We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Jun 07, 2013 10:43 am
I'm looking into 210mm petty knives for line work. Just a couple questions about konosuke.
The Konosuke Fujiyama White #2 210mm Petty - is it single or double bevel?
The Konosuke HD2 210mm Wa-Petty, and the Ebony handle version, the $70 difference is just in the handle? And does the HD2 steel react like a carbon blade, or more like a stainless?
At the end of the day, which of the above would you recommend for professional (but cared for) use?
Thanks for your time.
Fri Jun 07, 2013 10:45 am
The Fujiyama is double bevel.
The HD is the same knife with a different handle for the ebony version. It's is more like a stainless knife than a carbon knife. There is a little over 5% chromium in it which helps reduce the re-activity quite a bit.
For most I would recommend the HD just because it's less reactive but both are sweet knives.
Fri Jun 07, 2013 11:08 am
Fujiyama is a hard to beat knife line. But, it's carbon and requires a little extra thought/care.
The HD2 steel is a great steel and that knife should be ever so slightly thinner overall than the Fujiyama which is clad.
Mon Jun 10, 2013 12:52 pm
I'm considering one of these myself. What is the height of the blade at the heel?
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.