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 Post subject: Re: HD2 versus Aogami super steel
PostPosted: Tue Jun 10, 2014 11:35 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3974
Location: Kentucky
The Kono HD2 is my "it" knife. It is a great steel. I have used AS steel and it also has great characteristics but I can't see it ever replacing my HD2 regardless of the maker.



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 Post subject: Re: HD2 versus Aogami super steel
PostPosted: Wed Jun 11, 2014 12:54 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1627
Salem,

It is my understanding, and I am no authority, that shinogi is the visible line between where the blade sides are more or less parallel and where the taper toward the edge begins. For example, the Tanaka Sekiso is known for having a continuous convex grind from spine to edge so there is no shinogi line. On the other hand, single bevel knives have a pronounced shinogi which defines the upper limit of the blade road. Here is one place I have seen the term defined: http://zknives.com/knives/kitchen/misc/ ... erms.shtml.

Interestingly I did not notice a term for the line between the jigane (cladding) and hagane (core) steel. I am sure there is a name for this.

I think because all knives have some amount of grind work, and all forged knives have some amount of shaping done prior to heat treat, it would be impossible to discern the relative qualities of one artisan and another based on where his work "happens" on the blade since everyone is working on most of the blade at some point.

Unfortunately, having not handled a Moritaka I cannot speak to its qualities.

FWIW, since semantics are so fuzzy regarding knives I think it is important to be able to clarify what you are talking about when confusion arises. I have not heard the distinction between grind and geometry you are using before, but I understand exactly what you are talking about, so you are not causing me any consternation ;)


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 Post subject: Re: HD2 versus Aogami super steel
PostPosted: Wed Jun 11, 2014 1:50 am 

Joined: Sun Jul 29, 2012 1:36 pm
Posts: 266
Location: NY, NY; New Haven, CT
I stand corrected!! Thanks for this, Cedar. PM sent (don't want to hijack Pam's post!).



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Ownership experience: Konosuke, Masamoto, Tojiro, Wusthof, Henckels, etc.
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 Post subject: Re: HD2 versus Aogami super steel
PostPosted: Wed Jun 11, 2014 3:31 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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Shinogi, as best I understand it, only applies to true single bevel knives ala yanagi, deba, etc.



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 Post subject: Re: HD2 versus Aogami super steel
PostPosted: Wed Jun 11, 2014 4:30 pm 
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Joined: Sat Mar 22, 2014 2:38 pm
Posts: 206
Joe,

i think you know me better than i know myself! maintenance is exactly one of my biggest concerns. food release would be nice to have, but i'm not hung up about it. the maintenance thing is kind of funny, because welding is a serious hobby for me. and when we were putting in our new garage, the first thing i told the electrician was where i wanted a particular outlet to be installed, had to be 240V and 50 amps. must be a welder, he said. i said, yup. so, yeah, i tend to think of function and maintenance first, and the ability to be a relative easy sharpening knife is definitely a plus. i am kind of leaning toward the Moritaka now. aesthetics and looks don't concern me much with a knife. lol, i'm the type of person where it doesn't matter what color the living room is painted, i'll get used to it pretty quickly and won't even notice it in a couple weeks.

pat



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 Post subject: Re: HD2 versus Aogami super steel
PostPosted: Thu Jun 12, 2014 9:21 am 
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Joined: Sat Mar 22, 2014 2:38 pm
Posts: 206
Jeff B wrote:The Kono HD2 is my "it" knife. It is a great steel. I have used AS steel and it also has great characteristics but I can't see it ever replacing my HD2 regardless of the maker.


Jeff, i'm just curious. what is it about the Kono HD2 you like so much to make it your "it" knife?

pat



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 Post subject: Re: HD2 versus Aogami super steel
PostPosted: Thu Jun 12, 2014 6:10 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1627
I have been using my new (got it about a month ago) 240mm HD for about a week straight now. Still have not sharpened it though it does need it. A few initial observations.

The steel is not extraordinarily hard so it is actually fairly tough. I can see some glints in the reflections off the edge showing deformation but no chipping at all.

The Grind is amazing. Even very thin knives at the edge will often have shoulders where the grind and flats of the knife intersect. The result is wedging even with an extremely thin knife at the edge. The Konos have a subtle convexity with no shoulders and extraordinary thinness from spine to edge. As a result the knife does not even need to be very sharp to out perform other quality knives.

As I said I have not sharpened this knife yet, but one of the features adored by many users of the HD steel is the ease of sharpening and the keenness of edge it will take. I expect good things when I take the time to touch this one up.


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 Post subject: Re: HD2 versus Aogami super steel
PostPosted: Thu Jun 12, 2014 6:19 pm 
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Joined: Sat Mar 22, 2014 2:38 pm
Posts: 206
Cedar, thanks for that mini review. very informative, especially about the grind near the edge.

pat



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 Post subject: Re: HD2 versus Aogami super steel
PostPosted: Thu Jun 12, 2014 8:30 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1627
No prob :)


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 Post subject: Re: HD2 versus Aogami super steel
PostPosted: Fri Jun 13, 2014 12:46 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3974
Location: Kentucky
Well Pat, past what Cedar has explained, simply it takes something spectacular to be better than a Kono HD2 with a good edge.



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