Switch to full style
We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post a reply

Re: Knife recommendation

Fri Aug 16, 2013 10:08 pm

I have a Konosuke HD2 240mm Gyuto. It is a fantastic knife for vegetables, gets as sharp as a carbon and acts almost like a stainless as far as reactivity goes. The best of both worlds!

Re: Knife recommendation

Mon Aug 19, 2013 2:00 pm

Thanks for all the help!

One last question - I really like the Konosuke design, from a level of maintenace is there much difference between the HD2 and the HH.

Regards

Re: Knife recommendation

Mon Aug 19, 2013 3:02 pm

There's not that much difference. The HH knife is fully stainless. The HD may patina a little on you but that's about it.

Re: Knife recommendation

Mon Aug 19, 2013 3:07 pm

Cheers!
Post a reply