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Another 240mm Gyuto question...

Thu Dec 27, 2012 9:25 am

Hi Mark,

Yet another question from someone about a 240mm gyuto....

;- )

I've been switching over to Japanese knives over the past year or two, mostly from German and a couple of customs. I've got a Moritaka AS Nakiri that I bought from you, and love. Here's what I'm looking for:

- 240mm wa-gyuto

- Sabatier profile -- I use both push and rocking cuts, and I don't want a deep German-style belly

- stainless, semi-, or clad, with a strong preference for a higher performing steel than typical Swedish stainless or VG-10. Like everyone else, I want as close as I can get to AS performance in a less reactive steel

- I'm a lefty, but prefer a symmetrical grind

- roughly 2.25-2.75mm at spine -- I like thin, but don't need an ultra laser. I don't want it to be whippy, and I'd like for it be sturdy enough to handle hard squash

- convex grind -- strongly prefer a knife that has some convexing to the blade profile for release (another reason to prefer a knife that isn't super thin, I suppose)

It seems to me that I'm yet another candidate for a Konosuke HD. Sound about right? If you have any other suggestions, please let me know.

I was a little unclear on which of these is the latest version.

This one says HD2, which I believe is the latest iteration of the steel:


But this one specifically says it's the updated profile:


Is this ebony version the same blade profile?


thanks much,


Re: Another 240mm Gyuto question...

Thu Dec 27, 2012 9:29 am

Hi Michael,

Yes they're all the same shape when they're called Funayuki/gyuto. The HD2 is the "new" version steel. There is very little difference between that and the "old" HD but the steel is slightly different so we decided to change the name to HD2.

Re: Another 240mm Gyuto question...

Thu Dec 27, 2012 1:25 pm

Mark, thanks for the response, and for posting this.

If I understand you correctly, the ebony version currently listed is the older profile, but the newer steel. Any idea when the next batch will be in?

Any thoughts on relative convex-ness, or on any other knives worth considering?
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