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 Post subject: 210 petty
PostPosted: Fri Dec 07, 2012 6:30 am 

Joined: Mon Jun 18, 2012 7:31 pm
Posts: 87
for use as a slicer/ petty
konosuke hh 210 petty
konosuke white #2 210 petty
takeda sasanoha 210/ 180 ( if comes in closeout)
or any other suggestions.
... if stainless doesnt matter, white #2 > hh?


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 Post subject: Re: 210 petty
PostPosted: Fri Dec 07, 2012 1:26 pm 
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Joined: Wed May 16, 2012 4:42 pm
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Location: USA... mostly.
JP <> That's really vague.

If you're asking which you should buy, they are pretty different knives in some major ways: cost & steel being the most prominent. Mark has a Takeda 210 petty on closeout http://www.chefknivestogo.com/ta21pe.html - $250 for AOS! His sasanoha is going to be considerably taller then the Kono pettys you are comparing it to.

The Kono's you proffer are as you know carbon : stainless.

Whats the question?



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 Post subject: Re: 210 petty
PostPosted: Fri Dec 07, 2012 2:06 pm 
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For me, I prefer my stainless 210mm over a carbon one as I use it a lot for fruits and other acidic foods. Not that carbon wouldn't work....but I just prefer the stainless.



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 Post subject: Re: 210 petty
PostPosted: Fri Dec 07, 2012 3:33 pm 

Joined: Mon Jun 18, 2012 7:31 pm
Posts: 87
sorry about that, its pretty much kono hh or white #2 210 petty or if theres another 210 petty out there.
The takeda is just a sidenote that if it goes on close out Ill get that.

And the question: if stainless/stainful doesnt matter, if the white #2 holds a better edge than hh.


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 Post subject: Re: 210 petty
PostPosted: Fri Dec 07, 2012 3:53 pm 
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JP <> Mark has a Takeda 210 petty on closeout http://www.chefknivestogo.com/ta21pe.html - $250 for AOS!



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 Post subject: Re: 210 petty
PostPosted: Fri Dec 07, 2012 7:04 pm 
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Location: Madison Wisconsin
Yes I got 8 of them from Shosui and still have 4 left. They're a good deal at about 20% off.



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