Hi all, greetings from NL

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New member here, Daniël from the Netherlands.
Looking forward to using the forum and getting information & inspiration from all you people.
Currently owning a Konosuke HD2 gyuto, Masamoto KS gyuto and a stainless steel kitchen knife from Florentine (Barcelona), using a few boards from Hasegawa, and sharpening my knives with stones from Morihei (Hishiboshi) and Naniwa (Professional).
All the best!
 
Welcome! How do the Florentine knives compare in performance to stuff like the Kono and the KS? They've always been on my radar becasue at least they have a distinctive recognizable look but I've always wondered whether they actually perform?
 
Welcome! How do the Florentine knives compare in performance to stuff like the Kono and the KS? They've always been on my radar becasue at least they have a distinctive recognizable look but I've always wondered whether they actually perform?
My Florentine performs really good. The stainless is made of Sandvik 14C28N and thats a great steel, really durable. It's my performer when I just want to quickly make a meal and don't want to think too much, and it really is a pleasure working with it. It cuts nice and holds an edge quite good.

In comparison to the Kono and KS, the Florentine is just harder to get really sharp, and when you get it really sharp, it fairly quickly loses that sharpness. It was my first knife and first love, and I really like the looks of it (I got the red classic handle, check the video) and it performs great, but for sharpness and the ease of sharpening it doesn't compare to something like the Kono and certainly not the KS.

That being said, I mostly use my Kono HD2 because it gets really sharp quickly and holds that for a long time with minimal care, because it is semi stainless. Great, great performer. The KS is just, yeah, KS :)
 

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hi daniel!
how do you like the moriheis and how do they compare to the naniwas in your opinion?
considering buying a few.

I prefer the Morihei 4000 over the Naniwa Pro 3000, because it gives a bit more of a toothy edge with better feedback, especially on Japanese knives. Really nice to try them out and see what your personal preference is.
 
I prefer the Morihei 4000 over the Naniwa Pro 3000, because it gives a bit more of a toothy edge with better feedback, especially on Japanese knives. Really nice to try them out and see what your personal preference is.
definitely planning to!
Tosho knife arts aint far so this week or next i might drop by and check em all out, try not to have a stroke out of excitement
 
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