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Fri Oct 11, 2013 3:20 pm
Hi again mark,
Order placed today, very excited.
If you had time ( I'm sure your very busy and won't be offended if you don't)
Could you tell me a bit about the angles on this knife OOTB?
Any tips about the steel? I've never worked with semi stainless?
Any recommendations for reprofiling for optimum performance + edge retention ?
Fri Oct 11, 2013 3:24 pm
The angle the sharpen at is about 15 degrees on both sides.
The edge is real nice and you really don't need to do any reprofile work on it. I think you will be impressed with the way the knife performs.
Just treat it like a good knife. Use, wash dry. That's really all you need to do. It may discolor a little but I doubt it. If it does don't worry about it. Mine has a couple water spots on it from where I let it drip dry but it doesn't matter. It's just a kitchen knife.
I hope you enjoy the knife! The HD is one of our most popular mid range gyutos and they're popular entirely because of word of mouth. I think you'll love it.
Fri Oct 11, 2013 6:05 pm
You can't go wrong with the HD. I have a lot of knives in my knife bag that I use daily as a Chef and my HD Konosuke is my most used. It is my favorite still. It keeps its edge the longest and is the sharpest knife I have. It is absolutely perfect in every way. It doesn't really patina. Just don't drop it... Tip will definitely break
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