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Tue Jan 08, 2013 4:06 pm
Hi Mark and Susan,
At this point, I'm very well stocked up on carbon steel and I'm now
looking for a stainless knife for those times when I don't have the
energy to worry about rust because it never sleeps but I do. (I'm
counting on you being old enough to catch my reference to the Neil Young
album.) What I want is a 210mm stainless Wa-Gyuto.
I've narrowed my search down to three knives:
Suisin Inox Honyaki
The price point differences are fairly significant.
I have the Konsuke 180 petty, recently purchased from you, and I like it
very much. To me the design looks a lot like the Suisin. Was the HH line
created to compete with the Inox? In your mind how well does it measure
The Yamatsuka caught my eye some time ago but the price is a bit steep
but the cost of creating its aesthetics have to be honored. Still, as a
functional blade how does it compare to the other two? I love the look
of that knife, but I don't want to pay extra for a pretty face.
Thanks for your help.
Tue Jan 08, 2013 4:13 pm
That Takayuki is hand made and it's one of my "it" knives because of the craftsmanship that it takes to make that knife. It's special but expensive.
The HH is the best value of the bunch and for most people that would be the choice. It's a great knife.
The Suisin Inox is more money than the HH and is a similar blade. They have a little nicer blade finish on the knife and a slightly nicer yew octagonal handle. They also use 19C27 which is different from Konosuke's steel (they don't disclose but I know). It's a toss up as to which steel is better. They're both excellent stainless blades.
If it were me I would get the Takayuki if price were not a big issue. http://www.chefknivestogo.com/satadawagy21.html
Tue Jan 08, 2013 4:43 pm
The Suisin Inox Honyaki knives are really great, but you definitely pay a lot for them.
The Takayuki is nice too, and I do like Ginsanko a lot.
Everything Konosuke I love....never seen anything from them I didn't.
I might have to wait for the Konosuke HD to come back into stock though. In a stainless wa-gyuto that's hard to beat.
Tue Jan 08, 2013 6:02 pm
Thanks for the quick reply. I think the Takayuki is the most likely candidate at this point if only because buying one of the other knives will only leave me wishing I'd bought that one.
You are just like me. You would just buy all of them. This has to be my last knife! Absolutely!
Sun Jan 13, 2013 4:49 pm
The Takayuki arrived yesterday. It really is a beautiful blade with little refinements that set it apart from any of my other knives. In terms of style it is most like my 240mm Kanehiro in weight and balance. In other words, it's a knife of considerable heft. If this knife is any indication, I'd say the sharpness gap between carbon and stainless is narrowing. This knife was very sharp out of the box. But then, perhaps I am just not fanatical enough to detect the difference. The Magnolia wood handle is a little underwhelming given the quality of the blade, but I took a little 800 grit paper to it and worked in some Watco to protect it from dirt and it is looking a little more refined. It's a large handle, closer to square shaped than rectangular on the wide faces, and there appears to be a sight taper from front to back. I like the size, but someone with small hands might find it bulky. I've only used it for one dinner prep last night and it performed flawlessly. I have to admit that I currently use thinner, lighter blades most of the time, and the added weight and thickness took some adjusting to. At times I thought, "This blade is just too thick to make a thin, clean cut," but it delivered every time.
Sun Jan 13, 2013 7:24 pm
Is this the knife we're talking about?
I would have never guessed it was hefty. This knife was at one time of great interest to me, but then I learned how short it is. It's weight I never researched, but thanks for the info!
Mon Jan 14, 2013 3:25 pm
i love that blade =D
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