It is currently Wed Sep 03, 2014 3:05 am



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 2 [ 19 posts ]  Go to page 1, 2  Next
Author Message
 Post subject: My first Japanese knife...help please
PostPosted: Tue May 13, 2014 9:15 pm 
User avatar

Joined: Wed Jan 22, 2014 10:12 pm
Posts: 132
Location: Maui, Hawaii
I am an avid home cook. I have a few OK knives (Shun, Sabatier....) but it's time to step up and see what a good Japanese knife can do for me...and I can do with it ;)
I cook and cater a lot so it will be used as much as anyone does in a home environment.
First off ......a nice Gyuto. Probably 240?
My goto right now is a Shun Reserve Chef 8". But I think I want something longer, thinner and certainly lighter.
I want to end up with a nice and sensible complement of usable knives. No interest in becoming a "collector".....at this time!!!!!!

1. Are you right handed? - YES
2. What type of knife are you interested in (gyuto, nakiri etc..) - GYOTO
3. What size knife are you looking for? - 240
4. Do you prefer carbon or stainless steel? - I live near the ocean so semi or full SS is preferred.
5. Do you prefer a western handle or a Japanese handle? - JAPANESE
6. How much did you want to spend? - about $200-$250.
7. Do you know how to sharpen? - Learning, I have he CKTG basic 3 stone kit and I'm getting the feel of it.

Other considerations....
I admit that I do like a good looker (Damascus etc!)....also fit and finish are important attributes. Not to the detriment of performance though.
I use 20x15 end grain BOOS Blocks.
I cook with a lot of vegetables and fish. Meat yes...but not as much.
I have pretty good knife skills.

Some of the knives I have seen mentioned on the forum are.....

Richmond Laser Aogami Super 240mm Gyuto
Konosuke HD2 Gyuto Ho 240mm
Masakage Yuki Gyuto 240mm
Konosuke HH Stainless Wa-Gyuto 240mm

Thoughts and and other suggestions would be really appreciated.
Mahalo and aloha!


Offline
 Profile  
 
 Post subject: Re: My first Japanese knife...help please
PostPosted: Wed May 14, 2014 1:03 am 
User avatar

Joined: Mon Dec 23, 2013 5:33 am
Posts: 104
Location: Metro Detroit
out of the ones you have listed, i'd choose one of the Konosukes. You said you'd prefer a semi or full stainless knife and both the Yuki and Laser AS have carbon steel cores that will be reactive. I recently purchased the HD2 Konosuke, and it is a pure laser beast. I use it in a professional setting, and it shines. The HD2 blend is semi-stainless so it will patina(a light grey color) but is far less reactive than Aogami Super or White #2. If a full stainless knife is what you want, go Kono HH. The grind and profile should be the same or very similar to the HD2 while being a full stainless swedish steel blade.



_________________
Cook for Country Club of Detroit: AM Pantry

Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
Offline
 Profile  
 
 Post subject: Re: My first Japanese knife...help please
PostPosted: Wed May 14, 2014 1:39 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 1522
That is a strong list! As Pnk said, the Yuki and Laser are carbon core. The Richmond laser is also offered in AEB-L which should perform very on par with the Kono HH steel. If you are open to stainless clad, carbon core, you should also consider the Anryu Hammered, awesome knife.


Offline
 Profile  
 
 Post subject: Re: My first Japanese knife...help please
PostPosted: Wed May 14, 2014 2:20 am 
User avatar

Joined: Sun Feb 02, 2014 6:19 am
Posts: 307
That's a great list of knives, and honestly you can't go wrong with any of them you have picked out. With that being said my choice of that list would be Konosuke. The HD2 and HH are the same knife just different steel. The HD2 is semi stainless and the HH is full stainless. There both fantastic.


Offline
 Profile  
 
 Post subject: Re: My first Japanese knife...help please
PostPosted: Wed May 14, 2014 3:34 am 
User avatar

Joined: Thu Nov 22, 2012 4:17 am
Posts: 3739
Konosuke HH Stainless will serve you well.



_________________
Those who say it can't be done are always passed by those doing it.
Offline
 Profile  
 
 Post subject: Re: My first Japanese knife...help please
PostPosted: Wed May 14, 2014 6:13 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 978
Location: Raleigh, NC
cedarhouse wrote:The Richmond laser is also offered in AEB-L which should perform very on par with the Kono HH steel.


Agreed. I'm buying into the idea that HH is AEB-L or a close relative treated optimally. The Konosukes have a lovely, dextrous grind, and feel like a much smaller knife in the hand (in a good way). I wouldn't vote against the Laser, though. I've only heard good things about them.


Offline
 Profile  
 
 Post subject: Re: My first Japanese knife...help please
PostPosted: Wed May 14, 2014 12:57 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 662
The Richmond Laser was my first and still indispensable. Looks, performance, value... It's the whole package. That being said, and with more experience, I would unquestionably buy the HD2. Make mine a 270.

Cheers,

Rick


Offline
 Profile  
 
 Post subject: Re: My first Japanese knife...help please
PostPosted: Wed May 14, 2014 2:38 pm 
User avatar

Joined: Sun Oct 21, 2012 1:34 pm
Posts: 327
I have the Richmond Laser in the 210MM size, AEB-L stainless swedish steel. Fairly easy to sharpen, thin and light.
The 240MM is in stock and right at your price point.

The Konosuke HH is highly regarded in this forum, the ones currently in stock have a nice bubinga handle make by Isiah Shroder

The Konsuke HD2 gives you slightly better performance in a semi stainless, so some extra care is required.

If you want a little more "bling" factor the Anryu hammered 240 is a real looker, and performer
http://www.chefknivestogo.com/kaanasgy24.html
stainless clad over Aogami steel core, should be a dream to sharpen and killer performance.

Decide what is most important to you and make your choice. As of this post all suggestions were in stock.


Offline
 Profile  
 
 Post subject: Re: My first Japanese knife...help please
PostPosted: Wed May 14, 2014 6:54 pm 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
Any of those knives should blow the Sun out of the water...hehehe and probably make you want to toss it into the ocean. Blue #2 Anryu would be pretty spectacular. Have fun let us know how it goes. I don't think you can go wrong with anything on the list.


Offline
 Profile  
 
 Post subject: Re: My first Japanese knife...help please
PostPosted: Wed May 14, 2014 7:27 pm 
User avatar

Joined: Wed Jan 22, 2014 10:12 pm
Posts: 132
Location: Maui, Hawaii
Many thanks for all the input.
The Anryu has had 3 votes so far and I must admit I'm attracted by the bling factor as well as the very positive video posted on the site.
Is there any particular area where the Anryu, Kono HH or HD2 will differ?
The Kono's especially the HD2 are constantly noted for how light they are.
Also what performance difference will I see between the HH and HD2?
Any other suggestions before I make my final decision?
Mahalo and Aloha!


Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 2 [ 19 posts ]  Go to page 1, 2  Next


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred