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Kono HD..Merry Christmas to me!! :D

After about a month of waiting with baited breath,I finally took possession of my latest acquisition,a Konosuke HD 240mm Gyuto w/ octagonal Rosewood wa handle.I had originally ordered a D-shaped handle,but the fine folks at Tosho Knife Arts informed me that there was a huge back log of orders for Rosewood handles and they weren't sure when they would arrive.

They sent me an email offering me the HD with the octagonal handle for 10% off because they felt I had waited too long(now that's customer service!).I agreed and ran down to their shop as soon as I could.

O.O.T.B she was super sharp.Push cut paper,no problem,over ripe tomato was like butter with just her own weight.F&F is flawless from what I can tell.The spine is nicely rounded but the choil is not(no biggie).I'm just about to caramelize a small bag of onions for myself so I'll update a little later.

Can't wait to take her into work tomorrow and put the boots to her,see how she stands up to the rigours of a busy production kitchen(and crappy poly boards)

P.S I forgot to mention how light she is only 147gms compared to my Moritaka who weighs in at 170gms

 
 
 
 
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  1. Pete,

    Congratulation. It looks to be such a great knife. I actually like the idea of an octagonal handle, but you will have to tell us if you like it. It sounds like the knife has a great out of the box finish. Its profile is so different than your Moritaka too. That is a Moritaka, right? Maybe I should say the other way around. Your Moritaka gyuto has such a flat profile compare to other knives. The Konosuke knife is so light. Tell us later if it is too lighter for your work. I am also interest if it has a near stainless property as well. So please report back. I especially like your fourth photo. It has this "artistic" twist to it.

    7 Replies
    1. re: Chemicalkinetics

      Thanks Chem.

      I'm diggin the octagonal handle so far.the real test will be an 8 hour,non stop shift at work.

      Yup that is a Moritaka that's more like a suji after all the sharpening I've done on her.The Kono is only 23 gms lighter than the Moritaka so I don't notice much of a difference.

      I just blazed through 3 lbs of onions in about 30 seconds and didn't notice any patina forming.I will keep you updated.

      Sorry for the crappy photos...

      1. re: petek

        Pete,

        Yea, the real test in a long duration usage. So are you saying that the Moritaka only became more like a suji after the sharepning, and that it wasn't like this?

        You cut through 3 lbs of onion in just 30 seconds? You are f--king fast. Is that like 6 large onions in 30 seconds? Are you sure? 5 sec per onion?

        No, your photos are beautiful. Not crappy at all.

        1. re: Chemicalkinetics

          My Moritaka always had a flatter profile than most knives I've seen but after a year or so of metel removal she looks more like a suji now.

          Ok maybe 40 seconds :-P.I'm a cutting machine doctore.. :D

          1. re: petek

            How much thought did you put in your fourth photos above? I don't know if you spend the time to design that layoff, or it is just by accident turned out one of those artisan photos.

            1. re: Chemicalkinetics

              "How much thought did you put in your fourth photos above?"
              I'm pretty sure I pinched that idea from someone,somewhere...It did turn out pretty good if I do say so myself :D

              1. re: petek

                :) I totally see the knife on a wooden cork on a wood cutting board. The placement of chair and the mirror directly above the knife and also in the center of the photo are unique. They really "center" the knife in the photo and give so much more definition.

      2. re: Chemicalkinetics

        A few more crappy photos....

         
         
         
      3. Congrats, Pete. Glad it finally showed up. Great looking knife. And thanks for all the excellent pictures. Let us know how you like it for professional use and how it seems to be holding up as you go. And eventually whether you prefer it or your Moritaka... :D

        Off the bat, how are you liking the profile and the kind of cutting motion it favors?

        8 Replies
        1. re: cowboyardee

          Thanks CBAD! She sure is purdy isn't she..
          Sad to say the Moritaka has seen better days,so she might be regulated to a dedicated slicer :(
          So far I've only tried some push cutting,rocking and hammer(up&down) cutting motions on a small bag of onions and I gotta say she went through them like butta.She's super thin and light and the octagonal handle feels very natural in my hand.

          more to come soon.

