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Thu Aug 29, 2013 1:45 pm
I'm in the market for a 300 mm Sujihiki, and I'm wondering if you could make a recommendation between the Konosuke HD and the Takeda. I know you have the Takeda listed under yanagiba, but as I understand it they're 50/50. I work in a professional kitchen, so I need something that can take a bit of a beating on the line. I have experience with carbon steel, so I know what they entail (I have a Konosuke Fujiyama white #2 gyuto, so I also know Konosuke's are awesome). I suppose what I really should say is I have a particular attraction to Takeda knives, but I understand the AS steel can be a bit brittle (I've experience that a bit with a Moritaka petty I have), so I'm wondering if it can stand up to dealing with bones to a slight extent.
These are the two I think I've narrowed my search down to, but if you have any other recommendations I would love to hear them. Thank you very much for your time!
Thu Aug 29, 2013 2:35 pm
I like the Konosuke suji over the Takeda. Takeda's gyutos are great but I prefer the Kono for a slicer.
Thu Aug 29, 2013 6:11 pm
I have a 300mm Kono white#2 suji and the only knife I'd consider giving it up for would be the HD.
Fri Aug 30, 2013 2:16 pm
Takeda is not a knife I would consider capable of taking a beating.
I'd get the HD for that requirement alone.....plus it's a great knife.
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