I agree the weight difference makes them each excel in a different way. I personally like to do a lot of deboning chicken thigh so the honesuki is fantastic for that. As far as Japanese butchery knives, one of my favorites is a hankotsu. Makes deboning things like pork shoulders a breeze.
Don’t own a hankotsu but love the profile of those. Typically when I debone I use my honesuki Sabre Tooth combo but I’ve enjoyed using the deba lately.
I have watched this video several times, trying to figure out which knife i wanted to get for chicken butchery myself..... after watching and re watching, i rolled for a 150mm Deba. Thank you for the super detailed side by side of each knife in the process of breaking a chicken down. it's one thing to say how a knife performs... but it's a whole different story to be able to see it in real time. Awesome video as always !!!!
Suuuper glad it was helpful. Let me know how it goes. Both knives are excellent but it becomes a matter of preference to a certain extent. I personally love chicken butchery for so many reasons.
Funny you mention this. Didn’t realize this until someone else pointed it out a week ago. The way I filmed the footage I ended up having to rotator and flip the footage. So by mistake it looks like I’m left handed but that’s not the case.
It’s a tough call. As in if you do a lot of fish butchery as well you can get by with just the deba as you saw. Both present pros and cons. Big con of the deba is if you’re doing multiple chickens in a row it gets a little much on the wrist manipulating such a heavy blade. I’m starting to the think the real winner might be a single bevel honesuki. So that’s what I may consider next as the ultimate chicken butchery knife.
I know this is late, but Hiroyuki Terada has a video where he breaks down a couple of chickens since he just needs the bones to make teriyaki sauce with his deba that just blows me away every time I see it. He doesn't do the finer work like one would see Yakitori Guy do in his videos to make yakitori, but Terada makes very quick work of the chickens regardless.
Just discovered your channel today while looking for videos that show deba butchery on meats rather than fish. I just picked up my first deba on a whim because of a good deal but was skeptical about using it on poultry. Was pleasantly surprised to find this vid here...I had been wondering if the deba's extra weight would be a drawback in breaking down poultry and how it "maneuvers" when working thru the bird so your demo was perfect. Nice job, cheers, and I look forward to watching more of your videos 👍🏼
You need to hear this :) I read this comment as I was walking between two buildings, between two meetings at work. As I read more and more of it, I wanted to physically jump for joy and almost did. That's why I go through the effort of putting time into these videos outside of my regular job, of thinking of concepts I think are interesting, because I hope someone will appreciate them. In your case you had such a specific ask to the internet, yet you found the answer, my video. So thank you, for taking the time to not only search and watch, but leave a comment. Means a lot to me. Since I'm always learning, I am curious, what was your search criteria in CZcams or in Google to lead you to my video? As in what words did you search so that I understand better how results are generated e.g. chicken butchery with a deba
@@KitchenKnifeGuy that's awesome! Glad my words gave some positive encouragement to keep on sharing your knowledge and personality on here. YT can seem so crowded for a creator today I'm sure, and I do try to show gratitude to those who really show something that I find helpful and positive! I do feel like your channel deserves to grow so I went back and retrace my steps on how I first discovered this vid. Basically I started in Google, just put "deba chicken" in the search box (lol, i guess i figured it was specific enough). One of the results was a different video on how to debone a chicken leg with a deba but it was just a short demo with music, no commentary, so I did the same search ("deba chicken") in the CZcams search field and started scrolling quickly down until I saw one that looked like it could have some technical details in it and that's when the headline of this video got my attention :)
@lnrdo nice man. Thanks for the insight. I’ll add the words deba chicken to my keywords for the video. This way maybe it’ll end up closer to the top when someone searches but glad the title was something you connected with. Thank you for subscribing as well and welcome to the channel. I have plenty of content. 85 more long form videos on top of this one and should have a nude video going out Sunday to recap my Japan trip last week.
I think the honesuki is my next next knife. After my next knife, which is after my last knife. Last knife - Nigara Homono tsuchime migaki kiritsuke nakiri 165mm in SG2 with custom western grip it green turquoise Next knife - Helle Steinbit migaki fillet knife. I threw in migaki on there because its a polished blade! Its got a nice handle, leather sheath, and doubles duty as a boning knife. Its 1st use will be a catch and cook on trout. Next next knife - SG2 honesuki of unkown origins. Preferably a western grip, preferably with some red on it. Nex next next knife - hopefully Yoshimi Kato SG2/r2 black damascus gyuto 240mm with custom western grip in ice blue turquoise. Something capable of striking down white walkers while in the middle of dinner prep
Holy hell buddy that’s my kind of planning. You can’t be easily surprised with that type of organization. You know exactly what you want. And when you’ll get it haha. Well done! SG2 honesuki though I wouldn’t recommend if you do find one. Properties of the steel wouldn’t lend itself well to finding its way into a honesuki. Mainly talking about the toughness more than anything.
