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 Post subject: New workhorse for a pro.
PostPosted: Thu Jul 03, 2014 8:29 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7778
Location: Madison Wisconsin
Mark,

Greetings, my name is Wes and I'm a chef/longtime user of your fabulous website (recently got the balsa/horse strop package that you were offering and I'm giddy at the difference it's making). I'm in the market for a new workhorse knife as I expand my catering company and thought I'd drop a line for a littel expert advice. You previously led me toward a Konosuke with which I am endlessly happy. I'm looking for something that's easy to sharpen, good edge retention and can take a beating from a lot of vegetable prep. Something stain resistant (or that takes a nice patina well) like the Konosuke would be preferable. I had been looking at the Suisin Inox 240 and the Hiromoto 240, but am open to anything that you feel would be a good choice in those price ranges.

Thank you so much as always for your truly invaluable resource for chefs and great customer service.

Have a great 4th!

-Wes



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Mark Richmond
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 Post subject: Re: New workhorse for a pro.
PostPosted: Thu Jul 03, 2014 8:47 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7778
Location: Madison Wisconsin
Hi Wes,

The Hiromoto that you mentioned is a good knife for you. It's easy to sharpen, holds an edge well and is stainless clad. It's not too thin either.



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 Post subject: Re: New workhorse for a pro.
PostPosted: Fri Jul 04, 2014 12:04 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4586
Wes, The Hiromoto is the exact knife that popped into my head while reading your post. The ol' warrior itself.



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