Chefknivestogo Forums

I think you've probably already made an order Mark, but I might have interest in these as well. 50/50

Surprised this hasn't sold yet... This is another amazing knife by Konosuke/Yoshikane. I would definitely buy it here if I didn't already have one.

Do you know the weight of the knife? Also, could you post a picture of the spine?

A recurring nightmare I used to have: We would have a guest staying with us and I would walk into the kitchen after they had "helped with the dishes" by running several of my knives through the dishwasher.... X_x

From what I've seen All Clad handles aren't designed to be comfortable, they're more designed to be functional. This video from America's Test Kitchen gives a bit of info from a few chef's point of view. (I'm a home cook with some all clad) https://www.youtube.com/watch?v=Y0EHnICJlt4 Mainly, they po...

Looking great TIm, I look forward to it!

Stephen

https://www.chefknivestogo.com/tawh1sa27.html

Weight: 8.5mm should be 8.5oz

I'm hoping too. There's a ton of weddings I've gotta go to this year, I still need to figure out if there's enough time/vacation days.

Will I took the plunge and got one. My problem is in some cases it works too well. If the meat is in an ackward place where you can’t read the screen and without a hold button by the time I bring it out it is changing the temp measurement. Sure wish it had a hold button but wow it is fast. In some ...

I bought one of these knives, and it is admittedly beautiful. I posted this below to the pass around thread: "I ended up removing the finish on the knife using a 400 grit and 800 grit mx pad, and as expected, it works much better. Before removing the finish I had to use a rather forceful push c...

Sorry to say, they were already added to the site and have since sold out.

https://www.chefknivestogo.com/buhaxhpcl.html

Thank you Ray for moving the thread, and thank you Joe for the additional links. Did anyone have any input on potential slicking of the cladding? It looks like Jeffry owned one of these in the past.

Apologies to revive this dead thread, but it is the exact thread I was hoping to start myself. Does anyone have any more feedback on these 2 knives? I have used some damascus knives in the past where way too much etching was one on the cladding, and as a result, generated a large amount of drag as i...

I think I saw Steve measure a knife that way in his last video.

!!! They're available! Probably time to grab one...

I would be interested to know about these too if there's any more information. Looking forward to getting these for some family members.

Ray, give a little review when you get them if you would! It would be interesting to get a perspective on the full progression.

Another possibility, since I think we had gone to calling it a "French" profile instead of a "KS" profile, you could call it the 'Konosuke GS+ French Gyuto 240mm".

delmar wrote: ↑Fri Mar 30, 2018 5:43 pmAll sold out?

Delmar, that page is a placeholder for when Mark receives them. I'm guessing it will still be at least a couple more weeks before they're available.

I'd take a look at Kagekiyo as a comparison against some of the more recent Fujiyama knives.