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 Post subject: Kono white#2 vs Kono HD2
PostPosted: Wed Mar 26, 2014 5:53 pm 

Joined: Tue Jun 05, 2012 2:56 pm
Posts: 83
Location: Augusta, Ga
Has anyone had both of these knives in their hands? I'm set on a 240mm Konosuke. They are the same grind, so that eliminates that variable. Ideally, I want the white #2 knife because, well, because. I like white #2. It's currently out of stock, though, and the HD2 is in stock.

What are the pros and cons of each steel? There is a slight price difference, so that's a consideration also.

I'll gladly pay the difference if HD2 is superior. I don't have huge concerns about edge retention, because I'm a home cook.

I guess what I'm saying is, for my application, is the HD2 worth the price difference, or do I wait on a white steel model to come back in stock?

 Post subject: Re: Kono white#2 vs Kono HD2
PostPosted: Wed Mar 26, 2014 6:12 pm 
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Joined: Mon Oct 29, 2012 6:20 pm
Posts: 1356
Well, I haven't used either but from the basics that I know about the steels, the HD2 should be a little more resilient in terms of staining, and the white #2 should get a little sharper.

One slight trade off for another.

They seem to be about the same weight and height...more or less. Because I have maintenance figured out, I'd probably go with the Shirogami knife.

I have a Fujiyama, which is different than both these knives.

 Post subject: Re: Kono white#2 vs Kono HD2
PostPosted: Wed Mar 26, 2014 6:14 pm 
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Joined: Wed Nov 21, 2012 10:17 pm
Posts: 7740
Location: Derby City, Kentucky
The HD2 is semi-stainless but acts almost like a stainless where the white #2 will patina. HD2 sharpens almost as easy as white steel and holds a slightly better edge. For a home cook the differences will be very subtle. For me the deciding factor would be if it being semi-stainless is worth the extra cost. I have Konos in both white and HD@ and love them both, I don't think you can go wrong in this situation.

If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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