Page 1 of 3 123 LastLast
Results 1 to 10 of 27

Thread: NKD... ( new knife day )

  1. #1
    Senior Member K-Fed's Avatar
    Join Date
    Mar 2011
    Location
    Palm City, FL
    Posts
    765

    NKD... ( new knife day )

    Following a tradition on Sevenstring.org where immidiate capture and posting of a new aquisition is required, I'll post my NKD. I sold off a good portion of my work kit to co-workers to fund a couple new purchases. While I loved the performance and feel of my konosuke white #2 gyutos the edge retention, for me, in a busy pro kitchen was a bit lacking so off they went. the 210mm to the exec sous, and the 270 to the sous. The hiromoto... mixed feelings about this knife. I loved the sharpness and edge retention, but being so in tune with my konos I always felt like it was quite heavy and a bit clunky, so off it went also to the sous( he is a big fella' and also gifted him a cleaned up beaty 0 cleaver which in his hands doesn't look big at all ). Lastly my 210 tojiro gyuto. I bought this after having my konosukes, a mizuno tanrenjo, akifusa, so I can't really say why I picked it up. Curiosity I suppose. This knife went to the exec sous' brother who just got himself back into a pro kitchen after a bit of a hiatus.

    New kit: Suisin IH 240mm sujihiki( basically replaced my 210 kono in use ) and 270mm gyuto. Also threw the Gesshin 400 stone in there it's also fairly new )







    Also picked up this little gem for the house.


  2. #2
    You have solid taste, well played sir!
    Twitter: @PeterDaEater

  3. #3
    Senior Member Johnny.B.Good's Avatar
    Join Date
    Aug 2011
    Location
    Bay Area, CA
    Posts
    2,940
    Elegant looking blades. I hope they prove to be what you are after.

    Congrats, and thanks for posting.

  4. #4
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    4,013
    Congratulations on the new kit. Love the handle shape on the Suisin IH, the rounded bottom just feels right.

    Rick

  5. #5
    Love the wood used for the handles Looks like a nice kit!
    Len

  6. #6
    Congrats!

    I'm very curious to hear what you think about the edge retention compared to the kono. I have a kono white, and I too think that the edge retention is lacking a bit for a pro kitchen

  7. #7
    Senior Member Deckhand's Avatar
    Join Date
    Jan 2012
    Location
    Costa Mesa California
    Posts
    1,732
    Very nice additions to the collection!

  8. #8
    Senior Member K-Fed's Avatar
    Join Date
    Mar 2011
    Location
    Palm City, FL
    Posts
    765
    @ jmfreeman: I've had the suji for almost 3 weeks now. I sharpened it once as soon as I recieved it and have been maintaining the edge stropping on 3 micron natural diamond on leather, and 1 micron diamond/ 1/2 micron boron carbide on leather and after a light stropping the majority of the edge will still comfortably shave, save the very tip where it sees the most board contact, and feel that I will probably get another week or so of useable sharpness. The edge retention of the suisin far surpasses the kono white 2 in my experience.

  9. #9
    Interesting...I'm looking to pick up another gyuto, and the suisin is on the list of contenders. Just wasn't sure if it would be too similar to my kono to justify getting, but if the edge retention is that much better, it just moved up a couple of spots.

    Thanks for the feedback

  10. #10
    How the performance of the Suisin IH gyuto?

Posting Permissions

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