We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jun 25, 2013 8:25 pm
Hi Mark, I'm thinking on getting a kono sujihiki. I don't need it to be semi-stainless so here is my question: what's the difference between the hd2 and the white #2 suji? Just the steel or are they differently ground? Thanks.
Tue Jun 25, 2013 8:26 pm
Just the steel is different. The same blacksmith and grinder do these knives so they're pretty much identical other than the steel.
Sat Jul 06, 2013 2:40 pm
What steel holds the edge longer? I've read #2 can get sharper, is that correct?
Sat Jul 06, 2013 3:57 pm
White #2 can take a finer edge, but the HD may hold it longer. The HD may be better with a toothier edge, which is what you would normally want with a Suji anyway. I got a White #2 Kono 300mm Suji because I like the patina it takes
Mon Jul 08, 2013 1:10 pm
HD probably holds a slightly longer edge given they start with the same edge. The difference in sharpness ability probably lies more in your skill than anything else. If you've got a lot of sharpening skill, and a fine enough stone, white #2 will get sharper. However, not by a black and white margin.
Mon Jul 08, 2013 4:38 pm
HD has all the advantages of high-end stainless steels (to a slightly lesser degree), but without any of the drawbacks; and has all the advantages of high-end carbon steels (to a slightly lesser degree), but without any of the drawbacks. [Stop me when you sense a theme.]
HD really is "best of both worlds." Other than price Kono in HD there's no compelling reason to buy White #2; at least not one related to performance.
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