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Re: New Japanese knife for a culinary student.

Sat Dec 08, 2012 11:18 pm

Thank you so much for the info and knife options.

Here is the bottom-line "sort of"...lol...

I want a Japanese knife with a Japanese handle (octagonal)...that I know (I went into a local store, felt and held many and questioned the owner)...unfortunately they only had Takeda's in stock of the ones I had been considering.

I used my chef's japanese Kono HD - loved it.

I did about 2 weeks of research online reading and viewing everything I could about the knives and EVERYTHING (at least 99%) kept pointing or leading to the Kono HD.

I definitely want a semi-stainless knife (at min) and that is why I haven't pulled the trigger on a Moritaka or Takeda...

I was thinking hardness about 61-63 range.

I am reading all I can about the knives and sharpening and just ordered an Edge Pro Apex 4.

I was 99% set on a Kono HD and now it seems like they will be out of stock for who knows how long everywhere and anywhere...


So that is where I am at...wait OR try something else.

Re: New Japanese knife for a culinary student.

Sun Dec 09, 2012 4:26 am

CORP <> Anything worth having is worth waiting for, but as the Funayuki & Gyuto are both in stock ready to be shipped to you... no waiting is necessary.
http://www.chefknivestogo.com/kohdkigy24we.html
http://www.chefknivestogo.com/kohd240gynew.html

Re: New Japanese knife for a culinary student.

Sun Dec 09, 2012 10:44 am

Only thing is I am looking for the 270mm with ebony handle.

Re: New Japanese knife for a culinary student.

Sun Dec 09, 2012 12:12 pm

CORP <> That is obviously preference. I will say even though 240mm = 9.5", actual Konosuke length is 9" which is = to your Cordon Bleu. Moving into the same sized Kono will be a quantum leap in knife performance. The ebony handled 240 Gyuto is in stock & ready to ship to your door. 8-) I will add that you should know ahead the ebony handles are heavier then the standard & they just feel different. If you liked your Chef's HD & it was a standard Ho, be aware the ebony will feel different. I dislike them & in fact just traded away one of my Konos due to such.

If you have to have a 270 & you have to have a HD, you have to wait. :mrgreen:

If you have to have a 270 now & you are willing to go stainless, the illustrious Suisin Inox Honyaki is in stock. I have spent many hours on the board w/this knife & there is a je ne sai quoi about that line that just feels as willing, wanting & able as an old French carbon. They are truly superb cutlery, and one of the few knives as light as the Kono. The Richmond Laser is available & brings the awesome AEB-L steel to the table although I've yet to use one to feel the forge. You can also search around for a Tadatsuna which are very similar to the Kono & Suisin.

One last idea that comes to mind & maybe not even possible is the $940 http://www.chefknivestogo.com/nu27wa.html. Their Black steel IS reactive, but from what I've heard not nearly as reactive as Whites or even Blues. Sort of like in between a full reactive & a semi-stainless. PM Ken Schwartz or Rob Babcock with questions. Edge retention is reportedly insane... on par w/M390, and the profile for sale is really flat so factor that, as well.

Image...

Re: New Japanese knife for a culinary student.

Wed Dec 12, 2012 2:15 pm

Decided on a Moritaka KS 250mm.

Very excited and can't wait!

Thanks for all the help everyone!

Re: New Japanese knife for a culinary student.

Wed Dec 12, 2012 3:15 pm

CORP <> I definitely didn't see that coming after reading your entry, "I definitely want a semi-stainless knife (at min) and that is why I haven't pulled the trigger on a Moritaka or Taeda..."

But congratulations nonetheless! :mrgreen:

Re: New Japanese knife for a culinary student.

Wed Dec 12, 2012 3:24 pm

Ya decided it will be fun to play with Patinas...and about time I grew up and treated my "babies" properly!
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