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Thread: Pro Kitchen Work Horse Knife

  1. #21
    Senior Member ThEoRy's Avatar
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    I would've thought I'd heard more tkc clone, carbonext or massamoto ks comments. And though I do love my Kono HD I don't like walking the board with her. I can hear the edge crying out to me. I sharpen her 90/10 though so maybe it's me.
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  2. #22

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    Seems like Hiromoto, Konosuke and Sabatier are leading the charge. Interesting.

    -AJ

  3. #23
    Senior Member shankster's Avatar
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    "And though I do love my Kono HD I don't like walking the board with her."
    Interesting comment.I let my boss use my Kono to chop some herbs the other day(a moment of weakness),and I was cringing the whole time she was using it.I could hear the edge crying out to me as well .
    With a blade so thin there's a slight learning curve(for me anyway).A lighter touch is called for with this lady...

  4. #24
    Senior Member K-Fed's Avatar
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    Quote Originally Posted by ajhuff View Post
    Seems like Hiromoto, Konosuke and Sabatier are leading the charge. Interesting.

    -AJ
    Interesting indeed as I use all three as my regular work knives.

  5. #25
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    Ichimonji TKC 270mm, with rounded choil and spine. It has perfect balance, thinness, takes a great edge, stays sharp and has a great profile that allows me to use it for slicing instead of switching off to a suji.

    Luckily I have enough room to use a 270 as my go to knife.

  6. #26
    In recent years I've gone from a "10 Forschner Chef to "10 wusthoff Classic, then a "9.5 Mac Pro Chef, then a 240mm Hiromoto AS Gyuto then to what I have used the last 1.5 years, my 240mm Mizuno Tanrejo hontranen Gyuto. It is simply the BEST work horse there is.

  7. #27
    The Misono Swedish is also very very thin behing the edge and not so much more thick at the spine.

  8. #28
    Quote Originally Posted by shankster View Post
    "And though I do love my Kono HD I don't like walking the board with her."
    Interesting comment.I let my boss use my Kono to chop some herbs the other day(a moment of weakness),and I was cringing the whole time she was using it.I could hear the edge crying out to me as well .
    With a blade so thin there's a slight learning curve(for me anyway).A lighter touch is called for with this lady...
    Yes i find that this will ruin my edge pretty fast as well. Also i have a rougher touch when chopping so i tend to have to touch my HD up more often than id like. Also find the 240 a bit too flexible for certain things like rutabageas and butternut squash. If it was a tad thicker it would be the perfect knife. Currently looking at another option, Heiji, or a custom.

  9. #29
    I used to use a Susin Inox honyaki, the knife with a king 6k edge would do all the things I wanted it too in a days shift. I sharpened every night but if for some reason I didn't the knife lasted about 3 shifts to my standards. Then I would sharpen again.

  10. #30
    misono sweedish, i got my gyuto almost 4 years ago, its still my go to knife.

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