          1. re: petek

            Purdy she most definitely is. Incidentally, a friend once asked if my yusuke had a name. I said 'no, but she definitely has a gender.'

            My yusuke, which has pretty much the exact same profile and probably a very similar grind, really seems like it's made for a lot of that straight up-and-down super fast chopping (i like your term, 'hammer cutting,' even though the first association I make in my mind is to 'hammer pants'). You barely feel any resistance at all... until you hit a finger.

            A rocking cut needed a little adjustment for me though, since the curve of the blade is kind of angular, and the edge seems to have a tendency to stick in the board until you learn how little pressure to use with such a thin blade. YMMV

            1. re: cowboyardee

              "I said 'no, but she definitely has a gender."

              You guys are really strange....

              All my knives are male, not sure what is going on over your two kitchens.

              1. re: Chemicalkinetics

                You're being too literal about the handles, Chem.

                1. re: Chemicalkinetics

                  Chem:
                  Knives are like women.They're sexy,they come in all shapes and sizes and if you don't pay them enough attention they'll cut you when you least expect it.....:D

                2. re: cowboyardee

                  "A rocking cut needed a little adjustment for me though, since the curve of the blade is kind of angular"
                  I'm sure I;m going to go through a bit of a learning curve as well since the difference in profiles is so different(flat vs angular)
                  Before I pulled the trigger on the Konosuke I was looking hard at a Masamoto KS series gyuto which has a great profile(more "sweet spot"),but pretty bland handle,but it was $100. more..

                  Maybe next year..

                  1. re: petek

                    "I was looking hard at a Masamoto KS series gyuto...."

                    KS is white steel, right? Won't that defeat your original purpose to get a nonreactive knife?

                    1. re: Chemicalkinetics

                      "KS is white steel, right? Won't that defeat your original purpose to get a nonreactive knife?"

                      A cooler head prevailed,this time. :D

                      The KS got great reviews from Salty and some of the other KKF forum members..

            2. Hi, Pete:

              'Ae, Mele Kalikimaka 'Oe (Yes, Merry XMas to You!):

              Looks really nice. Many years of happy use.

              Aloha,
              Kaleo

              1 Reply
              1. congrats, looks like a beautiful knife! It is tempting not to get knew shoes or a new backpack for christmas, that $200 could go towards a new knife, who needs shoes anyways, my current ones still are relatively in one piece, and a few holes in a backpack just add character :P

                18 Replies
                1. re: TeRReT

                  Shoes, shnooze..I say get yerself a new knife..:D You only live once,unless you're a Buddhist..

                  1. re: petek

                    thats true, but my life gets shorter with each knife i get, the more i get, the closer my girlfriend is to using them on me :P

                    1. re: TeRReT

                      "the closer my girlfriend is to using them on me :P"

                      ..... you know that is because she is waiting for you to pop the big question to her.

                      :P

                      1. re: Chemicalkinetics

                        now now, between now and jan 23 when i go back to japan i will ask that question, does that mean i am safe to buy more knives then?? i'd have asked years ago if i'd known that!

                        1. re: TeRReT

                          "does that mean i am safe to buy more knives then"

                          Yes, you will safe :D

                          I don't know if you notice above. Both Pete and cowboy call their knives as "she". This is why your girlfriend is upset that you are talking about these she-knives and spending time with them.

                          1. re: Chemicalkinetics

                            Ok.quick update...

                            After 2 weeks of torture in a very busy kitchen(and 1 week with no computer),the Konosuke still blows my mind everytime I use her.Meat,fish.foie gras,veggies,you name it, don't stand a chance against her.Even with the crappy poly boards we use at work,the edge holds out great with just 2 visits to my 6k stone and some light stropping on some cardboard(at work).No patina or discolouration,no transfer of flavours or oders no matter what I'm cutting.

                            This knife is the true definition of a laser(my new nick name at work :) ).

                            My only complaint(albeit a minor one) is the machi(the space between the blade and the handle).It's taking some getting use to and I'm developing a nice callous on my index finger,again no big deal.

                            All in all I couldn't be happier,in my opinion it's the perfect knife for work,super sharp,light and nimble without having to worry about drying her (which i do anyway)every 2 seconds...

