We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Mar 31, 2014 11:16 pm
Sherski - Thanks for the photos and write-up. I'm inclined to consider a short 210 gyuto (like a Kono HD2/HH/W2) or 240 sujihiki now. Ditched the idea of a 210 petty for now. They ones I've researched all seem to be too short to be used efficiently in chopping & prep work.
Not all sujis show blade height in the specs, especially the Konosukes. What is the height on your W2 240?
Tue Apr 01, 2014 4:23 am
It's not very apparent in this picture but the Kono is 34mm in height as opposed to the Kanehiro 270mm in the picture which comes in at 41mm.
Tue Apr 01, 2014 11:57 am
Thanks for the additional info, Sherski.
What is it like using the 240 vs 270? I've always used shorter knives, around 180-210, and wonder about the length of a 270 compared to its use as a maybe all-around knife. I have a Yuki 240 Gyuto that I really like but am still getting used to its size.
Wed Apr 02, 2014 3:54 am
I've posted the answer on the other thread you replied on mate
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.