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Re: The Best Chef & Paring knife?...

Mon Nov 05, 2012 10:52 pm


we ended up ordering the

-Konosuke 240mm gyuto HD custom koa handle
-Tojiro 270mm ITK bread knife
-Fujiware 150mm
- Mac Pro 8 1/2" without dimples

We'll see how the 240mm, semi-stainless feels.
If I want to move up to the 270mm, and/or pure stainless or pure carbon,
then I can get a Masamoto KS or a Suisin Inox

Thanks so much for your help - I've learned a lot about Japanese knives ovet the last 2 weeks.
I can't wait to use them, and sharpen them!

Re: The Best Chef & Paring knife?...

Tue Nov 06, 2012 5:30 am

SILVER <> Exciting times... enjoy! :P

The Kono is going to feel like the dream that it is, and as is, you have chosen my favorite carbon & stainless 270 to choose from.

Looks like you've got the fever... ;)

I just peeked & that's one gorgeous piece of wood :shock:
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