Konosuke Fujiyama Kiritsuke Gyuto ...ramblings and pics.
Ok, so here's my new 240mm Kono Kiri gyuto and my initial impressions using it in a pro. kitchen as my main tool. As I already have had the reg. version as my house knife for a couple months, I knew pretty much what to expect from Konosuke in regards to fit/finish/etc...ie.fairly close to flawless. A couple hours into my first shift with the knife, I looked down to notice that I'd somehow managed to break off the very tip of the tip doing something..:shocked3:, but no worries I tell myself, my first trip to the stones should erase this unseen fail on my part (it did)."So what's up with the tip", my co-workers ask...
Here's what this profile is good for:
-moving through pots and similar foodstuffs that I typically use my suji for.
-dicing onions...here is where it really shines..just easy and very precise!
-portioning cooked meats like pork tenderloin..again a job I'd typically use my suji for but didn't need to break it out.
I'm guessing that the idea behind the design is a cross between a flatter profiled blade like a nakiri and a gyuto. So, I reckon it's no wonder it really shines with veg prep...kinda like a long nakiri with a wicked fine point. As a side note I did dremel and then sand/polish the choil (which was beveled inward, but not rounded all the way) as well as lightly sand down the handle for a smoother feel. All said, I'm very happy with the knife so far and it really fits my needs in this particular kitchen. Thanks for looking :).