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Username Post: Needed: Thin, laser type 240 gyuto        (Topic#891040)
cowboyardee
Journeyman KnifeNut!
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01-05-11 20:32.30 - Post#2266024    



I'm looking for a 240 mm gyuto, and I want it thin, high performance. The Tadatsuna 240 YSS was my first thought. http://itkitchenknife.com/chefs.sht...

But I was wondering if there are any other knives I should be considering instead.

Also, I wanted to double check that the inox line at chefknivestogo.com is the same line as the YSS linked above. http://www.chefknivestogo.com/tadat...

I'm open to carbon or stainless, I'm a decent sharpener, and I'm not too picky about handles. Price is a concern. Thanks in advance.
 


edredlee
Journeyman KnifeNut!
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01-05-11 20:38.05 - Post#2266026    


    In response to cowboyardee

the konosuke hd would be another option. semi stainless.
 
oivind_dahle
Master Member KnifeNut!
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01-05-11 20:38.35 - Post#2266027    


    In response to cowboyardee

konosuke.

AFAIK: their thinner than the two you mentioned
 
cowboyardee
Journeyman KnifeNut!
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01-05-11 21:02.41 - Post#2266031    


    In response to edredlee

Thanks for the suggestion.

A quick look makes it seem like all of the Konosuke knives (stainless, white #2) are lasers. Why do you recommend the HD specifically?
 
JohnnyChance
Journeyman KnifeNut!
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01-05-11 21:48.32 - Post#2266035    


    In response to cowboyardee

I also see the HD recommended a lot, but not too many mentions of the white #2, which is the one I am more interested in. J's measurements on his site have the carbon thinner than the semi or full stainless I believe.
 
JBroida
Master Member KnifeNut!
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01-05-11 21:55.23 - Post#2266037    


    In response to JohnnyChance

they're all about the same... the variances are more from knife to knife than from series to series
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Seb
Master Member KnifeNut!
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01-05-11 22:09.17 - Post#2266039    


    In response to cowboyardee

If price is a concern then you might consider the less expensive 'Laser' options, eg Ashi Hamono Ginga, Konosuke Sakai and Sakai Yusuke who all offer more than decent options in Swedish stainless steel as well as White II carbon steel. There is also the Kagayaki VG-10 from JCK.
 
Pensacola Tiger
Master Member KnifeNut!
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01-06-11 02:21.02 - Post#2266082    


    In response to JohnnyChance

  • JohnnyChance Said:
I also see the HD recommended a lot, but not too many mentions of the white #2, which is the one I am more interested in. J's measurements on his site have the carbon thinner than the semi or full stainless I believe.


I have both, and the differences, as Jon has stated, are nonexistent. The HD has a slightly different handle, and, being semi-stainless, doesn't have any reactivity issues which the white #2 does. Of course the HD doesn't patina like the white #2, if that's important to you.

The HD, as has been reported elsewhere, does have better edge retention. Sharpening either knife is a breeze.

My recommendation is the HD, unless the price difference is a dealbreaker.
 
tk59
Master Member KnifeNut!
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01-06-11 04:41.48 - Post#2266154    


    In response to Pensacola Tiger

I have the KonHD and the IT. The functional differences are in the handle. The IT has a somewhat larger handle that I like. My IT is actually a hair thinner than my HD. I can't speak to differences in steel since I haven't really used my IT much at this point for no other reason than it is a new member of my collection and I decided to use another knife for now. I can say the HD is a pleasure to sharpen and holds a wicked edge very, very well. I will say they are both fabulous cutters and you can't go wrong with either. I don't like the look and feel of the stock KonHD handle, either but that can vary from person to person. I chose to switch to an ebony handle.

Edited by tk59 on 01-06-11 04:42.50. Reason for edit: No reason given.
 
DudeBroDude
Member
*
01-06-11 06:38.24 - Post#2266221    


    In response to JohnnyChance

I can't speak for the HD or Stainless line from Konosuke, but their white #2 is awesome.

I have a 270 suji and couldn't be happier.
 


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