Poll to pick new knife
ChefTalk.com Top Picks
No laser either. I don't want to worry about a citrus seed, and do require a decent food release.
For the price of that 210mm UX-10 with dimples you may get TWO outstanding full sized gyutos. Have a look at the Misono Swedish Carbon, the new Kagayaki cladded Aogami #2 or the last Hiromotos -- AS or G3 -- before they are gone.
Konosuke HD2 240mm Gyuto for me, it is a great knife. I also have the Teruyasu Fujiwara Nashiji 240mm Gyuto which is heavier but the sharpest knife I've ever used and you can save a lot of money buying it online @ http://www.teruyasu.net/products/gyuto.html. I added the ebony handles but if you take the stock handles you can get it for the same price as the others that your considering.
As i see it, you should buy both, cause they are totally different, non comparable knives:
Carbon steel vs. stainless
240 vs. 210
No dimples vs. dimples
Besides, you don't want another brand... so... get both!
I would have no use for the Misono, the Kono on the other hand would really float my boat and I would have owned one by now if it came in my preferred alloy. I believe it can handle a citrus seed just fine, you can whack it against an end-grain board all you like if your technique is decent (my control is inconsistent so I might not do really hard carrots with it and possibly drive it that slippery edge deep into the board), but of course you are not going to butcher a cow with it.
@Benuser what angles are you sharpening at that citrus seed is a problem? My laser, not konosuke, cut straight through lemon seeds. Not that I've ever measured the angle I'm sharpening at anyway(i would guess somewhere 12-13 on right, 15-17 on left), just curious.
If OP was conservative and sharpened 15 or higher per side it would be a more robust edge?
Benuser was given to poetic liscense there with the citrus seed. If my thinned out Wusty Ikon at 12/side can handle a lemon seed without folding, I'm sure the Kono can do it all day without chipping.
The guy with the fast hands is not exatly babying the knife here
Edited by Rick Alan - 12/16/14 at 5:16pm
I wouldn't worry about the Kono HD2 since I got mine 3 weeks ago I use a end grain hard maple cutting board and I chop carrots, turnips, rutabaga, onions and potatoes with ease. I'm a home cook and was worried about the Kono being "fragile" but it has proven itself on a very hard surface (I made the board from leftovers from my cabinetmakers bench) and it is hard maple.
My chef was just talking about getting that exact fujiwara you recommended! They sell it at our local knife house and he seems pretty set on it. I'm very curious. Thank you everyone for all your help, I appreciate your advice.
@alaminute that's great! Tomato test is good, my test are usually dicing onions, potatoes, carrots to see if it wedges in any of those, which i'm sure a laser like the konosuke will not.
@jacko9 , OOTB edge is supposed to be pretty rough, so I don't use it as an indicator of performance. I pretty much take all my knives to the stones right away, granted I buy a lot used, unless it comes sharpened by an expert. The edge is intended to be sharpened/ finished by the user.