We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Jul 16, 2012 4:02 pm
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.
Sun Aug 12, 2012 6:07 pm
mark, have you had a chance yet to test the new HD steel? im curious what improvements were made.
Mon Aug 13, 2012 4:58 pm
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.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.