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View Full Version : extra tall konosuke hd?



panda
02-10-2013, 04:43 PM
looking to try a wa handled gyuto and would love to have a taller blade. anyone have experience with this knife?
also considering sakai yusuke stainless but i already have an aeb knife in takayuki grand cheff (though western handled).

labor of love
02-10-2013, 05:39 PM
i think that hd is patterned after the addict. which means it has a bunch of belly and is a knife made for rock chopping.

Justin0505
02-10-2013, 05:56 PM
i think that hd is patterned after the addict. which means it has a bunch of belly and is a knife made for rock chopping.

When I think "extra tall" wa-gyuto, I think Takeda. I think that everyone should own or at least try 1 Takeda. I have a 180mm nakiri which is,IMO, the pinnacle lasers. Not all thin knives cut well, but that nakiri feels "like cheating" as one friend put it. Contrary to it's size and rustic look, its very very thin and light and masterfully shaped: they're able to forge the distal taper and bevel better than many makers grind them. Despite its feathery weight, it still takes next to no effort of complete a cut. Their HT on blue super is also very good: hard and long lasting edge, but still very easy to sharpen and I have yet to see a chip.

I haven't used a gyuto of theirs, but if you want something tall, but also with a smaller belly, I think that a Takeda guyto might be what you're looking for:
http://bp3.blogger.com/_JTHDbnAZSYs/SHi5VSBM36I/AAAAAAAAAO8/NhFZUjf9Qxs/s1600/july+021.jpg
(photo courtesy of: http://saltyskitchen.blogspot.com/2008/07/misono-360mm-stainless-bread-knife.html)

EdipisReks
02-10-2013, 08:13 PM
i have two Takeda 240 gyutos, one of which is about 52mm at the heel now (no idea how tall it was new), and the other about 59mm. i love them both. be careful, though, as Takeda does sell lemons sometimes, so buy from a reseller with a return policy, unless you are willing and able to fix problems yourself.

knyfeknerd
02-10-2013, 08:23 PM
My Takeda gyuto is awesome and has a bigger belly than Santa Claus. Definitely a must-try knife.

cclin
02-10-2013, 08:46 PM
for the high-end gyuto, consider Dave Martell gyuto(55mm wide) & watanabe pro gyuto(54mm wide)!!

panda
02-10-2013, 09:11 PM
i like a flatter french style profile. would try a takeda if it were available in a semi or full stainless steel.

rdm_magic
02-10-2013, 09:20 PM
When I think "extra tall" wa-gyuto, I think Takeda. I think that everyone should own or at least try 1 Takeda. I have a 180mm nakiri which is,IMO, the pinnacle lasers. Not all thin knives cut well, but that nakiri feels "like cheating" as one friend put it. Contrary to it's size and rustic look, its very very thin and light and masterfully shaped: they're able to forge the distal taper and bevel better than many makers grind them. Despite its feathery weight, it still takes next to no effort of complete a cut. Their HT on blue super is also very good: hard and long lasting edge, but still very easy to sharpen and I have yet to see a chip.

I haven't used a gyuto of theirs, but if you want something tall, but also with a smaller belly, I think that a Takeda guyto might be what you're looking for:
http://bp3.blogger.com/_JTHDbnAZSYs/SHi5VSBM36I/AAAAAAAAAO8/NhFZUjf9Qxs/s1600/july+021.jpg
(photo courtesy of: http://saltyskitchen.blogspot.com/2008/07/misono-360mm-stainless-bread-knife.html)


http://3.bp.blogspot.com/_JTHDbnAZSYs/TKzRn7qRWnI/AAAAAAAABh0/-vrUvEAzjH8/s1600/dt8.JPG

Demonstrating my ignorance here, but whats the bottom knife..?

EdipisReks
02-10-2013, 09:28 PM
Masamoto honyaki.

labor of love
02-10-2013, 10:25 PM
kochi 240 gyuto is 55mm tall, and the 270 gyuto is 57mm. edipisreks own(ed) both takedas and kochis. im curious how they compare actually. mainly, how different is the geometry?

cclin
02-10-2013, 10:46 PM
kochi 240 gyuto is 55mm tall, and the 270 gyuto is 57mm. edipisreks own(ed) both takedas and kochis. im curious how they compare actually. mainly, how different is the geometry?
my kochi 240mm gyuto only 51mm wide....
http://i1054.photobucket.com/albums/s482/54cclin/20130210_184244_zpsc2eb948f.jpg

labor of love
02-10-2013, 10:51 PM
JKI says 55mm...ofcourse there is bound to be a difference of a mm or 2 within each gyuto.

EdipisReks
02-10-2013, 10:53 PM
kochi 240 gyuto is 55mm tall, and the 270 gyuto is 57mm. edipisreks own(ed) both takedas and kochis. im curious how they compare actually. mainly, how different is the geometry?

the Kochi is substantially thinner for much of the blade above the edge, but the Kochi is also thicker at the spine and a good bit heavier, overall. The Takedas are less chip prone than a new Kochi, in my experience, as the grind is more robust, but the Kochi is a better cutter.

El Pescador
02-10-2013, 11:00 PM
the Kochi is substantially thinner for much of the blade above the edge, but the Kochi is also thicker at the spine and a good bit heavier, overall. The Takedas are less chip prone than a new Kochi, in my experience, as the grind is more robust, but the Kochi is a better cutter.

+1 on this. The kochi is a hell of a knife.

labor of love
02-10-2013, 11:02 PM
thanks guys.

cclin
02-10-2013, 11:12 PM
the Kochi is substantially thinner for much of the blade above the edge, but the Kochi is also thicker at the spine and a good bit heavier, overall. The Takedas are less chip prone than a new Kochi, in my experience, as the grind is more robust, but the Kochi is a better cutter.
I'm totally agree expect I never have chip prone issue with my v2 kochi gyuto! what is your kochi's steel(blue#2 or v2??)

El Pescador
02-10-2013, 11:32 PM
V2

EdipisReks
02-10-2013, 11:34 PM
I'm totally agree expect I never have chip prone issue with my v2 kochi gyuto! what is your kochi's steel(blue#2 or v2??)

It was v2. Pesky has it now.