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JanusInTheGarden
02-05-2013, 06:42 PM
Hey everyone,

Was hoping for a bit of info on durable 210 petty/sujis to use a service knife. I'm looking for one that if the $#!^ hits the fan and something needs to get boned, it won't look as beat up as Rhianna after date night (too soon?). I'd still like it to be a good little knife for slicing and such, just not too anorexic that the edge is a smidge tender--unless you think a konosuke hd could hold up to that particular task.

Thanks for the info!

stevenStefano
02-05-2013, 06:59 PM
Is 210 not a little long to bone anything with?

Benuser
02-05-2013, 07:11 PM
A few days ago, Franz drew attention to the Hiromoto Gingami3 210mm sujihiki with JCK.

JanusInTheGarden
02-05-2013, 08:15 PM
I'll look into the hiro. 210 may not be ideal but the concept is that I would only have the one knife available. Its primary use would be general purpose service knife with the potential to do a wide variety of tasks.

labor of love
02-05-2013, 11:01 PM
I'll look into the hiro. 210 may not be ideal but the concept is that I would only have the one knife available. Its primary use would be general purpose service knife with the potential to do a wide variety of tasks.
i used konosuke and tojiro 210 pettys as line knives in the past and got by just fine. i wish i wouldve known about that hiromoto sooner. its on my short list.

franzb69
02-05-2013, 11:25 PM
210 mm petty / suji's are great for line knives. you get enough length but doesn't take up much space.

JanusInTheGarden
02-06-2013, 08:20 PM
Anyone tried out the Kono SS?

stevenStefano
02-06-2013, 08:27 PM
You can see a pic of the Hiro here at the Working Knives (http://www.kitchenknifeforums.com/showthread.php/2303-Working-Knives?p=34636&viewfull=1#post34636) thread and also some thoughts on it

JanusInTheGarden
02-07-2013, 06:12 AM
Lol so its hard to deburr and it has some microchipping problems. Thinking I'm going to keep looking around then. Steven, how's that sakai yusuke petty working out for you?

Benuser
02-07-2013, 08:57 AM
Lol so its hard to deburr and it has some microchipping problems.
Exactly one user has reported these issues and this very same one afterwards suspects a wire edge to be the cause of his troubles. I've sharpened a few times a Hiromoto G3 and didn't notice anything special about it, besides that it's quite easy sharpening. Neither have I seen other reports in this sense.
This to put this single report somewhat into perspective.

stevenStefano
02-07-2013, 10:32 AM
I really like the Sakai Yusuke though I don't really use mine any more because I replaced it with a custom. I can try and take a few photos if you'd like later.

eaglerock
02-07-2013, 03:16 PM
I bought the gesshin ginga 210 petty and so far i'm loving it :D

Chuckles
02-07-2013, 05:57 PM
I have the Kono fujiyama 210. I think you can cross it off your durable list.