Review on 🔪 Shimomura Single-Bevel Blade Chef's Knife (DKT-S36 Deba Left Cut Blade 150mm) - Japanese-Made for Superior Performance by Veeravelu Tang

There are many different knife shapes on this list. I have a Kodeba 105mm that I bought for slaughtering poultry. It has the qualities needed for the job: it's short enough for easy maneuverability, the blade is thick enough that it's not hard to lean on some gristle to pierce it, and it starts sharp, stays sharp and can be easily sharpened. Cutting a bird into 4, 8, or 10 pieces is pretty easy with any decent chef's knife and a little practice. It gets more difficult when you want to roll the thighs and drumsticks. This knife will do it fast. One of my least favorite tasks in the kitchen is removing tendons from boneless turkey legs. This knife is light and strong enough to put in your non-dominant hand so you can snap the tendons with your dominant hand. The trade-off for the low price is that it's not rust resistant. If you can take care of your knives, that's no problem. You know if this is a deal breaker for you.