We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed May 29, 2013 1:28 pm
I'm a professional line cook and I have a variety of knives from a cheap White #1 Nakiri from Tojiro, a 270 Blue #2 gyuto from Kochi (monster of a knife), a Konosuke HD 270 gyuto, Global, Shun, and a few others. My knowledge of knives and steel isn't incredibly deep, but I do about 3 to 4 hours straight of cutting every day, and use a very wide variety of ingredients (hard and soft veg, fruit, meat, poultry, fish, cured meats, herbs, leafy veg, etc.) but I find myself mostly going between my monster gyuto, which is the thickest, heaviest gyuto I have ever seen, but is extremely thin behind the edge and gets stupid sharp, and my dinky little 8" shun santoku that I got when I went to culinary school. My large gyuto is a great knife but I honestly sometimes just feel like its too big. Too much knife for what I ended up using it for. I don't like to use it on onions, or other alliums because my knife is pretty reactive and changes the color of my food. Being an Italian restaurant, I use a fair amount of alliums. I've been looking for a replacement for my Shun for a while, and I think the Stainless clad Kanehiro sounds like a great fit. I need a workhorse. I treat my knives well, I don't abuse them, but I definitely expect them to be able to perform in a high intensity setting. I sharpen my knives every other day or so.
Could you tell me any more about this knife? Handle options? Weight? If you think it sounds like a good fit or if I should maybe look at something else?
Thanks so much,
Wed May 29, 2013 1:34 pm
I like that choice for you. The stainless used is good stuff and it holds an edge well. The knife performs well and the handle is comfortable. I would round the spine after you got it but other than that it's good to go.
There are a couple others that we sell that you could consider. The Konosuke HD is a really sweet knife and is thinner and has great fit and finish. Not as much of a workhorse type knife but that said I know lots of guys that use it as their go to knife for most things and it's super popular with pro line cooks. The steel takes a great edge and holds it well. It's semi stainless so you won't have re-activity issues when slicing onions or other stuff.
Wed May 29, 2013 1:49 pm
What is the best way to go about rounding a spine? I used to have a konosuke HD. I liked the fit and finish well enough, but I found it to be a little too light and thin for my tastes.
Wed May 29, 2013 2:56 pm
For rounding the spine, take some 220 grit wet/dry sandpaper and cut it into 1 to 2" wide strips. Wet it and "shoe-shine" the spine of the knife slightly to round it over.
Keep your hands fairly far apart. If your hands are against the blade, for instance, as you do this you can actually round the spine too much and make the spine very thin and sharp again. I try to keep the sandpaper at about a 90 degree angle. It won't take long either....again, don't over do it.