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 Post subject: Takeda and Konosuke Profiles And Experience
PostPosted: Mon Jun 17, 2013 11:56 pm 
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Joined: Tue Apr 23, 2013 5:29 pm
Posts: 123
Location: San Francisco
I've been struggling with trying to find the "right" knife to fit on smaller boards (12"x18") as well as when my petty/santoku knives are just a bit small. I'm split between one knife in maybe the 210-ish range and two knives, one closer to a 240-ish and one that is bigger than a 150 petty somwhere. I'm looking for maneuverable, so a "laser" seems somewhere between a reasonable option and essential. Carbon or stainless don't bother me one way or another. I sharpen my own knives and don't mind doing so. Some would say sadly, I even enjoy sharpening them...

I have been moving more toward push cutting and slicing over the years, and apparently like flatter (less belly) profiles.

In the outlines below, the 300 mm is an Aritsugu (Kyoto) that I like very much when I'm working on big dinners or on a big board (15"x18" or 18"x24"). It's weight is great as it nearly cuts by itself, but then it isn't terribly maneuverable. It's a little heavy for fine, tip work, though not so heavy I'll immediately put it down and grab a petty.

The 255 mm is the standard Forshner/Victorinox 10" which I keep around to deal with hard things and people that make easy things hard on knives. I'm not thrilled with the profile on it, even if it was made of better steel and had a better handle.

The two santoku are the 170 mm, flatter one, which I grab for a lot of smaller work. It is a kurouchi cheapie and can hold a good, sharp edge. (I vaguely remember being told "iron on blue steel" but who knows.)

The 160 mm santoku I like the edge on, but somehow the profile on the cheapie works a little better for me in many situations. (The belly was very nice before I got my deba, I have to admit.)

Even the more kiritsuke-like santoku is a little small for making dinner for the two of us. It's OK for onions, slicing summer squash cross-wise, and for roll-cutting, but could use a little more length for length-wise cuts.

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For those that have had the Takeda pieces and the Konosuke funayuki in hand (or other Konosuke knives, for that matter), a few questions about the shapes, as well as any comparative feel you might have in using them would be greatly appreciated. I've already got a big, tall gyuto in the Aritsugu piece, so I am looking at the Takeda Sasanhoa knives:
http://www.chefknivestogo.com/taassasm18.html
http://www.chefknivestogo.com/taassame21.html
http://www.chefknivestogo.com/taassala24gy.html

Are the profiles of these sasanhoa knives any flatter than the Konosuke HD2 240 mm funayuki?

How does the profile of the banno funayuki http://www.chefknivestogo.com/bannofunayuki.html compare to the two santoku I presently have?

How do the Takeda knives compare to the Konosuke HD2 knives in terms of edge and just general feel in use?

Is there something out there that is in the same class as these knives that I'm missing that would be significantly better to fill in between my 300 mm Aritsugu and my 150 mm petty knives?


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 Post subject: Re: Takeda and Konosuke Profiles And Experience
PostPosted: Tue Jun 18, 2013 1:14 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2716
I've never used or seen in person one of Takeda's Sasanoha gyuto's, so I can't comment directly on a comparison to anything.

It would seem, to me at least, that you're after a 240 or 210mm gyuto with a flat profile. THe Sasanoha looks like a good fit, as do countless other knives.

The Masamoto KS gyuto's are very flat for a long time:

http://www.chefknivestogo.com/masamoto2.html

Same with Moritaka's gyuto's.

Takeda's Kiritsuke is flat as a pancake:

http://www.chefknivestogo.com/taki24.html

In fact, should be any gyuto labeled as a kiritsuke shape should be VERY flat. :)



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