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 Post subject: HD vs HH
PostPosted: Thu Aug 15, 2013 4:57 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hello,

First off, love the site - great selection! I have been looking at getting a Konosuke HD wa-gyuto, but am a little confused at the variations that have appeared after initial release.

Would you be able to tell me the difference between the HD, HD2, and HH? For instance, is it all in the steel itself, or are there any shape differences?

Thanks!

Mark



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 Post subject: Re: HD vs HH
PostPosted: Thu Aug 15, 2013 5:02 pm 
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Location: Madison Wisconsin
OK, HD was the first version. They ran out of all the steel that was available. It was sitting in a shop for 20 years until it was "discovered" and used for this series. The knife took off and we quickly ordered so many that we blew through all of it. They then sent the steel to a steel mill try and replicate it and found another semi stainless steel that was almost identical to the first stuff but Konosuke didn't want to mislead people so they called the current stuff HD2.

HH is entirely different. It's Swedish stainless and I'm not positive but it feels and sharpens like AEB-L. They hardened this steel more than the original so they called it HH for high hardness.

So, basically you have 2 choices. HH which is stainless and HD2 which is semi stainless. The knives are made in the same shop with the same grinds and same profiles.



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 Post subject: Re: HD vs HH
PostPosted: Thu Aug 15, 2013 5:47 pm 
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For those following along this is what we're talking about:

HD: http://www.chefknivestogo.com/kohdkn.html

HH: http://www.chefknivestogo.com/kost.html



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 Post subject: Re: HD vs HH
PostPosted: Thu Aug 15, 2013 6:18 pm 

Joined: Thu Aug 15, 2013 6:16 pm
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Has there been any comparison between the original and new steel for the HD?


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 Post subject: Re: HD vs HH
PostPosted: Thu Aug 15, 2013 6:28 pm 

Joined: Mon Dec 03, 2012 7:18 pm
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I've generally heard that the differences between the original HD and HD2 are pretty minor.


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 Post subject: Re: HD vs HH
PostPosted: Thu Aug 15, 2013 6:35 pm 
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Yeah, I seem to recall reading a review from someone who had both and they felt they were very similar.



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 Post subject: Re: HD vs HH
PostPosted: Fri Aug 16, 2013 10:42 pm 

Joined: Fri May 31, 2013 5:46 pm
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Here's a picture comparing the profile of my 3 210 Konosuke wa-gyutos. The HH and HD are identical, and the Fujiyama is slightly taller than the others.

Image


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 Post subject: Re: HD vs HH
PostPosted: Sat Aug 17, 2013 6:00 am 
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CLOWN <> I have numerous HDs of both generations, and they are nearly identical in how they feel on the stones, how sharp they get, and their level of reactivity. Only difference I notice, albeit minute, is edge retention is slightly improved in the second generation.



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 Post subject: Re: HD vs HH
PostPosted: Sat Aug 17, 2013 8:04 pm 
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I prefer the HD over the HH, by far better edge retention & just as easy to sharpen.

:)



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 Post subject: Re: HD vs HH
PostPosted: Sun Aug 18, 2013 12:55 am 
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The HD holds and incredible edge. It seems to have good stain resistance even for a semi-stainless, not that it won't patina. I haven't used the HH.



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