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 Post subject: Konosuke Kiri Gyuto Vs others on the site.
PostPosted: Wed Aug 22, 2012 6:06 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7684
Location: Madison Wisconsin
Hello Mark,
Could you please tell me when you think you might have the Moritaka Kiritsuke back in stock? Also, do you know what kind of care steps I would need to take to prevent it from rusting? I am quite new to the knife world, with a recent Henckels purchase.

Do you have any recommendations for knives similar to the Moritaka Kiritsuke?

Thanks,
Chris



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 Post subject: Re: Konosuke Kiri Gyuto Vs others on the site.
PostPosted: Wed Aug 22, 2012 6:07 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi Chris,

We should have a few more in the next week or two. They're backed up on my orders so it takes about 2 months to get stuff after I order. This current order was placed about 6 weeks ago.

All you need to do is wipe it dry after use. That's it.

On the low end we have this popular kiritsuke/gyuto: http://www.chefknivestogo.com/toitkkigy24.html

On the high end we have this stainless one: http://www.chefknivestogo.com/kohhstki24.html

Or this one: http://www.chefknivestogo.com/taki24.html

Kind Regards,
Mark Richmond
www.chefKnivesToGo.com



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 Post subject: Re: Konosuke Kiri Gyuto Vs others on the site.
PostPosted: Wed Aug 22, 2012 6:08 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Thank you for your suggestions. Could you please compare the following three knives?

Moritaka Kiritsuke
Konosuke HH Kiritsuke
Takeda Kiritsuke

I am leaning towards the Konosuke for the 50/50 bevel, and the stainless properties, although I do like the dark look of the other two.

Thanks,
Chris



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 Post subject: Re: Konosuke Kiri Gyuto Vs others on the site.
PostPosted: Wed Aug 22, 2012 6:11 pm 
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The Moritaka has aogami super which is good steel but reactive.

Takeda'a Kiritsuke is similar to the Moritaka but thinner and a little nicer grinds. Same steel and handle are used.

The Konosuke has really nice fit and finish, uses fully stainless steel of good hardness and quality. It would be my choice out of the 3 since I prefer good stainless.

All three have 50/50 edge and octagonal handles so they will all work for you even if you're left handed. They're all easy to sharpen in my opinion.



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 Post subject: Re: Konosuke Kiri Gyuto Vs others on the site.
PostPosted: Wed Aug 22, 2012 6:58 pm 
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Joined: Tue Apr 24, 2012 7:32 pm
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Chris, Is there some reason you want a Kiritsuke? I actually have that takeda only smaller and the Konosuke HD 240. even though Mark's list it as a gyuto, its really more of a slicer not a push cutting knife. If you use the HD Kiri in the same way as a Gyuto/chefs knife, you will damage the tip very quicly. Ask me how I know ;)


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 Post subject: Re: Konosuke Kiri Gyuto Vs others on the site.
PostPosted: Wed Aug 22, 2012 8:06 pm 
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HI Dennis,

What is that picture you have on your avatar? Is that food? :)



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 Post subject: Re: Konosuke Kiri Gyuto Vs others on the site.
PostPosted: Fri Aug 31, 2012 2:11 pm 
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Joined: Tue Apr 24, 2012 7:32 pm
Posts: 101
Yea its a Pancetta I made. Used my 240 HD Kiritusuke to slice it too. One long draw of the knife.

Here is what it looked like sliced

Image


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