It is currently Thu Jun 30, 2016 12:45 am

All times are UTC - 6 hours



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 2 [ 11 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: Knife Information
PostPosted: Wed Sep 18, 2013 5:27 pm 
User avatar

Joined: Wed Sep 18, 2013 5:21 pm
Posts: 1199
Location: Minneapolis, MN
Hello knife addicts,

I'm new to the world of knives and Japanese steel.

However, I've been a butcher for the last 14 years and having completed my first year at The Culinary Institute of America, I'm looking to replace my school's 8inch "german" steel chef's knife with a better workhorse knife.

I've held some 8 to 10inch Japanese knifes at the local store, but was directed to your website while looking up different metal types.

I find the longer knifes have a better balance / hand feel to me as the forearm on my cutting arm is fairly strong / above average.
I was wondering if I could get any information on the type of steel, and care for also any information or comparable knifes, I've spent my entire career with knifes, but my butcher shop we usually got cheap steel due to the amount of against the bone work we do and didn't want to bang up expensive pieces of steel.

Konosuke White #2 Fujiyama Gyuto 270mm

I own an edge pro apex sharpening system, and that Gyuto is in my budget and about the size that is comfortable for me.

Thank you in advance,

A butcher turned cook and hopefully chef.


Offline
 Profile  
 
 Post subject: Re: Knife Information
PostPosted: Wed Sep 18, 2013 5:38 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 1:18 pm
Posts: 10118
Location: Madison Wisconsin
The Konosuke is a great knife.

I think you should take a hard look at the Kohetsu 270 gyuto. Aogami super steel is excellent and this knife will take a great edge and hold it a long time. Nice and light too and very similar to the Konosuke at a lower price: http://www.chefknivestogo.com/koaosu27gy.html



_________________
Mark Richmond
Chefknivestogo
Chefknivestogo on Facebook
Chefknivestogo on Instagram
Chefknivestogo on Twitter
Chefknivestogo on Youtube
Offline
 Profile  
 
 Post subject: Re: Knife Information
PostPosted: Wed Sep 18, 2013 6:31 pm 
Forum Moderator
User avatar

Joined: Thu Apr 19, 2012 2:34 pm
Posts: 1855
I can certainly second Mark's comment; if you are in the market for a 270 and considering a Fujiyama as a workhorse, the Kohetsu is going to be thinner overall with less reactivity (stainless cladding) and a better core steel. The Fujiyama has better fit and finish overall and a different grind. As a workhorse, both of these knives are at the top of their game IMO. The Kohetsu is your Laser-type workhorse while the Fujiyama is a little more substantial.

Another knife to strongly consider; The Ultimatum HD 270 http://www.chefknivestogo.com/riul270gyhds.html

Semi-stainless steel, gets very sharp, very thin. It's up there with the best of them, it's a lot of blade but still very lightweight for its size.



_________________
Shaun Fernandez

With great sharpness comes great responsibility.
Offline
 Profile  
 
 Post subject: Re: Knife Information
PostPosted: Wed Sep 18, 2013 9:32 pm 

Joined: Sun Sep 08, 2013 7:24 pm
Posts: 9
@ Mark.

The Kohetsu 270mm you just linked to doesn't appear in the Richmond>Kohetsu lineup for some reason. It's also not listed under Hiromoto. In fact, I'm not sure how to find it on your website at all. If you aren't selling many, that may be why.


Offline
 Profile  
 
 Post subject: Re: Knife Information
PostPosted: Wed Sep 18, 2013 9:34 pm 

Joined: Sun Sep 08, 2013 7:24 pm
Posts: 9
Oh, ok, they can all be found under Aogami Super>Kohetsu.


Offline
 Profile  
 
 Post subject: Re: Knife Information
PostPosted: Wed Sep 18, 2013 9:47 pm 
User avatar

Joined: Wed Nov 21, 2012 10:17 pm
Posts: 7331
Location: Derby City, Kentucky
You can also find it under "Band Names" Kohetsu also.



_________________
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Offline
 Profile  
 
 Post subject: Re: Knife Information
PostPosted: Thu Sep 19, 2013 1:28 am 
Forum Moderator
User avatar

Joined: Wed May 16, 2012 10:42 am
Posts: 3915
Location: USA... mostly.
21K <> Just a little tidbit about the Ultimatum reco. I'm aware you want a large blade, but be aware the Ultimatum comes in around 285mm on the edge while the same profiled knife in the same steel by the original company comes in just under a cm shorter... mine is 276mm. Konosuke...

Both these knives are mono-steel construction w/o a cladding, and said steel is from the g-ds. HD gets nearly as sharp, as easily, as pleasurably w/arguably better edge retention. It does not have the ultimate edge potential of White #2, but you really have to be a fantastically superb sharpener to realize this.

FYI: do not "bang" any of this steel on bone...



_________________
Embracing the silence amid a life and land full of static...
Offline
 Profile  
 
 Post subject: Re: Knife Information
PostPosted: Thu Sep 19, 2013 4:42 am 
Forum Moderator
User avatar

Joined: Thu Apr 19, 2012 2:34 pm
Posts: 1855
Thanks Melampus, I actually woke up early this morning to post on this, because I remembered the size of the blade. It was a tad longer than advertised, but again as with all HD's they handle a little better for their size than the average bear. ;)



_________________
Shaun Fernandez

With great sharpness comes great responsibility.
Offline
 Profile  
 
 Post subject: Re: Knife Information
PostPosted: Thu Sep 19, 2013 9:35 am 
User avatar

Joined: Wed Nov 21, 2012 10:17 pm
Posts: 7331
Location: Derby City, Kentucky
An excellent semi-stainless Yo handle Gyuto but not as high cost, maybe a good place to start. http://www.chefknivestogo.com/ichimonjitkc.html



_________________
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Offline
 Profile  
 
 Post subject: Re: Knife Information
PostPosted: Thu Sep 19, 2013 2:22 pm 
Forum Moderator
User avatar

Joined: Mon Apr 23, 2012 1:36 pm
Posts: 3330
With a budget like yours....there are a lot of great, great knives.

The Kono you linked to is awesome. If you know what you're getting, no sense recommending against it.

However, as you've only made the first post and no others....perhaps letting us know what draws you to that knife would be helpful in providing additional recommendations.



_________________
Adam

Image
http://marrknives.com
http://facebook.com/marrknives
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 2 [ 11 posts ]  Go to page 1, 2  Next

All times are UTC - 6 hours


Who is online

Users browsing this forum: No registered users and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred