We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed May 14, 2014 8:23 pm
I have both the kono hh and the anryu. I like the look of the anryu but I prefer the kono hh because of the weight. FYI, I'm only a home cook.
Wed May 14, 2014 11:02 pm
mauichef wrote:Also what performance difference will I see between the HH and HD2?
Although nobody is certain what the proprietary HD2 steel is, it is finer grained than the (likely) 12C27 steel of the HH. This means that it should take a finer edge, take it easier, and hold it longer than HH. A lot depends on your sharpening skills. I would opt for the HD2 without a second thought.
Wed May 14, 2014 11:29 pm
The Anryu hammered is taller and heavier and feels substantial in hand, a stable and authoritative experience.
Fri May 16, 2014 11:05 am
I saw Steve mention the Gassan aogami blue #2 on another thread. Looked at it and love it. Don't worry about reactivity of aogami steel. I have the Kohetsu aogami 2 and it patinas abut doesn't rust. Not too reactive. It's easy to maintain. Against a SS cladding the patina edge looks great. Aogami/blue 2 takes a screaming edge.
Fri May 16, 2014 7:47 pm
The grinds on Konosuke knives are simply first rate. I too would suggest the HD2 over the HH for a home cook. They will seem smaller and quicker but without the heft of the Anryu. All three are great cutters.
Blue #2 will hold off against rust longer than some, but make no mistake, it's not semi-stainless. A B#2 knife will rust if you don't maintain then properly.
Mon May 19, 2014 2:27 am
A big mahalo to you all for your thoughtful suggestions.
I'm edging(!) towards the Kono HD2.
However before I do, any thoughts on the Sakai Takayuki Damascus Wa-Gyuto 240mm? http://www.chefknivestogo.com/satadagy240.html
The Richmond Damascus 240mm Gyuto (Maple) Yoshikane
or the TKC's.
Also does anyone have experience with putting a custom handle on the Kono?
Any last minute comments or other suggestions before I have a chat with the wife
Mon May 19, 2014 1:37 pm
All the knives you have listed there would be excellent for a home user.
The HD2 is definitely the best of the bunch. The TKC is probably the next best with the Richmond Damascus very, very close.
The Sakai Takayuki Damascus is made of a very good steel but gives up some performance for more flash but is still a good knife.
I had Tim Johnson(TAZ) put a custom handle on my Kono 300mm suji and it turned out great. My HD2 still has the Ho wood handle on it.
Mon Jun 02, 2014 10:06 pm
Kono HD2 ordered.
Happy birthday to me
Mahalo to you all for your invaluable assistance in this daunting task.
I will post a happy snap once my baby arrives.
Mon Jun 02, 2014 10:57 pm
You will love it, I promise!
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