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Fri May 02, 2014 7:34 pm
So while the Konosuke's are still OOS, I've been considering the Yuki 270mm. I'm thinking this length because I currently use a Kohetsu 270mm.
Hows the reactivity on this knife? I have the yuki honesuki,but poultry juice doesn't really seem to have patina-ed it. I recently took over the AM pantry role in my kitchen and cut a lot of fruit, veg, lettuce, and am constantly in and around water. The AS is holding up well, but it has a patina on it already from prior use on the pm line.
Fri May 02, 2014 8:24 pm
I have not used the Yuki myself, and I am a home cook, not a pro, but I think you would find it is about as reactive as the Kohetsu. The Yuki's white #2 core and marginally softer steel might be slightly more reactive than the Kohetsu's AS. I have had not problems with either my Kohetsu or my Goko White #1. Both the Yuki and Kohetsu are stainless clad too so only a small amount of exposed core is reactive.
Mon May 05, 2014 9:40 am
Pink - I don't think the Yuki White #2 is especially reactive. AS might be a little less reactive, given it's additional alloys. The Kohetsu AS 270 is quite light and nimble for a 270. I would guess the Yuki 270 will feel heavier w/more weight forward balance point. If you're OK with a little heavier knife the Yuki's are great performers, very thin at the edge. If you don't want a heavier 270, you might want to try the Yuki 240 version, unless you have really taken a liking to the longer, flatter profile of a 270.
Mon May 05, 2014 10:06 am
They are not atypically reactive W#2. Inline with a Konosuke W#2, slightly more reactive then the atypically slowly reacting MasamotoKS W#2. It will be slightly more reactive than the Kohetsu AS, but as it's stainless-clad, you don't have much exposed steel to concern yourself with here anyway.
And their double-bevel Yuki gyuto is stupid thin on the edge:
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