Hope you're happy, BDL...I finally picked up a Konosuke!

Discussion in 'Cooking Knife Reviews' started by phaedrus, Feb 19, 2013.

  1. phaedrus

    phaedrus

    Messages:
    1,563
    Likes Received:
    136
    Exp:
    Professional Chef
    It's everything you claimed it would be, too.  Extremely thin, the thinnest I've ever used.  Light, too.  I weighed it and it's over 1/2 oz lighter than my Nubatama of the same size (although I think the difference is mostly the handles).  The edge is great on it, but I got it slightly used in a trade.

    Overall an excellent knife.  Mine is the White #2.  It will be interesting to see how the edge retention is vs. Black Steel, M390, Aogami, etc.
     
  2. franzb69

    franzb69

    Messages:
    191
    Likes Received:
    17
    Exp:
    Culinary Student
    grats on the new kono phaedrus!
     
  3. boar_d_laze

    boar_d_laze

    Messages:
    8,550
    Likes Received:
    202
    Exp:
    Cook At Home
    Mazel Tov!  Use it in good health!  Let us know when you've had the chance to make meaningful comparisons. 

    To the extent that you can compare them, because they're on such different knives. I'm not going to trade my Kono HD gyuto for my 52100 Ultimatum, nor vice versa; they're so very different. The alloys probably rate similar overall scores but have different ways of getting there.

    I don't want to take over this thread with a question that doesn't mean much to many people but would love to talk about how the Kono as it compares to the Ultimatum -- as sort of polar opposites on the same, small planet -- with you.

    BDL
     
    Last edited: Feb 19, 2013
  4. phaedrus

    phaedrus

    Messages:
    1,563
    Likes Received:
    136
    Exp:
    Professional Chef
    The Kono and the Ultimatum are two very different beasts.  Both work equally well on the line with stuff like slicing cooked protein, but the Kono is a lot thinner.  Not the the Ultimatum is an axe, but it does fall on the "mighty" side of the line.  They're somewhat similar in general shape, both being fairly flat with some convexity.  My particular Ultimatum is very close to a zero grind on one side with the other side having a very distinct "facet" on it.

    My suspicion is that the M390 knife will hold a usable edge for at least four times longer than the Konosuke, maybe longer.  This is just based on comparing how it wears vs any knife in White #2, White #1, Ao-ko etc that I've had a chance to use.  But we'll see with time.

    The only minor issue I have with the Kono is that while the spine is eased (a nice touch!) the top corner where the machi meets the spine is extremely sharp.  If the blade was seated another mm into the handle it wouldn't be an issue but as is it sometimes "bites" my index finger when I'm using a pinch grip.  Not a deal breaker, though.  I may use a file or emory board to knock the point down a bit.