Like this:

Yoshihiro 150mm Inox Stain-Resistant AUS-10 Sabaki/Honesuki Japanese Chef Knife, 5.75-Inch $124 ?

or this:

TUO Sashimi Sushi Knife 8.25" - Japanese Fish filleting Knife - High Carbon Stainless Steel - Slicing Carving Knife Right Handed Single-bevel - Meteor Series

$38 ?

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Honesuki is for deboning and chopping up chickens. The sashimi knife is for finely cutting fish that is already filleted. You want to try a Deba knife but traditional Gyutos or Bunka knives work too.

There is this knife too. I forget the name but I plan to buy it. It is 94 bucks online. Name starts with an M, can't find it right now.



I use these two:

https://www.amazon.com/gp/product/B007TDQVRM/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B0026L5MNQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1


One is for the house and the stainless steel one I take with me if I travel to the keys or something as I got it cheap and it does not rust fast like the high carbon steel one.


Edited: 08/17/2020 at 11:37 AM by HAPDigital

Found it

https://www.knifemerchant.com/product.asp?productID=7624



I never tried it but it looks really good. Make sure that if you buy high carbon steel type knives you wipe those and dry those often. They rust but they hold an edge llike nothing else. They also form a patina but this is not bad.

Edited: 08/17/2020 at 11:38 AM by HAPDigital