frombaltimore
Member
my name is michael, and i have been cooking professionally for about 10 years. i’ve used japanese knives almost since i started cooking, and i been lurking on this forum off and on for about 5 years. i decided to join because i wanted to search for an answer for a question that has been plaguing me for a while. what are the true differences between knives in the 100-200/300-400/500-600 and 600 and up dollars ranges? what makes certain knives/knife makers so highly regarded? also, i came across a very detailed post about the history of konosuke knives, that was one of the best thing i have read(minimal hyperbole).
my line up: masakage koishi 180mm, takeda nas sasanoha medium, moritaka 240mm, yu kurosaki sujihiki 270mm, kanehide hankotsu 150mm, and a locally made hankotsu (hyde handmade knives in baltimore). i am almost certain that my next knife will
be a konosuke fm or kaiju, if i can find one. have a good rest of the day.
my line up: masakage koishi 180mm, takeda nas sasanoha medium, moritaka 240mm, yu kurosaki sujihiki 270mm, kanehide hankotsu 150mm, and a locally made hankotsu (hyde handmade knives in baltimore). i am almost certain that my next knife will
be a konosuke fm or kaiju, if i can find one. have a good rest of the day.
