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My First Quality Kitchen Knife Purchase, Thanks!
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  1. #1

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    My First Quality Kitchen Knife Purchase, Thanks!

    Thanks to recommendations from this forum I ordered a Konosuke White #2 Wa-Gyuto 240. This was ordered after finding that the Hiromoto AS gyuto and Carbonext were out of stock. Any comments would be appreciated. I am still learning. Thanks Again!

  2. #2
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    You could have done a lot worse, lol. Be sure to let us know how you like it.

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    Quote Originally Posted by tk59 View Post
    You could have done a lot worse, lol. Be sure to let us know how you like it.

    Ouch!! That hurt!!! lol. I believe in buying quality tools but on a teachers salary and kids in college this was it. Its not the tool of my trade just a blade to be used in our kitchen.

  4. #4
    The alleles created by mutation may be beneficial

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    Tinh is a knife snob
    The konosuke will do well by you for quite a long time. Is it your first carbon knife?

  5. #5

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    Nice! I'm guessing you didn't mean the honyaki one with an ebony handle. THAT would be an insane first purchase.

    This one's gonna blow your mind, I am sure of it!

  6. #6
    Senior Member Citizen Snips's Avatar
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    you are going to love it. i use three konosuke knives on a regular basis and really enjoy them.

    just take care of it and you will have something special that will last you a long time
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

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    Quote Originally Posted by Oldglory View Post
    Ouch!! That hurt!!! lol. I believe in buying quality tools but on a teachers salary and kids in college this was it. Its not the tool of my trade just a blade to be used in our kitchen.
    Well, I don't deny being a snob but I actually was trying unsuccessfully to be complimentary. Sorry! I have a KonHD which is essentially a clone of your knife in a different steel and it is one of my favorites.

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    Great knife. You won't be disappointed!

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    tk59 thanks for your posting, working for the federal gov for 20 years and public education for the last 7 I have pretty thick skin!!! Sorry if I misunderstood the post, I have appreciated all of your comments. The knife snobs on this forum are why i am here. You are the ones that myself and others can learn from.

    Andrew H, this is my first kitchen carbon steel knife, I realize it is going to take extra care. What recommendation would you have? I doubt spraying it down with Rem Oil is the preferred method here!

  10. #10
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    Quote Originally Posted by Oldglory View Post
    ...I realize it is going to take extra care. What recommendation would you have?...
    If you live in a fairly arid environment, there's not much to it really, you
    just wipe your blade often with a damp cloth while you're cutting until a patina develops. Then you wipe less often. Once you are done cutting, you need to dry it completely. If you live in a humid environment, you may need to wipe it with camelia or food grade mineral oil after use to keep it from rusting.

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