Rick I am located in BC Canada. Those knives are beautiful millions, are they fairly comparable in characteristics to the konosuke hd? I'll have to read up the reviews and stats when I get home from work.
Seeking best chefs knife I can get my hands on
Hello all,
This is my first post, and I realize that I am probably the 1000th person to start a thread of this nature, but please bear with me...
I'm not a professional cook although i've been actively following different online culinary courses for a while, but being an at home cook honestly my only customers are my wife and daughter. I've been using twin henckels for the past few years, and they seem relatively good , but I want to step it up with a new investment for my collection. For about a week now i've been reading as many gyuto reviews as I can on these forums and trying to get a good idea of whats out there. Based on past threads and what the very knowledgable and all-to-known BDL has relayed, i've set my eyes on one knife in particular. However, after approaching every distributor of the Konosuke HD Gyuto 240mm in my continent and being unsuccessful, it doesn't seem that any are available for purchase as they are all sold out and apparently not in production anymore?
All this being said, i'm looking for some insight/advise on a knife of the same caliber ( or better ) and style. My budget for my new knife is $300-400. I want a work horse knife that I can use daily for cutting/chopping boneless meats and produce, which led me to the laser style gyuto's. Also, if there is a set of stones or perhaps a few separate stones that you recommend to sharpen this corresponding knife, I would like to purchase these as well as I want to maintain the sharp edge.
I really appreciate any comments or feedback that can be offered, and if their are any specific questions that I should be answering please let me know.
Thank you,
Matt
This is my first post, and I realize that I am probably the 1000th person to start a thread of this nature, but please bear with me...
I'm not a professional cook although i've been actively following different online culinary courses for a while, but being an at home cook honestly my only customers are my wife and daughter. I've been using twin henckels for the past few years, and they seem relatively good , but I want to step it up with a new investment for my collection. For about a week now i've been reading as many gyuto reviews as I can on these forums and trying to get a good idea of whats out there. Based on past threads and what the very knowledgable and all-to-known BDL has relayed, i've set my eyes on one knife in particular. However, after approaching every distributor of the Konosuke HD Gyuto 240mm in my continent and being unsuccessful, it doesn't seem that any are available for purchase as they are all sold out and apparently not in production anymore?
All this being said, i'm looking for some insight/advise on a knife of the same caliber ( or better ) and style. My budget for my new knife is $300-400. I want a work horse knife that I can use daily for cutting/chopping boneless meats and produce, which led me to the laser style gyuto's. Also, if there is a set of stones or perhaps a few separate stones that you recommend to sharpen this corresponding knife, I would like to purchase these as well as I want to maintain the sharp edge.
I really appreciate any comments or feedback that can be offered, and if their are any specific questions that I should be answering please let me know.
Thank you,
Matt
1 - 5 of 25 Posts
Hi Galley,
Thanks for the reply.
I have checked all the distributors that sell Konosuke products and none have inventory of these knives, specifically the Konosuke HD ( or HD2 ) Wa/Ho Gyuto 240mm. This is the knife i've read the greatest amount of reviews on with nothing but positive feedback and it seems like a good fit for me. I spoke with Mark on the phone and he mentioned that he ordered more Gyuto 240mm about a year ago and still hasn't had any arrive yet. I'm almost wanting to hold off a bit longer and see if they will show up but on the same note, if I can get something equivalent then i'd prefer to have it sooner.
Considering i've been using an 8" Chef's knife for the last 7 years or so, I think the 240mm would be an easier transition for me when compared to the 270mm.
Anyhow, I look forward to hearing more suggestions in the meantime.
Matt
Thanks for the reply.
I have checked all the distributors that sell Konosuke products and none have inventory of these knives, specifically the Konosuke HD ( or HD2 ) Wa/Ho Gyuto 240mm. This is the knife i've read the greatest amount of reviews on with nothing but positive feedback and it seems like a good fit for me. I spoke with Mark on the phone and he mentioned that he ordered more Gyuto 240mm about a year ago and still hasn't had any arrive yet. I'm almost wanting to hold off a bit longer and see if they will show up but on the same note, if I can get something equivalent then i'd prefer to have it sooner.
Considering i've been using an 8" Chef's knife for the last 7 years or so, I think the 240mm would be an easier transition for me when compared to the 270mm.
Anyhow, I look forward to hearing more suggestions in the meantime.
Matt
Hey Millions,
I checked out the Takeda's after you posted it last, and they are indeed pretty impressive. There are a few youtube videos demonstrating the various cutting techniques and it's overall effectiveness.
The Gyuto ( https://toshoknifearts.com/shop/knives/takeda-gyuto-medium-240mm ) is a beautiful knife, in fact it's the best looking one i've seen so far. The knuckle clearance is also very appealing, as this was one of my concerns with some of the other knives. Have you used a Takeda before and if so what is your feedback? The knife above is a bit more than I was expecting to spend, but if this knife is going to last a lifetime, I might just make the investment since I probably wont purchase another Gyuto for another 10-15 years.
Also, would this knife be difficult to sharpen and maintain? I've never sharpened a knife with stones before, and I would surely practice on a few different knifes before ever even attempting to remove material off of an expensive knife like this.
Thanks,
Matt
I checked out the Takeda's after you posted it last, and they are indeed pretty impressive. There are a few youtube videos demonstrating the various cutting techniques and it's overall effectiveness.
The Gyuto ( https://toshoknifearts.com/shop/knives/takeda-gyuto-medium-240mm ) is a beautiful knife, in fact it's the best looking one i've seen so far. The knuckle clearance is also very appealing, as this was one of my concerns with some of the other knives. Have you used a Takeda before and if so what is your feedback? The knife above is a bit more than I was expecting to spend, but if this knife is going to last a lifetime, I might just make the investment since I probably wont purchase another Gyuto for another 10-15 years.
Also, would this knife be difficult to sharpen and maintain? I've never sharpened a knife with stones before, and I would surely practice on a few different knifes before ever even attempting to remove material off of an expensive knife like this.
Thanks,
Matt
Does anybody else have any experience with the Takeda's? What are your thoughts? I'm curious to hear some feedback and also how easy/difficult they are to maintain the edge. Also, does the rustic look disappear over time as I read this on a different post.
Thanks
Thanks
1 - 5 of 25 Posts
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