Best available substitute for Kono HD

Discussion in 'Cooking Knife Reviews' started by stanspadowski, Feb 18, 2017.

  1. stanspadowski

    stanspadowski

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    Hey all,

    New to the forum but I have been lurking for a while. I know you guys get constantly pelted with these post but I was hoping to get a little advice.

     I'm looking to get a 270mm wa-gyuto laser in the same class(F&F, profile, mono steel, ease of sharpening) as the Kono HD. I've done an obsessive amount of research and can't seem to make a decision. I'm focusing on knives that are in stock, available for immediate purchase. Originally I was pretty set on a semi stainless/tool steel that wouldn't be difficult to sharpen but availability has me considering other steels. I have water stones and do well sharpening my carbon knives

    Here are some knives i'm considering minus any sold out item.

    Kono Swedish but the steel makes me hesitate. Maybe not the greatest for ease of sharping and getting scary sharp in general?

    Kohetsu HAP40 seems like it covers all the bases except maybe F&F although I could be wrong about that. Quality is very important to me though

    Ikkanshi Tadatsuna was a thought but the steel is a mystery and I read about some F&F issues. They could be inaccurate claims but if not I feel for that price you should have a fairly perfect product. 

    I looked at some Suisin knives but the 90/10 bevel scares me. I've always used 50/50 and not looking to change

    Gesshin Ginga stainless with western handle. Although the steel hits all the marks I am partial to the wa handle.

    Gesshin Ginga white #2. I was wanting to get into a less reactive steel

    I guess I'm leaning towards the Ginga white #2

    If there's a knife that anyone can recommend of any input on my post it would be much appreciated 
     
  2. foody518

    foody518

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    Last edited: Feb 19, 2017
  3. stanspadowski

    stanspadowski

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    Sakai Yusuke looks like a winner. How much harder to sharpen than carbon would the SS model be? Marginal or significant?
     
  4. foody518

    foody518

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    Haven't used or sharpened either Sakai Yusuke, sorry. Can't imagine it'd be too difficult if you've ever sharpened a decent stainless knife with good results, or if you're getting good results on your carbon. And you already have waterstones. These knives are so thin that there's very little metal needing to be removed each time.