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Fri Apr 12, 2013 1:06 pm
So, I just got promoted at work so what better time to reward myself with a new shiny sharp thing? I will be doing more butchery now; such as, breaking down chickens, tenderloins, strip steaks, ribeye's and skinning salmon. I feel most of these tasks are easily done using my Konosuke HD (minus the chickens, I use a Henkel boning knife). So, I wanted to possibly upgrade and get a Honesuki. I also read that Honesuki's can be used as a petty too. What are your thought's on that? I am right handed and sharpen my knives pretty well myself. I prefer Japanese handles. I keep my knives clean so I was looking at Semi or possible full carbon. What are some suggestions for a few good knives? My budget is $150-200. Also, Mark when will you be getting some back in stock?
Fri Apr 12, 2013 2:27 pm
CREECH <> I'll throw in my two cents touching upon the subject.
I have a Konosuke 150HD Honesuki & had a Moritaka 150AS. The Kono is not listed on the site as a right-handed kata-ha style single bevel, but it is. It is not big beveled like you might be imagining as it is still a thin knife, but it's a 90/10 right hander. The HD steel... what can I say that you don't already know as an owner.. IT IS FROM THE GODS.
The Moritaka is 50/50 with a pretty nice grind for a Moritaka, at least this one. It was a super exaggerated convex so much so that I could roll her considerably on her bevel. It was interesting sharpening her - sort of riding a wave off the bevel to find my cutting edge, and the AS... sick sharp.. and I mean sick. Way up there in sharpest knives I've owned. Dissects flesh like a scalpel... really.
As for the petty usage, my Kono... I can't imagine I would like the 90/10 as a petty, and overall, I'm not a fan of the profile as a petty. I know you could, but I have a petty as a petty. I prefer to keep that screaming edge on the Honesuki for its designed duty rather than using it superfluously as a petty.
Sat Apr 13, 2013 12:16 am
+1 on the Moritaka. I have one also and yes, It is really that sharp. Great steel. I break down chickens more than any other task. I don't think this knife has made me more efficient from what I was using, it is though more enjoyable. I probably do get a little better yield with it though.
Sat Apr 13, 2013 4:12 am
Melampus- You are exactly right about the Kono. I love that knife! It is light and super sharp. I would buy another in a heartbeat. The Moritaka sounds nice. I was actually looking at maybe getting an AS for home use but I might as well look into a work knife. Being that I am not familiar with sharpening 90/10, would it be something I would have a problem with?
Red- Yeah, I just like sharp knives. I can get my boning knife sharp but nothing like my Kono. I do like the hard AS steel.
Sat Apr 13, 2013 4:28 am
BT <> Sharpening a Kata-ha is no more difficult then a double bevel... actually I find it easier. You grind flat on the single bevel so it holds its own angle, and you grind the back side flat on the stone only 1:10 to the front.
As for the Moritaka... it's a great knife. And even though its reactive, when you're cleaning chickens at your work - you're most likely only going to be cleaning chickens. So caring for the knife, won't be much of a factor. Unlike a Gyuto during service where you can get just too busy to wipe down after use.
Sat Apr 13, 2013 2:22 pm
Of the five primary knives I use two are Konosuke HD's. For a Honesuke, check out the Tojiro DP for $80. It's a 90/10 bevel but people reach for it as a petty because it looks like it could be used as one.
Sat Apr 13, 2013 2:48 pm
Mel- You make a good point about keeping the knife clean. I do like that about the Kono since it's semi. I sometimes get busy and don't wipe my blade down but that never happens with my boning knife as I take it and wash it right away. Maybe it would be a good time to get a carbon blade. I've wanted one to see what kind of edge it can take.
Mano- I agree with you, Hd's are great knives. I love mine! I'll have to check out the dp. I've heard good things about tojiro.
Sat Apr 13, 2013 5:55 pm
For gyuto's and petty's I've tried Takeda AS, Masamoto KS, Kono HD and others for fun and looking for "the one." For a honesuki the Tojiro is it. IMO, at least, there's no reason to spend a lot of money for a work horse knife when the $80 one does an excellent job. A lot of pro chefs agree.
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