                            1. re: petek

                              Petek

                              Keep up the good work. It is a great. I get a few important information from your great update. It seems it is truly stainless steel-like, which is great for a busy kitchen, and it seems to hold its edge very well since you only need to sharpen on a 6K stone in 2 weeks for a professional working kitchen. That is amazing. I am sorry to hear about the machi. I wonder if this is something you can fix later or not. I have never had a knife with a machi. This is for other people in case they think we are using "bad words" :)

                              http://japaneseculinarycenter.com/wp-...

                              I am very glad to hear a laser knife is working well in a professional kitchen.

                              I have three short questions, please don't feel you need a long answer:

                              1) Are you using it as your main knife or is this being used as a supplementary knife?

                              2) What edge angle have you put on the knife? 15 degree? In my case, my CarboNext (semi-stainless) can handle 15 degree no problem, but cannot handle 10 degree, whereas two of my blue steel knives can handle 10 degree.

                              3) You made the knife sounds so awesome, that I have to follow up with this.... Is there any redeeming characteristics of the Moritaka AS knife in comparing to this Konosuke HD knife? In fact, can you name one single reason to get any Aogami or Shirogami (blue or white steel) knife in light of this HD knife?

                              Thanks.

                              1. re: Chemicalkinetics

                                Chem:
                                The machi is just something I have to get used to,just like I had to get use to a D-shaped handle after using western style handles for years.Doubt I could "fix" it even if I wanted to,It would probably throw off the balance and the look of the knife.It would be like asking your wife/GF to get a boob job even though she really doesn't need to..:D
                                1)The Kono is definitely my main go to knife now.I've retired the Moritaka gyuto,but still use the santoku and the honesuki
                                2)15 degree for now.I might try to go down to 10 when work slows down a bit(those cheap poly boards are murder)
                                3)This is a tough one.As much as I love my Moritaka,there's no comparison between the 2.Apples and oranges.Semi stainless vs highly reactive blue #2.Laser vs non laser etc etc..Compared to the Kono,the Moritaka is a deba(slight exaggeration).
                                I'd really like to try the white steel next(Masamoto KS)

                                1. re: petek

                                  "It's taking some getting use to and I'm developing a nice callous on my index finger,"

                                  "It would be like asking your wife/GF to get a boob job even though she really doesn't need to..:D"

                                  You are a more forgiving man than I am. If my GF boobs are giving me callous, I will be asking for a boob job. :P

                                  No, really. It is causing a callous, which isn't a good thing. I am just wondering if you can grind out some sharp corner of the machi.

                              2. re: petek

                                Glad to hear she's living up to expectations, Pete. One touch up a week for an edge that thin in a professional environment is pretty damn impressive, and I know you have high standards for sharpness.

                                I haven't experienced any callouses from the machi on my yusuke, even after pretty long prep sessions. I don't know whether this is because the edges of my handle are more rounded, or because even long prep sessions don't match professional level usage. But I suspect a big part of the reason might be that I hold the knife with a particularly high pinch grip.

                                1. re: cowboyardee

                                  CBAD:

                                  As a fellow laser owner,I'm sure you know where I'm coming from.It's like night and day.I'm not as obsessed with the" sharpest edge possible" as I used to be,but the edge retention on this thing is truly amazing.I'm gonna take her in for a free sharpening(after Xmas) and see what kind of edge a real pro can put on her. :-).
                                  Another thing that freaks me out about this knife is how robust she is for such a thin blade.

                                2. re: petek

                                  Great looking knife pete, congrats on such a high performer, I don't know how I missed this thread when you put it up.

                                  1. re: Dave5440

                                    Thanks Dave.So many posts..so little time.. :-D

                                    1. re: petek

                                      BTW that was one SWEET mustang you had

                                      1. re: Dave5440

                                        How do you know I had a Mustang?

                                        1. re: petek

                                          I creeped your facebook page, I would have sent a request but your settings must be to high

                                          1. re: Dave5440

                                            Yea I miss that car a lot sometimes... :(

                                            1. re: petek

                                              I bet you do , like all summer!!! looks like a 65 ?