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Konosuke questions.

Tue Oct 30, 2012 2:29 pm

Hey Mark,

I'm looking to get a 240mm Konosuke and am not sure which one I should purchase. Any suggestions? How does the sharpness compare between the HH and HD? Ease of sharpening?

Is White 2 better than both of the stainless blades. Way to many options on this knife. Thanks for any advice and I look forward to doing business with you soon.

hat makes this Konosuke different than the rest?

http://www.chefknivestogo.com/kohhstfugy24.html

Re: Konosuke questions.

Tue Oct 30, 2012 2:49 pm

Hi Jim,

The main difference is the HD has less Chromium and a little more Carbon. The result is it will show some patina if you don't keep it clean and dry. The upside is it holds an edge slightly better. The differences are minor between the two and they're both excellent lines.

The Funayuki/Gyuto is a blade style I asked Konosuke to do. They slightly flattened out the edge so there is more board contact and the knife is a little better for push cutting because of this. Not a big difference between it and the regular gyuto.

Re: Konosuke questions.

Tue Oct 30, 2012 3:10 pm

White #2 IMHO is better than either of the stanless steels in almost every category except that pesky stainless bit. :)

It will take a better edge, is easier to sharpen, and will retain it at least as well as either of the stainless steels.

Re: Konosuke questions.

Tue Oct 30, 2012 3:30 pm

Unfortunately I have a wife that insists on letting our knives drip dry. It's her only flaw. :)

Re: Konosuke questions.

Tue Oct 30, 2012 4:00 pm

Yikes!! I don't know what to be more scared of....a knife wife that let's carbon drip dry.....or that that is Sue's only flaw!! :)

Re: Konosuke questions.

Tue Oct 30, 2012 4:47 pm

I hate to sound sexist, but carbon knives are for men. 8-)
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