Chefknivestogo Forums

Did you already review rika?

I’d love to see some expansion of the konosuke YS line. Perhaps sujis, western handles or even 270mm gyutos.

In my experience the stainless clad versions are thicker overall blades. While the classic has that really sharp protruding shinogi I find the blade to be thinner and lighter.

Im open to anything that matches the trade value, except for iron clad knives.
Yeah, a suji would be worth considering.

$335 shipped. Remember, this knife was $475 new.

Price drop to $345 shipped

Bump

It’s used and has been sharpened several times. I’m not using it often enough to justify keeping.

Sorry for the duplicate pics

[attachment=1]B5B12344-B7EF-4B49-8109

I’d like to sell or trade my gesshin heiji semi stainless suji 240mm w heiji saya. Actual length is 250mm x 36mm (it’s really a 10 inch suji basically) very thin behind the edge, seems to be somewhat lighter than most heijis. I paid $475 for it bnib 2 monthes ago. Just looking for $360 shipped. Open...

I’m actually curious how the Swedish stainless KS sharpens in general. What’s it like? Kono and ginga stainless?

It’s really great to see kono HD westerns reappear. Any chance we’ll see some HD 240mm-300mm sujis appear anytime soon? Wa or western?

Saya included or no?

Is GS+ steel sld? I reread the product page and the cladding is semi stainless...interesting.

I much prefer true grit yahiko 240? grit over pink brink before moving to cerax 320.

I’ve never resented shun for the steel or the handles or the cheap dammy....for me it’s all about the truly horrible profile. Like 4% of all the food I cut I use a rock chop and yet the shun profile in a way encourages the user to rock chop everything.

I’ve owned Atleast a dozen gesshin stones over the years. It’s really impossible to generalize their properties as they’re all designed with different characteristics and features. Gesshin 2k is a little overrated I think, much prefer Jon’s splash and go 1200. 5k isn’t special. 3k splash and go suck...