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 Post subject: Boning knife recommendations
PostPosted: Tue Mar 19, 2013 6:18 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7661
Location: Madison Wisconsin
Dear Mark!
I am from Hungary, Péter Szalay.
Much has been looking at your page for at least 6 months. I can not decide what to order knives at you. I want a super-sharp 21 or 24-inch gyuto to be a good boning knife. I'm having a publishing company I am the owner and director of the home brewing hobby. I was never satisfied with the German knives, and so I thought to buy a couple of good Japanese knife.
I like the super aogami 240 Hiromoto Gyuto by the VEB-side over 164.95 USD you sell. A lot of customers have written great praise.
Besides, I like the Konosuke HD 240mm Wa-Gyuto Ho-I had 268 USD offer.
In addition, please give me advice on what to buy should be sharpening tools to sharpen the blades as they find out the Konosuke HD 240mm Wa-Gyuto Ho youtube microfilm.
In addition, I want to buy a really nice Damascus knife is proud to present to you my friends, of course, not only be beautiful but it is also good. It is 400 USD.
Please give me advice.
This letter was translated with Google translator, if you find you can not read a Hungarian man in the United States. Mailed Hungarian.
Regards Pete



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 Post subject: Re: Boning knife recommendations
PostPosted: Tue Mar 19, 2013 6:25 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7661
Location: Madison Wisconsin
I like the hiromoto and I own one of them but I would recommend you get the Konosuke. It's a great knife:
http://www.chefknivestogo.com/kohdwa24.html

This is a good damascus knife that you might be interested http://www.chefknivestogo.com/tska24gy.html



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 Post subject: Re: Boning knife recommendations
PostPosted: Tue Mar 19, 2013 6:29 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2821
Between the Hiromoto AS and the Konosuke, the Konsuke is a better all around knife. I really like the AS in the Hiromoto, but the Konosuke will be better in almost every other way. Geometry, profile, handle, F&F, grind, etc. Just a lot better knife in my humble opinion.

Sharpening wise, get a good 1,000 grit and a 6,000 grit stone and you should be good for the most part. If you're able to add to that, get a DMT XXC plate for flattening, and a coarse stone like the 500 Beston.

Basically this set:

http://www.chefknivestogo.com/3pcstoneset.html

Plus the DMT Plate:

http://www.chefknivestogo.com/dmtextracoarse.html

Both of those are OOS at the moment though. You can piece together similar sets with other stones or wait until those come back in.

The knife for your friend....

The Tanaka would be nice:

http://www.chefknivestogo.com/tanakagyuto1.html



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