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Thread: Suisin INOX Honyaki or Konosuke HD

  1. #1

    Suisin INOX Honyaki or Konosuke HD

    What is the difference between Suisin INOX Honyaki and Konosuke HD (Gyuto)
    Which knife is better geometry, a thin, who would be better cut and longer stay sharper.
    Yours sincerely

  2. #2
    I actually get this question a lot. The knives are very similar with regard to geometry and profile. Likewise the fit and finish on both is superb. The steel, however makes the difference. Figuring out which is the best fit for you depends a lot on your personal preferences.

    First, the Suisin... When i first started using these knives, i didnt really understand the steel. It was only after i spent a significant amount of time at Suisin, sharpening a ton of knives, training with their craftsmen, talking to them about sharpening, and testing out their knives did i really get what makes this knife great. With the steel (19c27), the heat treatment, and the proper sharpening, this knife takes a great edge, has awesome toughness, and is easy to maintain. For me, learning the sharpening was key. This steel and heat treatment responds well to having a thin edge with a high angle microbevel (around 40-45 degrees). I only put the microbevel on one side (usually the right side because i am right handed). With this kind of sharpening, i get much more out of this knife. The toughness is greatly increased, making it a knife i dont feel like i have to baby. Fixing it is easy and the knife can be sharpened in just a couple of minutes on a high grit stone (6k+). I also happen to like the handles on this knife a lot... they are just the perfect size and shape for me.

    For me, this new sharpening has made this knife stand out again from the many similar knives out there... including the tadatsuna. No other knife like this that i have tried responds quite the same way to this kind of sharpening.

    Now, the Konosuke HD. I also really love this knife. What makes it special is that is sharpens as quickly and easily as carbon steel and takes a better edge than most stainless steel knives that i have ever tried (much closer to carbon than stainless). It also has increased toughness when compared to carbon equivalents (such as the white #2). I like to think of it as a stainless carbon blade. It pretty much takes the best of carbon and blends it with the best of stainless.

    The Konosuke takes a better edge than the suisin, but the suisin holds an edge longer and has better toughness. The Konosuke is easier to sharpen, but touching up the Suisin is quicker. Picking which one is right for you is mostly just a matter of personal preference. They are both great knives.

    Hope this helps.


  3. #3
    Thank you-Jon!

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  6. #6

    Join Date
    Mar 2011
    Saskatoon, Canada
    So if you use the same techniques to sharpen the Tadatsuna as the Suisin is the Tad then inferiour

  7. #7
    Quote Originally Posted by Monchoon View Post
    So if you use the same techniques to sharpen the Tadatsuna as the Suisin is the Tad then inferiour
    That as been my experience. The ginsanko does not act in the same way. Its not a huge difference, but after a lot of testing i noticed it (as did the two other people i was testing fact they were the ones to point it out to me). We were using the knife in a professional setting at a fugu restaurant.

  8. #8
    Senior Member Citizen Snips's Avatar
    Join Date
    Mar 2011
    St. Louis, MO
    another thing i dont think was considered here was the profile. although ive not used the suisin or tad, the pictures kinda look like the konosuke and tad are closer while the suisin is a bit more narrow. that can be good or bad depending on what vladimir is looking for.

  9. #9
    I didn't know that Suisin used Sandvik 19c27 steel in their knives. Lots of other makers use 19c27 but, based on the comments of users, the Suisin knives are superior to most other 19c27 knives.

    Interesting stuff.
    "Don't you know who he is?"

  10. #10
    So what accounts for the price gap?

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