Low post count pass around.
Re: Low post count pass around.
Ok, I sent it on to David but it sure wasn't easy to let go of. I also thought the sharpening card from Alton was very cool. This knife was sharp! Real sharp! After I used it a while a light stropping on balsa with compound and some leather had it back to laser performance. Fit and Finish was great and the knife was very light and nimble even though I am a 210 guy. It's not only a performer but a very good looker, I really liked the blonde buffalo.
Re: Low post count pass around.
Cool, I am gonna put it head to head with one of my HDs
And I'll get a comparison from there.
I normally have to handle making the specials for the week so it should get used in a wide range of products.
And I'll get a comparison from there.
I normally have to handle making the specials for the week so it should get used in a wide range of products.
Re: Low post count pass around.
She arrived this afternoon packed very well and the first thing I did was get it next to my blond 240 HD.
Exactly the same profile, height, width etc...
Exactly.
and also pretty much the same balance point
(which sits right at the start of the screened/stamped lettering.)
The HD has the gap that you find between the neck and the handle which considering the
White#2 is reactive it's probably a good idea that it sits installed all the way.
I could see that little nook being a pain to keep rust free.
Also the HD I have has that much added length than the white#2 version.
(About the thickness of a dime)
Edge is still in great shape I believe it got a touch up on a strop before it was shipped.
Next step is to give it a run though some stuff tomorrow afternoon.
I figured on green onions, white onions, dakon radish, Roma tomatoes, cucumbers, some carrot, corned beef, shredded cabbage and whatever odd bits I can run it though should paint a good picture.
I won't be pushing any real large amount prep though it because when we do onions for instance it's 25lbs to 50lbs a shot.
Or
I'll have about 80lbs of raw/cooked chicken breast to work though at some point in the day but I'll try not to beat up the edge to much.
But even 10lbs should put a nice blue in the blade.
So I'll rotate it with whichever knife tags along tomorrow.
I can't see it preforming poorly on anything the big thing I would wonder is edge retention.......
But I'll let y'all know how she runs.
Exactly the same profile, height, width etc...
Exactly.
and also pretty much the same balance point
(which sits right at the start of the screened/stamped lettering.)
The HD has the gap that you find between the neck and the handle which considering the
White#2 is reactive it's probably a good idea that it sits installed all the way.
I could see that little nook being a pain to keep rust free.
Also the HD I have has that much added length than the white#2 version.
(About the thickness of a dime)
Edge is still in great shape I believe it got a touch up on a strop before it was shipped.
Next step is to give it a run though some stuff tomorrow afternoon.
I figured on green onions, white onions, dakon radish, Roma tomatoes, cucumbers, some carrot, corned beef, shredded cabbage and whatever odd bits I can run it though should paint a good picture.
I won't be pushing any real large amount prep though it because when we do onions for instance it's 25lbs to 50lbs a shot.
Or
I'll have about 80lbs of raw/cooked chicken breast to work though at some point in the day but I'll try not to beat up the edge to much.
But even 10lbs should put a nice blue in the blade.
So I'll rotate it with whichever knife tags along tomorrow.
I can't see it preforming poorly on anything the big thing I would wonder is edge retention.......
But I'll let y'all know how she runs.
Re: Low post count pass around.
So a full day at work today and it exactly as I expected considering it's exactly the same as my 240HD.
I mean I even started to trace an outline on paper of the newer of the two HDs I have and it matched perfectly.
It was a light day for me prep wise just because I had to run the wheel during brunch but I managed to sneak away and play around with some stuff.
I started by mincing a couple pounds of ginger that I needed asap and then moved though my prep in a normal order, which means I handle all the stuff I need to do with a sharper edge and move down the list to the stuff that eats my edges up (i.e. I don't start my shift by dicing 100lbs of sweet potatoes if I have to do fine herbs and tomatoes)
So the batting order was 2lbs ginger, a couple pounds of thin sliced green onions , a bunch of sliced and diced Roma tomatoes, some thin frenched white onions, 4 gallons of shredded cabbage, green & red bell peppers, 5lbs finely diced carrots, 40lbs of cooked chicken breast, and some other odd bits as needed.
