Buy knife

[Artur]

Dear Knife Forum !
I would like to buy a knife I really like the Konosuke hd2 but I see many people sell their Konosuke knives after a while I don't understand why ?
Only Gyuto 240 mm I am interested in steel no matter .
Anyone can advise what knife to buy ?
Thanks

 

[Jovidah]

Whether a knife is the right choice for you depends a lot on your preferences. What made you interested in the Kono HD2 in the first place?

 

[gentiscid]

Once you start, it’s hard to stop. It’s not the knife’s fault, it’s human nature to try something else. It applies to multiple fields, not just cutlery.

 

[HumbleHomeCook]

People are going to need a lot more information.

Copy this and fill it out to get started:

https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/

 

[JayS20]

Don't try to read too much into that.
People sell all kinds of knives. You will see people selling Yanicks, Milans, Kamons, Kipps, Bidingers and so on...
All of these sit at the top for me personally.
Konosukes are good knives. The HD2 cuts well but is still robust enough and good FnF. If that's what you are after go for it.
Since you are in Europe, someone sells one here WTS - EU - Konosuke HD2 240mm Gyuto + 150 Petty - ebony handle blond horn ferrule

 

[David R]

I have a Kono HD2 240 gyuto. It's a good knife. Not my favorite knife, but an excellent knife by any measure. HD2 is a good steel. Again, not my favorite but perfectly serviceable. If you told me this was the only chef's knife I could use for the rest of my life I'd be fine with it.

Mini review: I prefer a different blade shape and just a little more weight to my knives. I like powdered steels, but to be honest the food doesn't care. It all takes a good edge. It doesn't patina but does stain a little. Most people don't like this. It cuts the same, but doesn't get the cool patina most people want. It will corrode with acid so it's not like European stainless. It cuts very well.

People like me sell these because we're always interested in trying something different and can't keep unlimited knives around.

 

[JASinIL2006]

Nothing wrong at all with Konosuke HD2s, especially if you're looking for a lighter, thinner blade. I have a couple HD2s - a 270 gyuto and a 300 sujihiki - and they are very nice knives.

 

[icanhaschzbrgr]

I have a Kono HD2 240 gyuto. It's a good knife. Not my favorite knife, but an excellent knife by any measure. HD2 is a good steel.

Just a small note: HD2 isn't a steel name, it's a knife model name. They advertise it as semi-stainless. Not sure anyone has ever done analysis to get precise information on steel composition.

 

[David R]

Just a small note: HD2 isn't a steel name, it's a knife model name.

Good correction, and my bad. It's actually "Undisclosed High Carbon Semi-Stainless" per the Kono web site. I defaulted to the stupid reseller jargon that commonly refers to it as HD2 steel.