Enjoyed the video. I haven't tried a deba for deboning a chicken, might have to. A video comparing a 150mm petty to the honesuki might be interesting. A look at what could be done with a more general purpose knife versus a specialized blade.
Hey Franco, I usually do the opposite. I have a single bevel honesuki and I often use it to fillet small fish. I also 2 deba but they're roo big for small fish and that's when the honesuki comes in. I feel at ease using it on fish. You should give it a try. Salut.
Recently got a Tojiro 180mm hammered Deba. Really heavy but great for de-boning things that I had previously had to be super careful with when (mis)using a Gyuto!
I gravitated from using a petty knife to a Honesuki for chicken mainly because I'm a lefty, it used to be a lot harder to find a left handed Deba and I've always felt kind of uncomfortable using right handed Japanese knives for whatever reason even though I can do most other things right handed.
@@KitchenKnifeGuy Surprised I didn't mention that, yes I have a double bevel. I only mentioned it because I noticed you are a lefty, the whole left handed Japanese knives thing doesn't come up often in videos. The good thing is it's a lot easier to find left handed Japanese knives now a days.
you're absolutely right. it IS much easier nowadays to find more left handed JPY knives. Likely because in general more people want JPY knives. But... I am right handed that being said @@nadtz
Bingo bingo bingo. I finally have a reason to get my dream honesuki. Single bevel Denka. Just so I can get the answer I’m seeking. Ever since I’ve finished this video I’m so pumped and looking forward to eventually getting this knife one day. And then you can bet there will be a HEAD2HEAD.
you should try a traditional honesuku with single bevel also. much more similar to the deba I'd imagine. I have a hybrid one that's made of very tough aebl steel with a chisel grind and tiny back bevel that is very nice to use. aebl which is sometimes just called "swedish steel" or stuff like that in Japan is so durable it's amazing. several times more than most steels used in such knives. it also sharpens more like a low alloy steel than a stainless steel but in terms of "edge retention" it's clearly beyond any of the low alloy stuff.
I would LOOOVE to see a pic of it Jeff! Also, I'm right with you. Especially after I had a little fun did this Head2Head, currently getting a single bevel honesuki made as I think it'll be the best of both worlds!
Great knife skills there Franki. That Deba looked silky smooth while you were parting that chicken. You seemed suprised with the results mate. Was that your first time you used that Deba on chicken parting? I wounder how it would go on the Australian bush chicken🤔😁
Thanks Greg 🙂 it was my first time. People kept telling me for years I should try it but never got around to it. So I knew once I did it was best to capture it on video. Now I’m going to need to look this up, but are Australian bush chickens just a larger wild version of the tiny guys I was using ?
Think it could work well given the geometry. Would likely prefer the length of the honesuki for chicken but garasaki if doing large birds like duck or turkey.
@@rstonelee1311 wooooooooooooow how has no one noticed that until now with a few thousand views? 🤣 You're totally right. I have NO idea what happened in my video processing for this to get inverted, but it has. WOW, crazy! Something for me to take note. Now it ALL MAKES SENSE!
I freaking love it. I can send you more videos if ever you want or need. It’s a beast. The edge thickness gives you confidence in hand and edge resiliency when striking a bone along with the obtuse angle.
I agree the weight difference makes them each excel in a different way. I personally like to do a lot of deboning chicken thigh so the honesuki is fantastic for that. As far as Japanese butchery knives, one of my favorites is a hankotsu. Makes deboning things like pork shoulders a breeze.
Don’t own a hankotsu but love the profile of those. Typically when I debone I use my honesuki Sabre Tooth combo but I’ve enjoyed using the deba lately.
I have watched this video several times, trying to figure out which knife i wanted to get for chicken butchery myself..... after watching and re watching, i rolled for a 150mm Deba. Thank you for the super detailed side by side of each knife in the process of breaking a chicken down. it's one thing to say how a knife performs... but it's a whole different story to be able to see it in real time. Awesome video as always !!!!
Suuuper glad it was helpful. Let me know how it goes. Both knives are excellent but it becomes a matter of preference to a certain extent. I personally love chicken butchery for so many reasons.
You are left handed but your DEBA is for rigth handed. The Honesuki is universal.
Funny you mention this. Didn’t realize this until someone else pointed it out a week ago. The way I filmed the footage I ended up having to rotator and flip the footage. So by mistake it looks like I’m left handed but that’s not the case.
a real honesuki is single beveled and this, is hand specific.
