Page 2 of 2 FirstFirst 12
Results 11 to 13 of 13

Thread: Konosuke HD 210 Wa-Petty vs Suisin Inox Honyaki 210 Wa-Petty Comparison

  1. #11
    I have had everything... Ikeda (Akifusa) are the best of the bunch

  2. #12
    Senior Member Cadillac J's Avatar
    Join Date
    Mar 2011
    Location
    Detroit
    Posts
    621
    Quote Originally Posted by labor of love View Post
    caddy, im pretty sure the order as far a retention is concerned is suisin inox, ginga then kono hd, the ease of sharpening is the same list but backward.
    There is no real order, it is all perception from user experiences.

    I have the Kono HD and Suisin IH for long time as my main knife, so they've seen plenty of stone time...I personally think the HD holds its edge longer. Although I've never used a Ginga, I'm pretty familiar with swedish stainless steels of various kinds, and they are among the easiest to get an edge on, but I don't see them being able to hold an edge longer than the semi-stainless HD steel. My opinion here.

  3. #13
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    Location
    dirty south, louisiana
    Posts
    2,307
    sorry, i got my favorites based on my own experiences. but i came to a different conclusion.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •