Some quick thoughts needed on gyuto and deba
Hopefully someone will catch this somewhat quickly. I need help deciding on a gyuto from Mark. I have decided on a Konosuke in 240 but can't decide between the HD, HH, or Fujiyama White #1 the other option is to go with a Kiritsuke shape. My priorities are on thinness of blade, edge holding, and then flatness of blade.
Second question I would like to get a Deba and was thinking the Moritaka based on cost and steel but it is double beveled which I know is not typical for the style. Will this cause any challenges and is there something else in the price range I should consider?
Any thoughts and help would be greatly appreciated thanks guys.
Ok deba question got answered by Jon. Problem solved on that half.
Wow absolutely no replies after 28 views what happened to the good old FF?
The HD is kind of a no-brainer for me. Thin and light, feels good on the stones, takes a great edge---I'm giving up almost nothing compared to the Fujiyama, and I don't have to worry about rust.
Thanks wsf I was thinking along the same lines the Fujiyama just happened to catch my eye. Thought I would ask folks what they thought of it.
I would like to know too, I've seen questions about the HH comparisons on other forums to no avail.
It is a new product and so far no one has come forward with comparisons.
Part of the problem is if you already have an HD why would you get an HH, except for the semi-SS versus SS they look to be the same.
Exactly. There's limited space on my Mag-Blok, and HD owns the slot called "low-stain high-quality laser." The only thing I can imagine that would knock the HD off is an HD with a more exotic handle.
Originally Posted by gle1952
Those Swedish stainless steels; particularly the stainless strip steels; tend to be tougher and have smaller carbides than the highly-alloyed steels at an identical hardness rating which lets them reduce microchipping when sharpened to a thin edge.
When I have a choice of whether to have a knife with a steel optimized for use in a razor blade or a steel optimized to keep a 45° per side angle while endlessly cutting steel or plastics in industrial equipment, well, I prefer to drink Glen Fidditch.
I think Swedish stainless and White #2 are more redundant than semi-stainless and stainless.
Yeah decided on the 270 HD with ebony handle. I was going to go 240 but everyone seems to be saying they seem to feel one size down form what they are. So since I have 240 TKC I went 270 instead.
I was going to go with the HH but was finding the same info as was posted over on KF which is to say very little. Mark did say that he didn't think anyone could really tell the difference in cutting performance. Although I think the HHs will be great knives the HDs are a known quantity so I went that route.
Sounds excellent. Which pattern didja get? Standard, kiritsuke, or funayuki?