@borrago speaking of, you should check out one my latest videos. Finally got a single bevel honesuki.
czcams.com/video/sZW6qTCwT-Y/video.htmlsi=IFLUTkBV-txtffWF
@@borrago
Thanks for the very useful info. I been using a Deba for chicken too, still thinking whether I should get a honesuki.
It’s a tough call. As in if you do a lot of fish butchery as well you can get by with just the deba as you saw. Both present pros and cons. Big con of the deba is if you’re doing multiple chickens in a row it gets a little much on the wrist manipulating such a heavy blade. I’m starting to the think the real winner might be a single bevel honesuki. So that’s what I may consider next as the ultimate chicken butchery knife.
I have a 165mm deba which I use primarily for chicken and not fish. Lol.
@tjay1305 you’re already ahead of the game.
@@KitchenKnifeGuy I certainly am, but then again my opponent is myself
I know this is late, but Hiroyuki Terada has a video where he breaks down a couple of chickens since he just needs the bones to make teriyaki sauce with his deba that just blows me away every time I see it. He doesn't do the finer work like one would see Yakitori Guy do in his videos to make yakitori, but Terada makes very quick work of the chickens regardless.
That’s so awesome. Thanks for the flag. I’ll have to check it out 💕
Really helpful comparison. Thank you!
Pleasure was all mine grant. Thanks for taking the time to watch and leave a comment.
Just discovered your channel today while looking for videos that show deba butchery on meats rather than fish. I just picked up my first deba on a whim because of a good deal but was skeptical about using it on poultry. Was pleasantly surprised to find this vid here...I had been wondering if the deba's extra weight would be a drawback in breaking down poultry and how it "maneuvers" when working thru the bird so your demo was perfect. Nice job, cheers, and I look forward to watching more of your videos 👍🏼
You need to hear this :) I read this comment as I was walking between two buildings, between two meetings at work. As I read more and more of it, I wanted to physically jump for joy and almost did. That's why I go through the effort of putting time into these videos outside of my regular job, of thinking of concepts I think are interesting, because I hope someone will appreciate them. In your case you had such a specific ask to the internet, yet you found the answer, my video. So thank you, for taking the time to not only search and watch, but leave a comment. Means a lot to me. Since I'm always learning, I am curious, what was your search criteria in CZcams or in Google to lead you to my video? As in what words did you search so that I understand better how results are generated e.g. chicken butchery with a deba
@@KitchenKnifeGuy that's awesome! Glad my words gave some positive encouragement to keep on sharing your knowledge and personality on here. YT can seem so crowded for a creator today I'm sure, and I do try to show gratitude to those who really show something that I find helpful and positive! I do feel like your channel deserves to grow so I went back and retrace my steps on how I first discovered this vid.
Basically I started in Google, just put "deba chicken" in the search box (lol, i guess i figured it was specific enough). One of the results was a different video on how to debone a chicken leg with a deba but it was just a short demo with music, no commentary, so I did the same search ("deba chicken") in the CZcams search field and started scrolling quickly down until I saw one that looked like it could have some technical details in it and that's when the headline of this video got my attention :)
@lnrdo nice man. Thanks for the insight. I’ll add the words deba chicken to my keywords for the video. This way maybe it’ll end up closer to the top when someone searches but glad the title was something you connected with. Thank you for subscribing as well and welcome to the channel. I have plenty of content. 85 more long form videos on top of this one and should have a nude video going out Sunday to recap my Japan trip last week.
I think the honesuki is my next next knife. After my next knife, which is after my last knife.
Last knife - Nigara Homono tsuchime migaki kiritsuke nakiri 165mm in SG2 with custom western grip it green turquoise
Next knife - Helle Steinbit migaki fillet knife. I threw in migaki on there because its a polished blade! Its got a nice handle, leather sheath, and doubles duty as a boning knife. Its 1st use will be a catch and cook on trout.
Next next knife - SG2 honesuki of unkown origins. Preferably a western grip, preferably with some red on it.
Nex next next knife - hopefully Yoshimi Kato SG2/r2 black damascus gyuto 240mm with custom western grip in ice blue turquoise. Something capable of striking down white walkers while in the middle of dinner prep
Holy hell buddy that’s my kind of planning. You can’t be easily surprised with that type of organization. You know exactly what you want. And when you’ll get it haha. Well done! SG2 honesuki though I wouldn’t recommend if you do find one. Properties of the steel wouldn’t lend itself well to finding its way into a honesuki. Mainly talking about the toughness more than anything.
Enjoyed the video. I haven't tried a deba for deboning a chicken, might have to. A video comparing a 150mm petty to the honesuki might be interesting. A look at what could be done with a more general purpose knife versus a specialized blade.
