We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Oct 09, 2013 6:48 pm
thanks for the confirmation on the grind. Great looking knife, thanks for the enlarged photos! I think that the texture of the clading is good looking and unusual - I think it may be called pearskin finish? I was very impressed with the video of it in use -when have I not been? This is a very serious contender!
Thu Oct 10, 2013 8:22 pm
I'm trying to decide between the Konosuke HD2 wa and the masakage yuki gyuto. Thanks to SteveG I know that the Masakage is a 50/50 grind. does anybody know the grind on the Konosuke? Since I'm lefty I'd like to avoid something very asymmetric.
Thu Oct 10, 2013 9:13 pm
Konesuke is fine for a lefty. I'm a lefty and have a Kono HD2. Both knives are great! It depends on if you want a no-nonsense, very light laser or more of a middle weight performer with a bit more hand crafted style. I sometimes really like the extra weight on the Yuki. It helps the cutting performance a bit. The Yuki is not heavy - it's just not as light as the Kono. Tough call.
Thu Oct 10, 2013 9:45 pm
Thanks very much. I'm going to sleep on it but it sounds like it's hard to go wrong whichever way I go. I'm leaning towards the Yuki; I think the it's a great looking knife and it would probably feel pretty light compared to the full tang carbons I normally use. Thanks for your insights.
Fri Oct 11, 2013 12:50 am
I like handcrafted knives as well. I pointed out both the Kono and the Yuki, but I'd go for the Yuki myself. A knife for me is much more special when a blacksmith put his soul and hard hours of work into it.
Fri Oct 11, 2013 6:46 am
Curt - Go for Yuki - you'll love it! I've been using it a lot this week. It's a great knife and it's just a pleasure to use.
Fri Oct 11, 2013 8:55 pm
Steve- I ordered the Yuki this afternoon. Can't wait! My thanks to everyone for their input, which made it possible for me to make a better informed decision. This most probably won't be the last time I ask for this kind of help. Thanks again.
Sat Oct 12, 2013 1:07 pm
Awesome! Just gave my Yuki a tune up today - stropped on a dry Rika 5K stone. Silly sharp
. Prepped a bunch of veggies for freezing and vacuum packaging. Made chicken salad. What a fun knife!
Granted, I rotate between a number of Gyutos, but I've had the Yuki since Feb/March and haven't needed to do a full sharpening yet.
Sun Oct 13, 2013 9:16 pm
I'm really looking forward to it. I expect it to be the sharpest knife I own. I'm curious whether I can get any of my old carbon Sabs as sharp. Should be fun.
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