Hello to all community here on KKF!
I’ve been attending this forum for awhile now, learned a lot. Thanks for that!
As I am slicing a lot of super thin (read transparent) salmon, hamachi etc.. every day for dinner service, I’d like to upgrade myself with the correct tool for the task.
The knife I’m using is Kono HD2 Suji 300mm.
I’d like to switch to Fuguhiki. My problem with Kono is getting a lot of drag. I expect performance improvement with this change. Are my expectations correct?
The only J-knife I own apart from Kono is Toyama Deba 180mm and I simply love the feeling single bevels give.
My budget is cca 1000$.
I am not chasing fancy handles. I am solely interested in performance. The knife wouldn’t ever touch a bone.
I can sharpen knives currently at level 4/10.
What are your recommendations? I’d respect any help.
Where would you look for it, they are quite rare as it seems..
What are your recommendations? I’d respect any help.
Thanks!
Regards,
Radan
I’ve been attending this forum for awhile now, learned a lot. Thanks for that!
As I am slicing a lot of super thin (read transparent) salmon, hamachi etc.. every day for dinner service, I’d like to upgrade myself with the correct tool for the task.
The knife I’m using is Kono HD2 Suji 300mm.
I’d like to switch to Fuguhiki. My problem with Kono is getting a lot of drag. I expect performance improvement with this change. Are my expectations correct?
The only J-knife I own apart from Kono is Toyama Deba 180mm and I simply love the feeling single bevels give.
My budget is cca 1000$.
I am not chasing fancy handles. I am solely interested in performance. The knife wouldn’t ever touch a bone.
I can sharpen knives currently at level 4/10.
What are your recommendations? I’d respect any help.
Where would you look for it, they are quite rare as it seems..
What are your recommendations? I’d respect any help.
Thanks!
Regards,
Radan
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