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 Post subject: Re: Recommendation for a 270mm Sujihiki
PostPosted: Mon Jul 16, 2012 4:02 pm 
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Joined: Tue Apr 24, 2012 7:32 pm
Posts: 101
New HD steel? Do you mean HH steel?

Also, I have the Takeda Bono Boucho and although it looks similar to a nakiri, the Bono is all belly better suited for slicing than push-cutting. the Takeda is my dedicated butchers knife. Don't use it for bones, more for breaking down large cuts of meat and cutting the bad parts out (sinew, silver skin, glands...). You might want to consider a Kiritusuke? I have a 240 HD Kono Kiri and love it. Although the description says Gyuto-Kiritusuke, the blade is long and flattish, suited more for slicing prepping. If I did it again I would have done for the 270 Kiritusuke. Love Konosuke knives.


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 Post subject: Re: Recommendation for a 270mm Sujihiki
PostPosted: Sun Aug 12, 2012 6:07 pm 

Joined: Thu Apr 26, 2012 4:58 pm
Posts: 93
mark, have you had a chance yet to test the new HD steel? im curious what improvements were made.


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 Post subject: Re: Recommendation for a 270mm Sujihiki
PostPosted: Mon Aug 13, 2012 4:58 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7785
Location: Madison Wisconsin
I can't really tell the difference. It's a tiny bit more reactive and that's about all I can see as a difference.



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