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 Post subject: Slicing Knife, which one?
PostPosted: Wed Jul 24, 2013 4:31 pm 

Joined: Wed Jul 24, 2013 4:04 pm
Posts: 2
Hello,

Im looking to buy one slicing knife, i usually cut the whole sirloin without the bone (like the picture)
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Im right handed.

I was thinking about these knives:

Shun Classic Hollow-Ground Pro Slicing
Konosuke HD2 300mm Wa-Sujihiki

Could any expert give me some suggestions

Thanks


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 Post subject: Re: Slicing Knife, which one?
PostPosted: Wed Jul 24, 2013 4:36 pm 
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Joined: Wed May 16, 2012 4:42 pm
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Location: USA... mostly.
NANDO <> Not much need to suggest anything when you select such a winner in the Konosuke Suji. If you are good with the semi-stainless steel, you have room for the 30cm blade & you comfortable w/the $370 cost, you can't do much better.

I mean, if you are interested in full carbon or stainless steel, we can talk about some other options, but why when you get the best of both worlds in the KonoHD?



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 Post subject: Re: Slicing Knife, which one?
PostPosted: Wed Jul 24, 2013 6:13 pm 
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Location: CT
Love my Kono suji, 300mm White #2 since I love carbon steel and patina's!


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 Post subject: Re: Slicing Knife, which one?
PostPosted: Wed Jul 24, 2013 9:03 pm 

Joined: Wed Jul 24, 2013 4:04 pm
Posts: 2
Thanks for the info, about the semi-stainless how do you clean it? and what product you guys use.


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 Post subject: Re: Slicing Knife, which one?
PostPosted: Wed Jul 24, 2013 9:16 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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Of those two....not even close.....get the Kono.

Clean it like you do any other knife....soap, water, dry immediately. If it starts to patina slightly (semi-stainless steels can/will) use Flitz or BarKeepers Friend to remove that patina if you want to.

Otherwise, just dish soap.



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