UglyJoe
Founding Member
- Joined
- Mar 1, 2011
- Messages
- 426
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Hey guys, wanted to post up a quick review of my newest knife. I got this Konosuke petty a bit over a week ago from Jon, and I wanted to show it off! Here are some photos:
This is my first Konosuke and I'm very impressed. Fit and finish on the knife is gorgeous, everything is rounded off perfectly, the saya fits nicely, and the handle is the stabilized ho handle Konosuke now offers. It's a great handle, both in feel and finish, and I really like this option and would suggest it highly to others interested in Konosuke's knives.
The OOTB edge was okay. It was sharp, but had a couple of rough spots/chips in it. The knife itself is very close to a 50/50 grind, and the edge was ground with maybe a very slight bias to the right hand side, maybe 60/40. I've been wanting to play around with a 99/1 grind and thought this knife would be a good knife to do this on, as the thinness of the edge won't be a problem so much on a knife that wont hit the board as often or as forcefully as say a gyuto. The knife took the edge quickly and without too much work, and needless to say this knife is SHARP. One of the sharpest knives I own, with the exception of a white #2 150mm yanagi, the only single bevel I currently own. I ground exclusively on the right hand side of the knife, and simply removed the burr on a 6000x stone on the back side with a few light passes. No microbevel on the face side.
The edge has held up really well. This is the first japanese monosteel knife I have owned, and I was a little shocked at how long it's taking the patina to form naturally. I wipe down the blade every minute or so while working, and the knife has taken basically no patina so far. In fact, I was convinced that there had been some mixup at the factory and I'd gotten the HD or stainless blade for at first shy so I hit the tip wiht a bit of mustard just to make sure, and yes, it's white #2. Very shocked at how slow the patina is forming, as my other clad carbon knives start to darken in seconds when dealing with onion, tomato, garlic, etc.
Anyway, my silliness aside, this knife is great and highly recommended. Super thin, as one would expect from Konosuke, very light and nimble, the edge doesn't chip easily (I broke down some chicken and purposely scraped some bone a bit to see if chipping would be an issue, and it wasn't), it takes a killer edge, is very easy to sharpen, and the handle doesn't need any particularly special care because it's already stabilized. For the price you simply can't go wrong with this knife!
This is my first Konosuke and I'm very impressed. Fit and finish on the knife is gorgeous, everything is rounded off perfectly, the saya fits nicely, and the handle is the stabilized ho handle Konosuke now offers. It's a great handle, both in feel and finish, and I really like this option and would suggest it highly to others interested in Konosuke's knives.
The OOTB edge was okay. It was sharp, but had a couple of rough spots/chips in it. The knife itself is very close to a 50/50 grind, and the edge was ground with maybe a very slight bias to the right hand side, maybe 60/40. I've been wanting to play around with a 99/1 grind and thought this knife would be a good knife to do this on, as the thinness of the edge won't be a problem so much on a knife that wont hit the board as often or as forcefully as say a gyuto. The knife took the edge quickly and without too much work, and needless to say this knife is SHARP. One of the sharpest knives I own, with the exception of a white #2 150mm yanagi, the only single bevel I currently own. I ground exclusively on the right hand side of the knife, and simply removed the burr on a 6000x stone on the back side with a few light passes. No microbevel on the face side.
The edge has held up really well. This is the first japanese monosteel knife I have owned, and I was a little shocked at how long it's taking the patina to form naturally. I wipe down the blade every minute or so while working, and the knife has taken basically no patina so far. In fact, I was convinced that there had been some mixup at the factory and I'd gotten the HD or stainless blade for at first shy so I hit the tip wiht a bit of mustard just to make sure, and yes, it's white #2. Very shocked at how slow the patina is forming, as my other clad carbon knives start to darken in seconds when dealing with onion, tomato, garlic, etc.
Anyway, my silliness aside, this knife is great and highly recommended. Super thin, as one would expect from Konosuke, very light and nimble, the edge doesn't chip easily (I broke down some chicken and purposely scraped some bone a bit to see if chipping would be an issue, and it wasn't), it takes a killer edge, is very easy to sharpen, and the handle doesn't need any particularly special care because it's already stabilized. For the price you simply can't go wrong with this knife!