We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jun 26, 2012 5:11 am
Lookie here:http://www.knifeforums.com/forums/showp ... t/2479575/
Help please....and please include some clarification about this coming HD2 steel as well....????\\Thx.
Fri Jun 29, 2012 2:13 pm
Curious about this myself. I will say that I have two knives that are definitely taking on different patinas. the 210 Suij steel is clean and clear, I don't like Patina so I usually cape cod cloth it off when i sharpen. The 240 Kiri has spots on it that do not look like patina. Mark already replaced the knife but my new one still shows spots that cannot be rubbed out. I'm over it now but it would appear that the PM steel Kono uses very from batch to batch?
Wed Jul 11, 2012 12:38 pm
Im also interested about this.
It seemed like the hh's came out, they sold out and everyones hush hush about it
Wed Jul 11, 2012 1:09 pm
I purchased a Konosuke HH 150mm petty and love it. It came real sharp and after a little work on the stones it got scary sharp. It is also as light as a feather, really, it weights nothing. I enjoy the fact that it is stainless thus not having to worry so much about my wife leaving it on the counter wet after washing. From my experience, the HH series is great and I would recommend it to anyone. Hope that clears up the hush hush a little bit.
Wed Jul 11, 2012 1:46 pm
Same performance and fully stainless is what I've found too. I'm glad I was able to convince them to harden these more because it's made a big improvement in the performance of the knives and there is really no down side to choosing the HH over the HD now. I just wish they could ship them faster to me.
Wed Jul 18, 2012 8:37 pm
I appreciate the input.
The hh 210 gyuto.. is the shape just as it is in the pic? Or is there a difference in shape from before the hardness upgrade?
Thu Jul 19, 2012 12:41 am
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.