Hi there!
I am on the hunt for a new Gyuto to replace my Misono UX 10 210mm gyuto in Swedish steel.
I have been looking at getting a Kono HD2 due to a retailer in vancouver selling them, however am impartial to getting a laser.
I just want something that holds a great edge and is super sharp. As i have trolled through the forums, seems the HD2 is overpriced for what it is and there are other options out there that are as good or better for the price.
No preference to stainless steal or Carbon...i am proficient in sharpening and usually do so with my knives once every fortnight. Was leaning towards carbon steel, however the more i read it seems both types of steel holds a great edge and are very sharp.
I am not a knife collector, but am looking for something special to mark my time over on this side of the world.
Look forward to hearing the suggestions.
Cheers.
LOCATION
What country are you in?
Vancouver, Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto
Are you right or left handed? Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese Octagonal handle
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? 500 CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home, but use in a professional environment once or twice a week.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) Mutli task knife: chopping veg, slicing, trimming meat...i have a CCK cleaver as my chopper
What knife, if any, are you replacing? Misono UX 10 Gyuto 210mm in swedish stainless steel
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch grip
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Chopping & slicing
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) Better sharpness & edge retention, good FF
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) Yes, confident in sharpening. Currently sharpen my knives once every 2 weeks (Suehiro 300 & 1000, Rika 5000, leather strop)
I am on the hunt for a new Gyuto to replace my Misono UX 10 210mm gyuto in Swedish steel.
I have been looking at getting a Kono HD2 due to a retailer in vancouver selling them, however am impartial to getting a laser.
I just want something that holds a great edge and is super sharp. As i have trolled through the forums, seems the HD2 is overpriced for what it is and there are other options out there that are as good or better for the price.
No preference to stainless steal or Carbon...i am proficient in sharpening and usually do so with my knives once every fortnight. Was leaning towards carbon steel, however the more i read it seems both types of steel holds a great edge and are very sharp.
I am not a knife collector, but am looking for something special to mark my time over on this side of the world.
Look forward to hearing the suggestions.
Cheers.
LOCATION
What country are you in?
Vancouver, Canada
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto
Are you right or left handed? Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese Octagonal handle
What length of knife (blade) are you interested in (in inches or millimeters)? 240mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? 500 CAD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment? Home, but use in a professional environment once or twice a week.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) Mutli task knife: chopping veg, slicing, trimming meat...i have a CCK cleaver as my chopper
What knife, if any, are you replacing? Misono UX 10 Gyuto 210mm in swedish stainless steel
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) pinch grip
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Chopping & slicing
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) Better sharpness & edge retention, good FF
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) Yes, confident in sharpening. Currently sharpen my knives once every 2 weeks (Suehiro 300 & 1000, Rika 5000, leather strop)
