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Tue Oct 01, 2013 10:48 pm
Well it is official, just bought the Kohetsu 240 in Aogami Super. Couldn't hold out for the HAP40, but the good news is a coworker of mine and fellow prep cook is looking for a gyuto so maybe I will get him interested in mine by letting him borrow it, sell it to him and get the HAP40 version.
You may not want to give the AS 240 up
Wed Oct 02, 2013 9:20 pm
I'm not Adam, but I'm experienced with both knives.
Overall weight is nearly identical though the Kohetsu is actually slightly lighter. The Kono has a slightly "stronger" feel to it... just an intangible. The Kohetsu handle is slightly thicker. The biggest thing with the Kohetsu is the profile as it's highly upswept bringing the tip close to tang centerline. It's really an impressive product overall.
Wed Oct 02, 2013 11:16 pm
hey melampus, it that edge on there stock or did you put that highly asymmetric bevel on yourself?
Thu Oct 03, 2013 5:17 am
FRANZ <> They're stock bevels...
Thu Oct 03, 2013 6:12 am
i see. thanks. not very lefty friendly. at least for most lefties.
Thu Oct 03, 2013 7:25 am
Sorry it's been a few days....we're still unpacking from our move.
Any how.....the Kohetsu versus Kono (in this case an HD2 gyuto).
The Kono is an all around better finished knife.
My calipers are still packed....so I can't provide numbers right now...but:
They seem and feel reasonably the same thickness....the Kono perhaps a bit thinner.....but not by much if at all.
The Kono has a flatter profile....as Mel's pictures suggest.
The Kohetsu is more right hand biased.
Thu Oct 03, 2013 7:25 am
I just got my hands on it, and haven't put much use on her. Scheduled use on Monday/Tuesday, and then I can expound on that topic.
Thu Oct 03, 2013 7:39 am
Melampus wrote:JW <> I'm not Adam, but I'm experienced with both knives.
Don't worry Melampus, Adam Marr is not the only member I respect around here.
There is a long list of members on here that I highly respect and you are definitely on there, but enough of the ego stroking or any other stroking for that matter.
I really appreciate the comparison and I can't wait to get this thing in my hands. I am about to go to work and I just wish I had it now. One final question, when I finally do get close to the cladding after removing a lot of metal from sharpening, which I assume will take quite some time, will the knife be basically done or can a grind off a bit of the cladding for a while to extend the life of the knife. I understand the performance will be dampened at this point due to the fact that the original grind will a bit thicker at this point but I was just wondering.
Thu Oct 03, 2013 7:45 am
You will grind Hagane & Jagane off together when you get there. You wouldn't use the knife if you ground it down to 30mm height, but you could. The knife is already SO thin, I can't even really imagine ever needing to thin it... just sharpen away.
I think Adam mentioned that he wasn't sure about thickness as to Kono. I don't have many 210's, but I do have a Konosuke Funayuki 210; the Kohetsu is ABSOLUTELY thinner. I am still blown away by how thin they forged this Warikomi construction.
Here'a a heel to heel profile/overall comparison with a Kanehiro AS & aforementioned Konosuke:
Thu Oct 03, 2013 9:02 am
So kohetsu is thinner than konosuke hd? Is it the thinnest knife available then? I know it's been mentioned that suisin inox honyaki may be a touch thinner than kono, but never with the conviction given by Melampus. I suppose I have thought that all of the available lasers were roughly in the same ball park, and thinner than all the rest. Is the kohetsu standing alone now?
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