We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Oct 09, 2012 2:24 pm
I'm looking to acquire a new knife. I am currently using a konosuke HD 240 which I absolutely love. While the konosuke is a prep monster, I need something a bit smaller for use on the line during service. Id like something that can take care of a variety of tasks, so I'm not having to reach for different blades throughout a shift. Space is at a premium and I need something in between the HD and my parer. My question is if i should go with a petty, 150? a shorter gyuto, 180?, santoku? I want something stainless or semi stainless. I was lookin at the misono ux10 series, also considering the blazen Sg-2, suisin inox. Suggestions?
Tue Oct 09, 2012 2:34 pm
how big is your parer currently? do you need knuckle clearance for use on a cutting board?
Tue Oct 09, 2012 2:35 pm
One of my all time favorites:http://www.chefknivestogo.com/suisinpetty.html
I swear I use that thing more than any other knife.
Cheaper...but out of stock:http://www.chefknivestogo.com/konosuke11.html
Tue Oct 09, 2012 3:01 pm
My parer is 3 1/2 inch global, and yea, Id like something with knuckle clearance. Mostly need something that can slice duck/ chicken breast, dice tuna for tartar, score fish skin and occasional vegetable work.
Adam, that inox is definitely now on my radar.
Tue Oct 09, 2012 4:43 pm
We just got the Konosuke HD version back in stock after about 6 months. http://www.chefknivestogo.com/kohdwa21.html
Tue Oct 23, 2012 7:14 pm
I ended up ordering the Inox honyaki 180 mm.... Couldnt be happier! It's perfect on the line during service. Easy to keep out of the way during plating, and it glides trough anything it touches. "light" doesnt even do this thing justice. Thanks mark.
Tue Oct 23, 2012 7:25 pm
Glad you like it....great, great knife.
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