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Fri Dec 07, 2012 12:30 am
for use as a slicer/ petty
konosuke hh 210 petty
konosuke white #2 210 petty
takeda sasanoha 210/ 180 ( if comes in closeout)
or any other suggestions.
... if stainless doesnt matter, white #2 > hh?
Fri Dec 07, 2012 7:26 am
That's really vague.
If you're asking which you should buy, they are pretty different knives in some major ways: cost & steel being the most prominent. Mark has a Takeda 210 petty on closeout http://www.chefknivestogo.com/ta21pe.html
- $250 for AOS! His sasanoha is going to be considerably taller then the Kono pettys you are comparing it to.
The Kono's you proffer are as you know carbon : stainless.
Whats the question?
Fri Dec 07, 2012 8:06 am
For me, I prefer my stainless 210mm over a carbon one as I use it a lot for fruits and other acidic foods. Not that carbon wouldn't work....but I just prefer the stainless.
Fri Dec 07, 2012 9:33 am
sorry about that, its pretty much kono hh or white #2 210 petty or if theres another 210 petty out there.
The takeda is just a sidenote that if it goes on close out Ill get that.
And the question: if stainless/stainful doesnt matter, if the white #2 holds a better edge than hh.
Fri Dec 07, 2012 9:53 am
Mark has a Takeda 210 petty on closeout http://www.chefknivestogo.com/ta21pe.html
- $250 for AOS!
Fri Dec 07, 2012 1:04 pm
Yes I got 8 of them from Shosui and still have 4 left. They're a good deal at about 20% off.
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