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Should I keep the miyabi birchwood sg2 or get the Masamoto KS 240mm Gyutou? - Page 2

post #31 of 36
8/12/12 at 3:26am
The steel is semi-stainless with an emphasis on semi. They will stain and patina, not as badly as carbon though. Jay
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post #32 of 36
8/13/12 at 10:18pm
Thread Starter 

Yeah. Just to update...I kept it, dont care about any of my previous complaints/worked them out without difficulty and love this blade.

Thanks again to everyone for the advice.

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post #33 of 36
8/23/12 at 10:14am

what a great knife, now I know why everyone talks bout the kono hd in such high regard, it chips easily and stains when laying around dry and uncovered. you know what knife wouldnt do that - A shun
 

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post #34 of 36
8/23/12 at 10:16am

or a miyabi birchwood

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post #35 of 36
8/24/12 at 6:09pm
Quote:
Originally Posted by french dough View Post

what a great knife, now I know why everyone talks bout the kono hd in such high regard, it chips easily and stains when laying around dry and uncovered. you know what knife wouldnt do that - A shun
 

You know what knife performs light years better than a shun with a little bit of upkeep?   A kono.

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post #36 of 36
8/25/12 at 10:12pm
Thread Starter 
Quote:
Originally Posted by Twyst View Post

You know what knife performs light years better than a shun with a little bit of upkeep?   A kono.

Ha-yeah, having now handled, and at least briefly owned all three, the kono is in the NFL while the other two are struggling in little league. I was naive with my original comments when first receiving the kono, but at least I can admit I was wrong. This blade is my go to for almost anything.

Thanks again for all of the help everyone.
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ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Should I keep the miyabi birchwood sg2 or get the Masamoto KS 240mm Gyutou?