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Wed Mar 26, 2014 11:53 pm
Has anyone had both of these knives in their hands? I'm set on a 240mm Konosuke. They are the same grind, so that eliminates that variable. Ideally, I want the white #2 knife because, well, because. I like white #2. It's currently out of stock, though, and the HD2 is in stock.
What are the pros and cons of each steel? There is a slight price difference, so that's a consideration also.
I'll gladly pay the difference if HD2 is superior. I don't have huge concerns about edge retention, because I'm a home cook.
I guess what I'm saying is, for my application, is the HD2 worth the price difference, or do I wait on a white steel model to come back in stock?
Thu Mar 27, 2014 12:12 am
Well, I haven't used either but from the basics that I know about the steels, the HD2 should be a little more resilient in terms of staining, and the white #2 should get a little sharper.
One slight trade off for another.
They seem to be about the same weight and height...more or less. Because I have maintenance figured out, I'd probably go with the Shirogami knife.
I have a Fujiyama, which is different than both these knives.
Thu Mar 27, 2014 12:14 am
The HD2 is semi-stainless but acts almost like a stainless where the white #2 will patina. HD2 sharpens almost as easy as white steel and holds a slightly better edge. For a home cook the differences will be very subtle. For me the deciding factor would be if it being semi-stainless is worth the extra cost. I have Konos in both white and HD@ and love them both, I don't think you can go wrong in this situation.
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