This my first post, but I have certainly read from this site many times before. So here is my situation. Everyone has his/her all-purpose knife. Some use a French chef's knife, other use a Japanese Santoku bocho. I use a Chinese chef's cleaver (Dexter-Russell) and like it very much. In addition, I have a very crappy knife set. Every knives from that set can be bended. I can easily bend the French chef's knife and even the cleaver a bit. Imagine that, a semi-flexible cleaver. I am ready to purge the set.
As you know, a Chinese chef's cleaver is great for many things, but not good for delicate jobs. I am hoping to get a boning knife to compensate the Chinese chef's cleaver.
My first question is:
Do you think I am correct to consider the a boning knife or should I consider a flexible fillet knife or maybe even an yanagiba?
I went to Williams-Sonoma to test-hold the a Wusthof Classic boning knife and a slightly smaller Shun Classic utility knife, as there was not a Shun boning knife. I knew Wusthof is heavier, but I didn't expect the difference. The Wusthof boning knife is quiet heavy in comparison, especially at the handle. The Shun knife is lighter and has a sharper edge and a thinner blade. Although I didn't get to test the Shun boning knife, I am quiet certain it will also be lighter than Wusthof's.
So my second question is:
Am I correct to think the Shun boning knife is better due to its sharper edge, thinner blade and lighter weight. Unlike a cleaver which uses momentum, I fail to see the advantage of a heavier boning knife. The only advantage I can see for Wusthof is that it can be sharpen easier and may be it is stronger (stronger but not harder). I don't even know if it is really stronger.
One last question. I heard many people say Victorinox boning knife is very good, even it may look cheap and sells cheap ($20). Any thought on Victorinox? Free feel to suggest other brands.
I like a good knife, but I am not in a competition to spend the most.
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