accident.


I got the Kohetsu Blue #2 gyuto used for a good price and the grind is surprisingly good; it was very thin behind the edge.  The handle was kind of big.  Anyway it didn't last long because it caught my friend's eye and I sold it again.  Can't comment on the Aogami Super line, but I was impressed by the Kohetsu brand anyway.

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