Best of the Best Japanese Handled Chef's Knives
Thanks for this review. I have been playing with a few of these new breed of knives and must admit they are sharp but I guess old dogs hold on to old dogs. My old (42 yrs) carbon blade that was a 10 inch, now just about 7.5 inch is not too far behind the Hattori, Masahiro, and Takeda in sharpness. It does not hold as well by a long shot. I was interested in the Konosuke due to its blade width, geometry and the semi-stainless factor. My worry is the durability of these thin blades. I have been known to hit the edge of a pan or two in the heat of the slam or smack some garlic cloves on the side. I have never broken or even chipped any of my old blades yet but they are not the super thins. Thanks for the imput. I think I'll save some dough and do a Masamoto HC.
I agree... these things are in a different league. I've had other good knives, Japanese and German, but it was a Konosuke 'laser' gyuto that showed the biggest leap in cutting performance. Like you I keep other more heavy-duty knives in reserve for tough nasty jobs, although if I were sufficiently wealthy I'd love to try a Konosuke HD out on some tough stuff to see if might do better than we expect. Good review!...
Thanks a lot for this mouth watering review.
yah Nicko - by stopping i mean running the knife over a chromium oxide loaded strop... which is a piece of leather with a bit of paste on it, that polishes the edge of the knife. i find that this not only helps to keep the knifes' edge alined but it is more precise than when I use a steel, ceramic/glass or otherwise.
It's been almost 4 years since this post, given the change of the market, do you still recommend the Konosuko?