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Re: Kono 210

Fri Dec 21, 2012 9:05 am

MadRookie,

Thoughts on HD vs. Fuji?

Re: Kono 210

Fri Dec 21, 2012 12:01 pm

I had mixed feelings about this.... Mark will you email me when you get a 210 HD in? I gotta have that steel.

Re: Kono 210

Fri Dec 21, 2012 2:57 pm

CORP, DOC <> All Kono deliveries can be followed here ---> http://www.chefknivestogoforum.com/new-delivery-from-konosuke-t852.html. CKTG is on a 500 knife backorder w/Kono & things move slowly.

DOC <> Go the CKTG site, choose the listing you want, input yourself in the field below the price for a notification e-mail when the item is available.

Re: Kono 210

Sat Dec 22, 2012 7:00 am

Ok Guys:

IMHO....

The HD vs HH (I have both)...I have the HD in the HD2 Funayaki model - less belly & nice straight cutting edge.

HD slightly less stain resistant (not that it patinas heavily or stains, it is hardly noticeable) than the HH, but has better edge retention - both sharpen easily.

The comparison between HD & Fuji is a personal choice between likes & dislikes of carbon steel vs semi/stainless.

Caring for the carbon steel is no more difficult than caring for a stainless knife (I am working from the assumption that you peeps treat them correctly.....wipe down, wash & store dry etc...)

I have had some very good honyaki white steel & other carbon units - yes, they take an awesome edge & sharpen easily.....BUT my biggest gripe was the edge....my type of food prep always includes acidic items like onions, tomatoes etc - this is where I dislike carbon steel - the edge rapidly dulls after the first few cuts (while the HD in the same scenario will still be screaming sharp for many, many more cuts & prepping.....so I have moved on to using stainless/semi stainless.

If you want carbon, go Fuji...

If you want a lasting sharp cutter, go HD.

It's a personal choice which I believe most of us knife nuts get to make - once there, you move forward to what you prefer ultimately.

.....my 2c....

:)
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