It is currently Fri Apr 29, 2016 5:43 am

All times are UTC

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 [ 2 posts ] 
Author Message
 Post subject: Kohetsu 240 first impressions
PostPosted: Sun Nov 10, 2013 10:37 am 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
Not bad. Under 200$. It has good steel, a good factory edge, a nice handle. There is nothing wrong with the handle. It's basic, not ornate, but tightly adhered, no twist a nice burn mark.

I'm going to have fun with this one. The edge got a patina slicing an apple. Push cutting was nice. I think it will work well on slicing meats without bones.

If I can get filet sliced carpaccio thin that'd be dandy.

 Post subject: Re: Kohetsu 240 first impressions
PostPosted: Mon Nov 11, 2013 9:11 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 9825
Location: Madison Wisconsin
Glad you like it Umberto! :)

Mark Richmond
Chefknivestogo on Facebook
Chefknivestogo on Instagram
Chefknivestogo on Twitter
Chefknivestogo on Youtube
Display posts from previous:  Sort by  
 Page 1 of 1 [ 2 posts ] 

All times are UTC

Who is online

Users browsing this forum: No registered users and 1 guest

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: