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 Post subject: Tips on my new Konosuke HD
PostPosted: Fri Oct 11, 2013 3:20 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Hi again mark,

Order placed today, very excited.

If you had time ( I'm sure your very busy and won't be offended if you don't)

Could you tell me a bit about the angles on this knife OOTB?

Any tips about the steel? I've never worked with semi stainless?

Any recommendations for reprofiling for optimum performance + edge retention ?

Regards, geoff



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Mark Richmond
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 Post subject: Re: Tips on my new Konosuke HD
PostPosted: Fri Oct 11, 2013 3:24 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Hi Geoff,

The angle the sharpen at is about 15 degrees on both sides.

The edge is real nice and you really don't need to do any reprofile work on it. I think you will be impressed with the way the knife performs.

Just treat it like a good knife. Use, wash dry. That's really all you need to do. It may discolor a little but I doubt it. If it does don't worry about it. Mine has a couple water spots on it from where I let it drip dry but it doesn't matter. It's just a kitchen knife.

I hope you enjoy the knife! The HD is one of our most popular mid range gyutos and they're popular entirely because of word of mouth. I think you'll love it.



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 Post subject: Re: Tips on my new Konosuke HD
PostPosted: Fri Oct 11, 2013 6:05 pm 

Joined: Fri Jan 18, 2013 3:45 pm
Posts: 104
You can't go wrong with the HD. I have a lot of knives in my knife bag that I use daily as a Chef and my HD Konosuke is my most used. It is my favorite still. It keeps its edge the longest and is the sharpest knife I have. It is absolutely perfect in every way. It doesn't really patina. Just don't drop it... Tip will definitely break


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