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Tue Apr 09, 2013 4:48 pm
Greatly enjoy the knives from you: Kono HD2 240, Takeda Nakiri, MAC paring and initial MAC pro chef.
Would like to add 150 vs 180 petty. Thinking of another Kono w ebony handle...thoughts re: Fujiyama Blue #2 180 petty, that just became available vs HD2 when it arrives. Any thoughts or strong preferences on your part. Thanks for considering this question. I couldn't find anything on the forum that addressed directly.
Tue Apr 09, 2013 6:04 pm
PETER <> I think you should decide if you want a reactive or non reactive petty, and there is your answer.
The Fujiyama line is a bit heftier than the HD line and is a bit higher on the ladder in craftsmanship, but to me, it boils down to if you want a reactive or non reactive blade as all the Konos are awesome performers.
Tue Apr 09, 2013 7:52 pm
Unless you're after a very specific trait in a knife, I'd pick based on price, looks, in stock, etc. Both great knives....I love both steels.
If you're a world class sharpener, the Blue #2 might take a little better edge, and probably keep it longer. I've never tested edge retention between the two though, so that's just based on a pure guess.
Wed Apr 10, 2013 11:59 am
I have the Fujiyama Blue #2 180 petty; it is a super knife....feels like an extension of my hand. It takes a great edge and has good retention. I most frequently use it for small chopping/mincing jobs...shallots, garlic, small onion, also for meat trimming, cleaning up silverskin...it has a razor sharp tip. It is pricey, but I would buy again.
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