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Konosuke White Fujiyama 210mm or...

Tue Sep 18, 2012 5:44 am

I was looking at a couple of 210mm gyuto's and I wasn't sure what the difference was between them other than the prices, or the advantages and disadvantages to each. I'm looking for a professional knife around $160-$230 range that will allow me to get very accurate knife cuts, light and Japanese handle.

the ones i'm looking at is:

Konosuke White #2 Fujiyama 210mm
http://www.chefknivestogo.com/konosuke10.html

Richmond Laser 210mm (don't know the specs, weight etc...)
http://www.chefknivestogo.com/rila21.html

Sakai Takayuki Damascus Wa Gyuto 210mm
http://www.chefknivestogo.com/satadagy210.html

Konosuke HD 210mm Wa-Gyuto
http://www.chefknivestogo.com/kohd21wa.html

Re: Konosuke White Fujiyama 210mm or...

Tue Sep 18, 2012 10:20 am

White #2 is carbon and will patina; some chefs don't like that. Also, if you are cutting a lot of acidic foods, the edge won't last as long as a good stainless will generally. The laser, Kono HD (semi stainless) or HH (stainless) and Sakai are all good choices for what you are looking for!

Re: Konosuke White Fujiyama 210mm or...

Wed Sep 19, 2012 2:06 am

The Kono WS#2 is thicker and will stain/rust, thus needs more care. Advantage is that it gets sharper & sharpens easily. I really like the Kono Fuji line for its excellent fit & feel (prefer the Ebony handles - cheap upgrade worth $$). The Kono HD (or HH) are SS and are very thin (laser) extremely light and require less care, but a little more work to shapen & don't get quite as sharp. Both are really good knives and will slice foods really thin. Don't have but one Richmond (not the laser but thin), I like the Konosukes better but Richmond is alot of knife for the price. Sakai (have the 270mm Yang/slicer) seems to me to be the more expensive of the 4 for what your after. Konos have a Blue steel which is tougher (also not a laser - thicker blade) better if cutting meat/hitting bone. Also the SS knives keep that shiney blade look more whereas the carbons (Fujiyamas) get patina and turn a more grayish color, You can put mustard on the blade with bubblewrap and let sit for 15 to 20 minutes and wash off - this will give it a forced patina which will make it look like a damcascus-like blade and will last. All 4 are good knives, so You can't go wrong, Thick or Thin, none are heavy in Your hand, it is just what YOU PREFER and want. Check out the handle options if Your budget allows.Hopes that helps.

Re: Konosuke White Fujiyama 210mm or...

Wed Sep 19, 2012 5:44 am

Thanks for the comments guys, it's really appreciated.

I think I'm leaning towards the Kono HD but I was wondering what is the difference between HD, HH, and SS?...and which one would you recommend?

Re: Konosuke White Fujiyama 210mm or...

Wed Sep 19, 2012 6:07 am

Go Kono HD - I am not impressed with the edge retention of the HH......

:)

Re: Konosuke White Fujiyama 210mm or...

Wed Sep 19, 2012 7:30 am

Cool, just purchased the Konosuke HD 210mm Wa-Gyuto

I'll let you guys know how I like it.

Is there a sharpening stone that you guys would recommend?

Re: Konosuke White Fujiyama 210mm or...

Tue Sep 25, 2012 4:42 am

love this knife, really sharp out of box.

I was wondering if you can use steel for this knife, or what should i use to hone? Leather belt?

Re: Konosuke White Fujiyama 210mm or...

Tue Sep 25, 2012 2:34 pm

MichaelDPauly wrote:Cool, just purchased the Konosuke HD 210mm Wa-Gyuto

I'll let you guys know how I like it.

Is there a sharpening stone that you guys would recommend?


This 5pc set is all you need: http://www.chefknivestogo.com/3pcstoneset.html

If you want something a little less involved start with this combo stone:
http://www.chefknivestogo.com/imtwosi1kst.html
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