We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu Aug 23, 2012 7:37 am
I'm planning on joining the forums, but wanted to shoot over a couple quick questions before I get off work tonight. My gf wants to go to the a kitchen shop and I think I'll get to see some Misonos, MACs and shuns there in person.
I don't quite understand -- how does the stainless steel of the Konosuke HH compare with the aogami blue steel on toughness and hardness? Are these all more likely to chip than Shun's VG10?
Is the stainless steel on the Konosuke HH similar to that of the Misono UX10? How do these two compare overall?
I love my Henckels, but I just want something flatter to chop with. I also want something that looks cool -- hence the Kiritsukes.
Thanks for your help!
Thu Aug 23, 2012 11:25 am
All of these knives are made from hard steel, significantly harder than your Henckels, and that will be such a difference between what you are used to that, regarding steel, they will all be fine choices.
Do not obsess about the steel. The important thing is the geometry of the blade overall, that is what makes it a cutting tool. Analyzing which knife to buy based on steel alone is like picking a potato soup based on the breed of cow that the milk came from.
The Konosuke has the best geometry of the ones you mentioned.
Thu Aug 23, 2012 11:58 am
The Misonos are good knives but a bit over priced now in my opinion. They use what they call "swedish steel" but they don't disclose what exactly it is. They sharpen up really well but they have very little convexing so they're a little sticky. They could be a little harder too in my opinion. All in all a good knife.
I prefer the Konosukes more because they are more unique, have nice fit and finish and very nice grinds. I had them harden their stainless steel to 61 HRC so they perform really well at this higher hardness compared to their original heat treat. The kiri/gyuto is fun to use so I think you would enjoy it.
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