Which one?

Discussion in 'Cooking Knife Reviews' started by himself, Feb 24, 2013.

  1. himself

    himself

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    I am vacillating between the Konosuke HH 300mm Wa-Sujihiki and the Gesshin Ginga 300mm Stainless Wa-Sujihiki.

    Does anyone have any wisdom they would care to impart?

    I would be most grateful for any counsel in this matter.
     
  2. boar_d_laze

    boar_d_laze

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    They're both excellent, stainless lasers.  All of the sharpening and use characteristics are so similar that the only real practical differences are $17 and whether you'd rather buy from Jon at JKI or Mark at CKtG. 

    If it matters, I have a 300mm Konosuke HD suji which I consider to be a terrific knife.  It's not only my most frequently used slicer but also sees a lot of use as a chef's. 

    BDL