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Tue Sep 18, 2012 2:40 am
Mark! Please help me
1.better edge retention for my very busy jobs
2.210mm & 240mm choice (I like 210mm than 240mm)
3.do not very careful to take care
5.I like japan handle
6.my job is sushi chef
7.thank you Mark again...
Tue Sep 18, 2012 4:15 am
Better edge retention than what?
Excellent edge retention will cost you in terms of ease of sharpening. So you cannot have ultimate edge retention AND great ease of sharpening at the same time.
Tue Sep 18, 2012 4:47 am
I been looking around also. I'm down to misono ux10, takeda, moritaka or save some more money and get suisin. I don't like konosuke because i think is to light. What you guys think? Is suisin just overprice?
Tue Sep 18, 2012 11:37 am
Suisin is just as light, if not lighter, than Konosuke, so you won't want to get that.
You want ease of sharpening AND edge retention? Aogami Super should do the trick. 210 Takeda would probably be your best bet
Wed Sep 19, 2012 12:20 am
The Kono HD line knives are light, but the Kono Fujiyama line is thicker/heavier. Konos have excellent fit & finish. Hiromoto knives are thicker also (mainly clad). Think first about whither You want a SS (more carefree) knife or a carbon steel (White/Blue steel - more corrosive). I like the carbons, get scary sharp but do stain,and get patina (even rust if Your careless). Carbons seem to need more attention/love than SS. You can get carbons clad with SS also. If only getting 1 knife go 240mm (over 210mm) more versatile. Konosukes also have ebony handles (low cost upgrade) which are better in regards to looks and comfort. Find what You love, love what You find! Lastly, Mark can answer any question/concerns You have; He helps with info and tries to help You find what You want, not just try to sell You what He has, He really is an honest and upfront guy.
Wed Sep 19, 2012 3:01 am
I don't like Takeda Knives, that black is look like crude difficult to clean!
I wnat to keep the edge sharp, I said easy sharpen is don't like silver 3 difficult sharpen.
Wed Sep 19, 2012 3:41 pm
Hiromoto, clad in stainless, Aogami Super core. Problem solved. http://www.chefknivestogo.com/higykn24.html
Wed Sep 19, 2012 4:05 pm
What about the Kikuichi TKC? Dunno how light/thin they are. The Hiro AS are pretty sweet, but both are Western handles.
Kanehiro AS clad in SS maybe??
AEB-L is a sweet stainless steel that sharpens easily and holds an edge well.
Wed Sep 19, 2012 7:55 pm
DOH, I didn't see the handling criteria. Yeah, the Kanehiro... without a doubt, one awesome knife.
Thu Sep 20, 2012 1:16 am
So you want a 240mm Wa-Gyuto, laser(very thin throughout), clean finish, excellent edge holding, and relative ease of sharpening compared to silver 3. I know a knife that would be PERFECT for this, but not only is it not for sale on CKTG, it's $1,400.
The closest I can think of would be this one:http://www.chefknivestogo.com/kofubl2gy24.html
Or this one:http://www.chefknivestogo.com/ka24wa.html
The Konosuke is thinner, but the Kanehiro is stainless-clad, which can help to keep the sushi bar looking clean and shiny.
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