Got my Konosuke HD 270
Wow, i love it, it feels great to use.
I genuinely did not know what sharp meant until i first tried this knife, it has opened my eyes to what sharp means !!!
The knife is a little plain to look at but this is not important, unlike the fancy knives at SLT etc this one...
I ordered the Konosuke HD 270 yo handle.
Its a bit cheaper than the Gesshin Ginga and seeing as i couldnt make a decsion based on any other criteria cost became the decding factor !!
Should arrive by the weekend with luck
Just hope its the right decision, its a well thought of product...
Still no closer to a final decision, im going to sit on it for a day or two. I plan on calling Jon and talking it over with him also. The current leader is the Gesshin Ginga followed by the Konosuke HD, not ruling out others yet though. Im not overkeen on the Kikuichi, just doesnt catch my...
Thanks, just to clarify a few things though.
1 - I am just an ethusiastic home cook, not a pro.
2 - Im not overly concerned about the yo-gyuto being used for heavy stuff, i have the MAC ultimate 8.5 inch cleaver which more than accomodates anything that needs some muscle. I set out to buy...
Just when i thought id narrowed it down you bring up Tadatsuna, ive never checked them out before, they look really good.
The thing that everyone is saying though is they are very thin, this might im thinking make it hard for a novice sharpener like me to handle.
Its $288 for the 270 mm...
Ive been studying a lot today and ive narrowed it down to the following, its not all the choices but I have to draw a line. Honosuke HD, Hattori FH, Gesshin Ginga in the thin knives or the MAC Ultimate. I know you historically knock the ultimate but i get a good discount on it and would not...
I want a really sharp knife that looks fantastic, I am prepared to pay a little extra for cosmetics, im not willing to compromise the blade quality for cosmetics though.
Thats one of my biggest knocks on the MAC pro. the graphics on the blade are awful cheap nasty paint !!
Im trying to decide between knives, im just curious for other opinions
The MAC appears to be very highly regarded by professional chefs but the Kramers appear to be more in vogue with the current fashionable trends.
Another route would be a traditional Wa Gyuto but i dont like the handles...
I love my carbon steel for the high heat stuff, my non stick for the delicate stuff but ive not really found a good stainless pan for fish. Ive bought All Clad and to be honest found it to be overpriced junk, poor quality and terrible finish plus its so hard to keep clean.
What do you guys...
For anyone who is interested I bought the Vitamix and the thing is awesome. Comparing this to a blender is a bit like a guy in a tiger moth dogfighting a guy in a F16, its just not the same beast.
It does as advertised, it takes hard things and turns them into liquid
I went through the same exercise recently and I would suggest a third option.
Check out a carbon steel pan, this is what resturants use for cooking steak. You can get an amazing sear and get the pan smoking hot without all the drama of All Clad or cast iron. The All clad will be a nightmare...
I need to improve my diet and have the following observations to date, i love smoothies and juices and want to incorporate them more into my diet.
1 - I have a traditional $75 ish blender, it works OK but for smoothies etc it just seems to crush the ice and it can only work with soft...
I want to serve Seared tuna tommorrow night with a Balsamic reduction with fresh raspberries. I use a good quality balsamic, my question relates to an idea i had about using champagne with this, it just seems like a good fit. I am a total amateur so please forgive me if this is stupid.
I checked into Steel Pans and had chance to look at the Vollrath and De Buyer.
Although the the De Buyer was $57 against $35 for the Vollrath it was thicker, heavier and looked much higher quality so i went with the De Buyer.
I seasoned it when i got home and so far ive used it a few...
Ive tried various non stick and stainless cookware over the years and cant really get along with it, i like to sear a lot of fish and meat with a lot of spice on it, this injunction with using olive oil seems to be a killer for pans.
Ive tried a basic lodge cast iron and it is just to hard...