- Joined Jun 2, 2009
How are you liking the knife after you've had a few months to work with it? Still the cream of the crop?
So there's the question... is not the HD adequate to citrus?[...snip]That was pure practicality. I cut so much citrus that a quality stainless, petty simplified my life considerably. [/end snip]
Babying: You should avoid skinning pineapples, trimming heavy-skinned squash stems, or anything else where there's a high probability you'll end up smashing the knife on to the board. With meat and poultry, you don't want to try splitting bones, or even cut too close to them where you might cut tiny chips of bone and/or chip your knife. You don't want to use it to break down big fish, either. This is true of all "lasers," and for most finer wa and yo-gyuto as well. There are exceptions.
I have a bad habit of using knives to do things they shouldn't and get away with a lot of it because of technique and because I don't mind sharpening. But when you're in a hurry -- as one gets in a commercial kitchen -- technique can break down. You'll want to stay conservative which means having a chef de chef (or something you can use like one) handy.
The handle will hold up a long time if you (a) oil it now and then; and (b) check to make sure it's sealed and water isn't coming in along the machi. That's with my handle, anyway (still sold by Chef Knives To Go). The new handle, on knives sold by Japanese Knife Imports, is already stabilized and better sealed. It should hold up a bit better. It's not a big issue though.
The first time Konosuke I held was Jon's (Jon owns JKI) with the old, half-round handle. Our grips are quite similar -- very soft pinches -- and are hand sizes are similar as well (I'd say his are "L" shading to "XL," while mine are definitely XL). Yet, the knock on the old handle -- including Jon's take on it -- is that it feels a bit narrow. Go figure.
By the way, I think we can do a lot for your grip to make any handle more comfortable and secure, and make prep less fatiguing. You talked about using a very strong grip, you might be better off with a very soft one. Worth a try. For one thing, with a very sharp knife you won't kneed a strong grip.
The Konosuke SS knives are also very good with the same laser-ness, same feel in the hand, etc. Where they don't match up is a small difference in edge taking, a larger difference in edge holding, and a big difference in feel on the stones.
While I love my Konosuke HD very much, I don't see it as being better than the Suisun Inox Honyaki or the Tadatsuna ginsanko.
BDL - I have decided on getting the Konosuke 240mm Gyuto, but your post above concerns me. I love to cook, but am just a home hack. I'd still like to get this knife, but what would you recommend as a secondary tougher knife to use when I'm hacking away? Thanks!