Thanks John. Also going into my spreadsheet now and adding that in... for an eventual video. I know just the petty I'd use for that too 😄
@TheFrancoAlo right on man. Be fun to see how those without a serious addiction to Japanese knives get by.
But... I do have a serious addiction to JPY knives haha @@johnniemiec3286
@TheFrancoAlo me too buddy, me too
Hey Franco, I usually do the opposite. I have a single bevel honesuki and I often use it to fillet small fish. I also 2 deba but they're roo big for small fish and that's when the honesuki comes in. I feel at ease using it on fish. You should give it a try. Salut.
Which single bevel honesuki do you have? I’ll definitely need to give that a try 🥰
@@KitchenKnifeGuy I have the Hatsukokoru. It's a rough diamond, but once it's polished it's 🔥🔥
@123jon777 oh yeah forgot about that one. Love the tip on that one.
Recently got a Tojiro 180mm hammered Deba. Really heavy but great for de-boning things that I had previously had to be super careful with when (mis)using a Gyuto!
I’m starting to find debas to be more versatile then I used to.
I gravitated from using a petty knife to a Honesuki for chicken mainly because I'm a lefty, it used to be a lot harder to find a left handed Deba and I've always felt kind of uncomfortable using right handed Japanese knives for whatever reason even though I can do most other things right handed.
so you are using a double bevel honesuki then?
@@KitchenKnifeGuy Surprised I didn't mention that, yes I have a double bevel. I only mentioned it because I noticed you are a lefty, the whole left handed Japanese knives thing doesn't come up often in videos. The good thing is it's a lot easier to find left handed Japanese knives now a days.
you're absolutely right. it IS much easier nowadays to find more left handed JPY knives. Likely because in general more people want JPY knives. But... I am right handed that being said @@nadtz
Could a single bevel honesuki or garasuki be the ultimate answer? Little best of both worlds action.
Bingo bingo bingo. I finally have a reason to get my dream honesuki. Single bevel Denka. Just so I can get the answer I’m seeking. Ever since I’ve finished this video I’m so pumped and looking forward to eventually getting this knife one day. And then you can bet there will be a HEAD2HEAD.
you should try a traditional honesuku with single bevel also. much more similar to the deba I'd imagine. I have a hybrid one that's made of very tough aebl steel with a chisel grind and tiny back bevel that is very nice to use. aebl which is sometimes just called "swedish steel" or stuff like that in Japan is so durable it's amazing. several times more than most steels used in such knives. it also sharpens more like a low alloy steel than a stainless steel but in terms of "edge retention" it's clearly beyond any of the low alloy stuff.
I would LOOOVE to see a pic of it Jeff! Also, I'm right with you. Especially after I had a little fun did this Head2Head, currently getting a single bevel honesuki made as I think it'll be the best of both worlds!
Great knife skills there Franki. That Deba looked silky smooth while you were parting that chicken. You seemed suprised with the results mate. Was that your first time you used that Deba on chicken parting?
I wounder how it would go on the Australian bush chicken🤔😁
Thanks Greg 🙂 it was my first time. People kept telling me for years I should try it but never got around to it. So I knew once I did it was best to capture it on video. Now I’m going to need to look this up, but are Australian bush chickens just a larger wild version of the tiny guys I was using ?
Thoughts on a Garasaki ?
Think it could work well given the geometry. Would likely prefer the length of the honesuki for chicken but garasaki if doing large birds like duck or turkey.
Does it make a difference that the Deba had a right sided bevel? Isn't that usually intended for right handed use?
You are correct about the bevel. But I am right handed and using it in my right hand.
Ah. As you are butchering the chicken it looks like you're using it in your left hand. :)
@@KitchenKnifeGuy
@@rstonelee1311 wooooooooooooow how has no one noticed that until now with a few thousand views? 🤣 You're totally right. I have NO idea what happened in my video processing for this to get inverted, but it has. WOW, crazy! Something for me to take note. Now it ALL MAKES SENSE!
I've had that Takeda NAS Honesuki on my wishlist for ages. How do you like it? I thought it might be odd having a thick Takeda
I freaking love it. I can send you more videos if ever you want or need. It’s a beast. The edge thickness gives you confidence in hand and edge resiliency when striking a bone along with the obtuse angle.
That sounds perfect, I might have to invest heheheh @@KitchenKnifeGuy
@protopigeon wish people were closer to me sometimes so I could have a showroom and one could come test knives I own.
That would be wicked yeah @@KitchenKnifeGuy
@@KitchenKnifeGuyYou can always ship knives around the world for people to test and said people pay for shipping and then send it back. Like KKF.
🙂
Merci mon chum