We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Nov 25, 2013 4:14 pm
I am interested in a 240mm Japanese Gyuto and have been browsing your website. Up until this point I have only used German knives and have both a Henckel and a Wusthof
Chef knife that I currently use. I would like to get a lighter, thinner Japanese Gyuto and was very impressed with the reviews of the Konosuke HD2 on both your website and several forums. For background info I am a home cook. I have a few questions:
This being my first Japanese knife I am a bit concerned with the idea of corrosion of the blade. I have no problem with cleaning/wiping it after each use but live right on the Gulf of Mexico in a very saltwater filled atmosphere. Should I just get the HH stainless version?
I know I will need a new sharpening setup and would like to know if the Edge Pro combo that you all sell would be compatible with this knife?
Furthermore, if there is another wa-gyuto that you would recommend over this knife in the same price range for a neophyte to Japanese knives let me know!
Mon Nov 25, 2013 4:18 pm
Yes the edge pro works great on most knives including the konosukes.
If you're concerned about patina I would recommend you get the HH instead of the HD. The difference in performance is almost nil and the HH are fully stainless. http://www.chefknivestogo.com/ko24wa.html
It's a great knife and I think you'll really enjoy using it. It's quite a shock to pick it up after using German stuff since it's so much lighter and the difference in cutting is pronounced. You'll be impressed I'm sure.
Mon Nov 25, 2013 4:22 pm
Given the humidity in South LA., TX., AL. and FL. you might be better off with a stainless steel, but with constant use, cleaning, and drying it probably wouldn't be a huge issue. It might be a bigger issue if you were to put it away for any length of time without some kind of oil or wax on the blade.
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