We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Jul 09, 2012 9:05 pm
My name is Corey, and I am a professional cook. I have bought a few knives from your site, and have always been satisfied.
I'm looking into purchasing a sujihiki/yanagiba, 270mm size. I own carbon knives and am fine with the extra care involved, and I sharpen my own knives. I'm torn as to whether I need/want a single bevel, or double bevel edge though. The only single bevel I own is a Misono boning knife. I have been looking at a few different brands - the Moritaka yanagiba, the Takeda yanagiba, and the Konosuke HD + white #2 series. (Particularly interested in the Konosuke knives) I'm not sure if all of these are suited to a professional kitchen.
I was hoping you could help steer me in the right direction, or recommend something I might not have looked at. I'm looking for something of good quality and will last, but will stand up to a professional kitchen environment.
And on a side note, I'm seriously looking into the Takeda Banno Bunka. It's primary use would be for vegetables like a nakiri? Is it a lot of fun to use?
Great, thank you very much, in advance, for your help!
Talk to you soon.
Mon Jul 09, 2012 9:06 pm
I think you should try the Konouske. It's an excellent knife and would be a good one to try. The Takeda bano bunkas are kind of like a nakiri with a pointed tip and I like them a lot for a smaller knife. Very unique and they take a fantastic edge.
Mon Jul 09, 2012 9:06 pm
Just curious as to when the Konosuke HD Wa-Sujihiki 270mm will be back in stock?
Sure, I don't mind if its posted on the forum.
Thanks for your help,
Mon Jul 09, 2012 9:09 pm
We should have them back in stock in a couple weeks. They had some delays when they switched to a new formulation of the HD steel.
Mon Jul 09, 2012 9:47 pm
The konosuke is not a bad knife, but was too light and had too much flex for my taste. I really enjoyed the kikuichi carbon elite. Imo more substiantial and felt like I could abuse it a little more.
Tue Jul 10, 2012 8:18 pm
Could we expect a price increase with the new HD steel formulation?
Tue Jul 10, 2012 8:56 pm
I don't think there will be a price hike. I'm not raising them unless Konosuke does and they haven't said anything.
Also, I just got 270mm Richmond Lasers in today. I'll have them on the site as soon as they're handled.
Fri Jul 13, 2012 5:20 am
i cook professionally and i own a 300mm konosuke white steel sujihiki. i used to own a 270mm konosuke suji but i sold it because i really prefer the 300mm length for slicing tasks. even though they are thin and kinda flexible knives theyre definitely a pleasure to work with. for sujihikis i prefer white steel because theyll sharpen quicker and due to the nature of slicing you dont have to worry about losing your edge as much as you would with a gyuto due to chopping and pounding on the cutting board. But the kikuichis are good too if you think would prefer something with a more solid feel, or even a fujiwara suji.
Fri Jul 13, 2012 5:26 am
mark, whats up with this new konosuke HD steel? Is there any info available somewhere?
Fri Jul 13, 2012 3:13 pm
There's a slight difference in the formulation of the steel. I'll talk about them more once I've had a chance to sharpen and use them for a few weeks.
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