It is currently Sat Nov 29, 2014 1:36 am



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 4 posts ] 
Author Message
 Post subject: Yuki 270mm
PostPosted: Sat May 03, 2014 1:34 am 
User avatar

Joined: Mon Dec 23, 2013 5:33 am
Posts: 104
Location: Metro Detroit
So while the Konosuke's are still OOS, I've been considering the Yuki 270mm. I'm thinking this length because I currently use a Kohetsu 270mm.

Hows the reactivity on this knife? I have the yuki honesuki,but poultry juice doesn't really seem to have patina-ed it. I recently took over the AM pantry role in my kitchen and cut a lot of fruit, veg, lettuce, and am constantly in and around water. The AS is holding up well, but it has a patina on it already from prior use on the pm line.



_________________
Cook for Country Club of Detroit: AM Pantry

Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
Offline
 Profile  
 
 Post subject: Re: Yuki 270mm
PostPosted: Sat May 03, 2014 2:24 am 

Joined: Thu May 24, 2012 6:20 am
Posts: 2112
I have not used the Yuki myself, and I am a home cook, not a pro, but I think you would find it is about as reactive as the Kohetsu. The Yuki's white #2 core and marginally softer steel might be slightly more reactive than the Kohetsu's AS. I have had not problems with either my Kohetsu or my Goko White #1. Both the Yuki and Kohetsu are stainless clad too so only a small amount of exposed core is reactive.


Online
 Profile  
 
 Post subject: Re: Yuki 270mm
PostPosted: Mon May 05, 2014 3:40 pm 
Forum Moderator

Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2478
Pink - I don't think the Yuki White #2 is especially reactive. AS might be a little less reactive, given it's additional alloys. The Kohetsu AS 270 is quite light and nimble for a 270. I would guess the Yuki 270 will feel heavier w/more weight forward balance point. If you're OK with a little heavier knife the Yuki's are great performers, very thin at the edge. If you don't want a heavier 270, you might want to try the Yuki 240 version, unless you have really taken a liking to the longer, flatter profile of a 270.


Offline
 Profile  
 
 Post subject: Re: Yuki 270mm
PostPosted: Mon May 05, 2014 4:06 pm 
Forum Moderator
User avatar

Joined: Wed May 16, 2012 4:42 pm
Posts: 3807
Location: USA... mostly.
7892 <> They are not atypically reactive W#2. Inline with a Konosuke W#2, slightly more reactive then the atypically slowly reacting MasamotoKS W#2. It will be slightly more reactive than the Kohetsu AS, but as it's stainless-clad, you don't have much exposed steel to concern yourself with here anyway.

And their double-bevel Yuki gyuto is stupid thin on the edge:

Image



_________________
Embracing the silence amid a life and land full of static...
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 4 posts ] 


Who is online

Users browsing this forum: cedarhouse and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred