We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Sep 01, 2013 5:21 pm
Hello, love your site but like large menus, it's hard to choose just one item. It all looks good.
I am looking to purchase a 240 mm, WA-Gyuto.
I am not a professional but do enjoy playing in the kitchen and I love sharp knives. I have been looking at the Konosuke brand but not sure which material to go with.
Could you help with this please. Choosing between Ginsan the HD line or maybe you have another recommendation.
Your input is appreciated. Keith
Sun Sep 01, 2013 5:23 pm
Yes I put this forum together just to help people like you that need suggestions and guidance.
Try the Konosuke HD. It's a great knife and will fit your needs well: http://www.chefknivestogo.com/kohdwa24.html
Sun Sep 01, 2013 9:40 pm
Being a home cook actually opens a lot more doors for you. Although we can flat out recommend Konosuke HD and know you are a getting an outstanding knife, you aren't limited in what you can use. Professional environments are more demanding and have different requirements whereas the home cook can play around as much as he or she likes. So, I say, check out some knives that interest you and weight some more options, you can have a lot more fun with this.
One question to start you off in the right direction, and you have to be honest here, is; How much effort are you willing to devote to caring for your knife. If you aren't prepared to wipe the knife down while using it then you may want to limit your selection to stainless steels, but if you are a little more on the enthusiast level and plan to care for the knife, then carbon steel can be on your menu as well. The HD's steel is semi-stain and is a joy to use and sharpen. You can't go wrong with it, but don't be afraid to check out some other knives that may interest you as well if you want something a little more aesthetically pleasing to you.
Mon Sep 02, 2013 8:11 am
mentions, the Kono HD is a stellar performer that is hard to go wrong with, but...1. Are you right handed?
2. What type of knife are you interested in (gyuto, nakiri etc..) = Gyuto
3. What size knife are you looking for? = 240mm
4. Do you prefer carbon or stainless steel?
5. Do you prefer a western handle or a Japanese handle? = Wa
6. How much did you want to spend?
7. Do you know how to sharpen?
You are referencing the hybrid handled G3 which is not a Wa as you requested. Wa-G3's will be available again in the future as CKTG has them on order, but they are not currently stocked. Side note: there is one currently available on eBay.
At that price point, the Kono is no slouch, but you would have to rip the keyboard out of my hand for me to not order the G3 Damascus Sakai Takayuki
in its stead w/o a moment's pause. If you decide you're interested in a laser like the HD but in a more stainless steel, the Suisin IH
is my hands down recommendation. You will have a lot of options if you consider carbon or stainless-clad carbon... like a Terayasu.
Mon Sep 02, 2013 2:05 pm
Thanks for the reply. Although it still leaves a question.
In a post from April 9, 2012 you stated that the Kono Ginsan was your "IT" knife.
Why the change of preference? Was the HD not available at the time?
Mon Sep 02, 2013 2:08 pm
I love them both.
That said, I try to recommend for you not for me. The HD laser is what I usually recommend for most people because it's light, thin and hard with excellent grinds. It's also less money and a little better value if money is part of the equation. Had to make a few guesses since you had not filled out the questionnaire for a recommendation at the top of this section that Melampus referenced. The Ginsan is not really a wa handled knife and some people love it and others don't. The safer recommendation is the HD for you if my primary goal is to get you something I know you will enjoy.
Mon Sep 02, 2013 4:04 pm
Mark, I hadn't seen the questionnaire when I replied to your post.
Also, I had seen the Kono WA Gyuto on Ebay but did'n't know if it was priced right, nor did I have any user opinions of that knife.
The G3 Sakai you reference does interest me greatly after watching the review video although i'm having a hard time pulling the trigger on a $500.00 knife.
As for the questionnaire;
I am right handed
Looking at the Gyuto style knife, I push/pull cut along with chop.
Looking for a knife that retains sharpness without being too brittle
250-350 would be ideal but like I said, the Sakai G3 Mark mentioned beckons me to submit (hard to hold back from that one) And the Kono g3 on Ebay interests me greatly as well. It does utilize the same steel although I don't know what treatments it has undergone compared to the Sakai nor do I know the quality of the grind.
I do some sharpening
This will be my first quality knife purchase.
Thank You for all of your assistance. Keith Bader
Mon Sep 02, 2013 4:15 pm
If you are OK with a carbon core clad in stainless, really look hard at the new Kohetsu lineup. I have a 210mm and it performs very well and holds an edge like crazy, too. The HT is spot on for Aogami Super and the grinds on this knife are excellent. It is on par or maybe even a hair better on sweet potatoes than my Tanaka Sekiso and Richmond AS Laser gyuto's and nakiri's....and it's a 210mm. Waiting for the 240's myself!
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