Marko Tsourkan
Founding Member
- Joined
- Feb 28, 2011
- Messages
- 5,005
- Reaction score
- 34
What did you guys use to use, and what are you using now? Which knife (if any) has been consistently a good performer and why?
M
M
My favorite for years was and old 9inch carbon Sabatier one of the originals from the late 1870's, Then I switched to a hundred year old Carbon Henckels, Then a 240mm Hiromoto Hc. Now I'm rotating the set Randy made me and a set that Del made me in AEB-L. Hopefully, I can add a Marko set to my list one day.:thumbsup:What did you guys use to use, and what are you using now? Which knife (if any) has been consistently a good performer and why?
M
All that's true.Devin Thomas mystery steel carbon gyuto. All the things you could want in a work knife...long lasting edge, great profile and thin behind the edge, and patinaed so it doesn't look like much. Chef Niloc has it now and I am waiting to see if he feels the same.
I recently made the switch from a Moritaka 240mm blue #2 to a Konosuke HD 240mm as my main knife and couldn't be happier.
I'd recommend the HD to anyone in a pro environment.Super thin,sharpens up real nice and keeps it's edge even after hours of abuse on a crappy poly board.No patina or discolouration or transfer of odors or flavours and it's virtually stainless(unlike my Moritaka).
Is it a lefty version?
Seems like Hiromoto, Konosuke and Sabatier are leading the charge. Interesting.
-AJ
"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...
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