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Sat Jan 25, 2014 10:10 am
HD steel is ~8% chromium. Not enough to be stainless, but quite stain resistant.
Sun Jan 26, 2014 4:38 am
SMIDEY <> I have NEVER had my HD steel or second generation HD steel react with food... NEVER. Nor have I ever had any of my stainless-clad blades discolor food. The amount of reactive steel effectively exposed to food while using a san-mai, with a even a modicum of consciousness, is effectively moot.
At the risk of being redundant, the HH & HD are mono-steel. The SS is purported to be 19c27, but never confirmed. The HD is a proprietary High-Speed Tool steel that beautifully bridges the gap between stainless & carbon; the best of both worlds!
Sun Jan 26, 2014 8:40 pm
Thank you everyone for your input; I think I'm pretty well sold on the Konosuke HD2. It sounds like it is exactly what I'm looking for.
Sun Jan 26, 2014 9:39 pm
You will LOVE it.
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