Cadillac J
Founding Member
- Joined
- Mar 1, 2011
- Messages
- 641
- Reaction score
- 5
So it has been a week with my 270 Konosuke HD suji now, and I think Ive had enough time with it to make my personal comparison between the white#2 which I know and love.
The HD steel felt really good on the stones, and although it didnt quite have that refinement of white#2, it was closer than I expected it to be for semi-stainless steel. However, the white can take a keener edge versus the HD from my experience I sharpened both sides with the spine maybe 3 millimeters off the stone face with a 90/10 asymmetry with a slight hamaguriba on the face(just like with my white), but upon using it I noticed minute chipping for the first time ever but instead of re-sharpening with a more obtuse angle, I just added a micro-bevel (which I normally dont do) and the issue went away with no loss in performance.
I can say that I think the white#2 gets just a tad bit sharper, but the difference is barely noticeable but what IS noticeable is how the HD holds that edge for a longer period of time. As far as edge retention and holding abilities, it seems very similar to that of the 19c27 in my Suisin inox honyaki petty. Although steels like the HD/CarboNext are referred to as semi-stainless, my 19c27 seems to have more patterns/coloring on the blade over longer use than my CarboNext doeshmm.
The difference between the 300 and 270 sujis is much more than I thought it would betheir profiles and blade shapes arent just smaller/larger copies of one another at all I actually prefer the 270 shape better as it is narrower and more streamlined. The most noticeable difference in use and cutting is the balance point (as you can see in the picture). The HD 270 balance point is a millimeter or so in front of the ferrule, while both the white#2 gyuto(270) and suji both are more blade-heavy with the balance point almost an inch in front of the choil. Not sure if this is HD/white#2 or just size specific, or possibly has anything to do with the weight difference of the ebony handle, etc? (maybe Jon could comment on the 270 white#2 suji balance point) But it makes for a different cutting experienceI actually like both depending on what type of cutting I am doing.
After using both, I really cant say I prefer or favor the white#2 or the HD both are equally awesome, just depends on what your needs and likes are. For now, the HD is going to replace my 300 as my go-to knife for a while just because it is new and I want to get more in touch with it. This isnt a very detailed review, but hopefully gave some insights to anyone who is deciding between the two lines. Here are some pictures
The HD steel felt really good on the stones, and although it didnt quite have that refinement of white#2, it was closer than I expected it to be for semi-stainless steel. However, the white can take a keener edge versus the HD from my experience I sharpened both sides with the spine maybe 3 millimeters off the stone face with a 90/10 asymmetry with a slight hamaguriba on the face(just like with my white), but upon using it I noticed minute chipping for the first time ever but instead of re-sharpening with a more obtuse angle, I just added a micro-bevel (which I normally dont do) and the issue went away with no loss in performance.
I can say that I think the white#2 gets just a tad bit sharper, but the difference is barely noticeable but what IS noticeable is how the HD holds that edge for a longer period of time. As far as edge retention and holding abilities, it seems very similar to that of the 19c27 in my Suisin inox honyaki petty. Although steels like the HD/CarboNext are referred to as semi-stainless, my 19c27 seems to have more patterns/coloring on the blade over longer use than my CarboNext doeshmm.
The difference between the 300 and 270 sujis is much more than I thought it would betheir profiles and blade shapes arent just smaller/larger copies of one another at all I actually prefer the 270 shape better as it is narrower and more streamlined. The most noticeable difference in use and cutting is the balance point (as you can see in the picture). The HD 270 balance point is a millimeter or so in front of the ferrule, while both the white#2 gyuto(270) and suji both are more blade-heavy with the balance point almost an inch in front of the choil. Not sure if this is HD/white#2 or just size specific, or possibly has anything to do with the weight difference of the ebony handle, etc? (maybe Jon could comment on the 270 white#2 suji balance point) But it makes for a different cutting experienceI actually like both depending on what type of cutting I am doing.
After using both, I really cant say I prefer or favor the white#2 or the HD both are equally awesome, just depends on what your needs and likes are. For now, the HD is going to replace my 300 as my go-to knife for a while just because it is new and I want to get more in touch with it. This isnt a very detailed review, but hopefully gave some insights to anyone who is deciding between the two lines. Here are some pictures
