We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jul 17, 2012 5:10 am
does anybody have experience with these gyutos yet? is the steel comparable to aeb-l/sweddish stainless? i havent been able to find much info on these knives yet, are they the same size a konosuke fujiyamas?
Tue Jul 17, 2012 5:23 pm
I don't have experience with the Konosuki, but I do know that the steel is quite different from AEB-L. G-3 steel is a much harder steel that will hold a longer edge, but can also be more prone to chipping, depending on how the steel is heat treated, how the knife is sharpened, and how the knife is used. G-3 is harder to sharpen, but the edge will last longer. Also, G-3 is better at resisting stains than AEB-L. Given the outstanding fit and finish of Konosuke knives, at the price, the Konosuke G-3 gyutos would seem to be a bargain. I don't think you could go wrong in acquiring one.
Wed Jul 18, 2012 1:21 am
is it any harder to sharpen than 19c27?
Wed Jul 18, 2012 4:25 am
It is harder to sharpen than 19c27. G-3 is hardened to HRC 65 to 69. Thus, the better edge retention as well. I find that the Shapton Glass stones work well with these harder steels.
Wed Jul 18, 2012 1:29 pm
I can't find any info on G-3 being 65-69. I'm sure my Tad isn't anywhere close to that. Could that be a typo? I love the geometry of my Tad, but the AEB-L wins hands down as far as sharp.................
Just my $.02.................
Wed Jul 18, 2012 5:53 pm
Mine is HRC 65, although I guess many kitchen knives are now, in fact, more like HRC 62, which is still pretty hard. As I understand it, there has been too much chipping at higher hardness with G-3. Did I mention that I do love G-3? I have a knife with san mai construction with G-3 core. It's an exciting time with the new stainless steels that are becoming available.
Wed Jul 18, 2012 8:35 pm
yeah well at $329 its priced to compete with other hitachi steels and aeb-l. i think mark has it listed with a hrc 62.
Wed Jul 18, 2012 8:45 pm
If you want the best stainless steel available for less money in a high qaulity gyuto, you might consider waiting a week or so for the Richmond Ultimatum in M390 steel. I have two knives in M390 that I have used heavily for over a year, and M390 is the best thing since unsliced bread. Far better than G-3.
Wed Jul 18, 2012 10:12 pm
well i already have a ks, not sure i want a second knife with a similiar profile. thanks though.
ill probably just check out one of those konosuke fujiyama blue steels. thanks.
Thu Jul 19, 2012 12:43 am
Make sure you let us know how you like the Konksuke Blue Steel. I'm really curious.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.