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 Post subject: Kono for commercial prep work
PostPosted: Mon Sep 30, 2013 12:53 pm 
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Location: Madison Wisconsin
Hi Mark!
I would like to purchase in a near future a Konosuke Gyuto, 240/270mm.
I'm thinking about the HD 2, Fujiyama White #2 or the White #2.
Can you advice me witch one will be suited for prep in a kitchen.
Thank you and best regards, David.



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 Post subject: Re: Kono for commercial prep work
PostPosted: Mon Sep 30, 2013 12:55 pm 
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Hi David,

HD 240 would be my choice since it is semi stainless, thin, hard and light.



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 Post subject: Re: Kono for commercial prep work
PostPosted: Mon Sep 30, 2013 1:24 pm 
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The HD will be the best all-arounder, and is in my opinion one of the best all around production chef knives in the world. The HD steel is not that reactive and will handle anything you throw at it. Thin and light, and takes refinement fast like carbon when sharpening.

The Fujiyama is my favorite knife of the bunch but is reactive, so you may not like that if you are doing a decent volume of citrus or if you don't have experience with carbon knives yet. The Fujiyama weighs the most of the bunch, but also has the best cutting power due to this. The grind is incredible and the non-stick properties are great.

The White #2 (laser) is the thinnest of the bunch, if not tied with the HD. The ones I've seen have been a hair thinner than HD's on average. A true laser in every sense of the word.

If you are going for a 270 I might stay away from the Fujiyama 270 as that is going to be a hell of a lot of knife for a prep kitchen (if you are doing any kind of volume that is). The 270 HD and White #2 (laser) are still going to be light enough that a 270 isn't out of the question. The 240 HD and White 2 are so thin and light, if you've never used anything like them before you're going to be blown away. All 3 knives are simply incredible, I love Konosuke knives, can't say it enough times. :)



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 Post subject: Re: Kono for commercial prep work
PostPosted: Mon Sep 30, 2013 1:40 pm 
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I'll third the recommendation for the HD in this case.



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 Post subject: Re: Kono for commercial prep work
PostPosted: Mon Sep 30, 2013 4:02 pm 
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Same here, HD. I worked on and use Aarons Blue #2 Fujiyama 240mm and it was VERY stinky when I first used it fresh off of the belt sander! I ended up acid etching it to try to reduce some of the reactivity. I had sharpened up a few HD knives and it takes and holds a very nice edge! I have the HD 270mm Ultimatum, which is actually 285mm on the edge and it cuts pretty dang well! I am used to 240mm gyuto's, but the extra 45mm hasn't bother me in the least yet.


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 Post subject: Re: Kono for commercial prep work
PostPosted: Mon Sep 30, 2013 9:20 pm 
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My 240 HD is my favorite knife.



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 Post subject: Re: Kono for commercial prep work
PostPosted: Tue Oct 01, 2013 11:49 am 

Joined: Wed Dec 12, 2012 6:58 pm
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HD Funayuki


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 Post subject: Re: Kono for commercial prep work
PostPosted: Thu Oct 03, 2013 3:35 am 
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Location: USA... mostly.
DAVID <> I think you're recognizing the consensus with the HD.

I agree, but I do have to make sure you are aware these are all pretty much lasers.



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 Post subject: Re: Kono for commercial prep work
PostPosted: Thu Oct 10, 2013 10:48 am 

Joined: Thu Oct 10, 2013 10:31 am
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Thank all of you for answering my question. Helps me a lot to narrow my search.
I got a good experience with carbon steel knives , so I'm going to stick with the White #2 (Laser) or Fujiyama series on White #1 or 2. And decided for 240 rather than 270mm.
But I'll give myself a bit more time to think about it.


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 Post subject: Re: Kono for commercial prep work
PostPosted: Thu Oct 10, 2013 1:19 pm 
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We like pictures....when you decide what to order.



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