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 Post subject: Re: Knife recommendation
PostPosted: Fri Aug 16, 2013 10:08 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4732
I have a Konosuke HD2 240mm Gyuto. It is a fantastic knife for vegetables, gets as sharp as a carbon and acts almost like a stainless as far as reactivity goes. The best of both worlds!



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 Post subject: Re: Knife recommendation
PostPosted: Mon Aug 19, 2013 2:00 pm 

Joined: Fri Mar 22, 2013 6:31 pm
Posts: 8
Thanks for all the help!

One last question - I really like the Konosuke design, from a level of maintenace is there much difference between the HD2 and the HH.

Regards


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 Post subject: Re: Knife recommendation
PostPosted: Mon Aug 19, 2013 3:02 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7894
Location: Madison Wisconsin
There's not that much difference. The HH knife is fully stainless. The HD may patina a little on you but that's about it.



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 Post subject: Re: Knife recommendation
PostPosted: Mon Aug 19, 2013 3:07 pm 

Joined: Fri Mar 22, 2013 6:31 pm
Posts: 8
Cheers!


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