It holds a pretty good edge for a white with no micro chipping that I can see.
Towards the end I tried a couple of sliced tomatoes and she needed to be honed but that's normal and expected.
I didn't bother bring a stone to work today so I'll figure out if I want to lightly touch it up on a high grit or send it along as is to the next person
The white #2 is done well and isn't really as reactive as I expected.
I'll do about 40lbs of cooked chicken breast and rinse in hot water and it really brings out the blues and purple but not so much on this guy.
I keep my kitchen carbon knife friendly at work which basically means plenty of dry towels and rolls of paper towels mounted in strategic spots in the kitchen so keeping it dry is easy.
As you would expect with this style knife things stick to the blade but no more than any other HD or laser style. No wedging on anything. I find the longer you have one of these the better they get anyways because the surface picks up minor scuffs and scratches that act like microscope grattons.
Nothing really sicks to my older HD but that one has the miles and the marks on it.
I guess the basic idea is this is exactly the same knife as a HD and I can assume the swedish model. I thought there might be some kinda of difference but....nope. exactly the same.
If you don't like to deal with wiping a knife before you walk away or just wanna save a few bucks but still play around with a great profile and a cool knife that's easy to care for...
Get a swedish stainless version.
So if you like to sharpen or need a laser at home or have the time to keep her clean and dry....
get a white #2 version.
If you are a pro who most likely won't wanna deal with honing or sharping a knife at work....or don't have time but you have time to wait for one to come in stock....
Stick with the HD.
A side note:
The blond ferrule has a nice brown/red thing going on that's cool as hell.
And
The only things that mildly bugs me is the etched instead of stamped markings on the blade...
I know it's stupid but if that's the worst I can come up with that's not bad.
I mean I even started to trace an outline on paper of the newer of the two HDs I have and it matched perfectly.
It was a light day for me prep wise just because I had to run the wheel during brunch but I managed to sneak away and play around with some stuff.
I started by mincing a couple pounds of ginger that I needed asap and then moved though my prep in a normal order, which means I handle all the stuff I need to do with a sharper edge and move down the list to the stuff that eats my edges up (i.e. I don't start my shift by dicing 100lbs of sweet potatoes if I have to do fine herbs and tomatoes)
So the batting order was 2lbs ginger, a couple pounds of thin sliced green onions , a bunch of sliced and diced Roma tomatoes, some thin frenched white onions, 4 gallons of shredded cabbage, green & red bell peppers, 5lbs finely diced carrots, 40lbs of cooked chicken breast, and some other odd bits as needed.
It holds a pretty good edge for a white with no micro chipping that I can see.
Towards the end I tried a couple of sliced tomatoes and she needed to be honed but that's normal and expected.
I didn't bother bring a stone to work today so I'll figure out if I want to lightly touch it up on a high grit or send it along as is to the next person
The white #2 is done well and isn't really as reactive as I expected.
I'll do about 40lbs of cooked chicken breast and rinse in hot water and it really brings out the blues and purple but not so much on this guy.
I keep my kitchen carbon knife friendly at work which basically means plenty of dry towels and rolls of paper towels mounted in strategic spots in the kitchen so keeping it dry is easy.
As you would expect with this style knife things stick to the blade but no more than any other HD or laser style. No wedging on anything. I find the longer you have one of these the better they get anyways because the surface picks up minor scuffs and scratches that act like microscope grattons.
Nothing really sicks to my older HD but that one has the miles and the marks on it.
I guess the basic idea is this is exactly the same knife as a HD and I can assume the swedish model. I thought there might be some kinda of difference but....nope. exactly the same.
If you don't like to deal with wiping a knife before you walk away or just wanna save a few bucks but still play around with a great profile and a cool knife that's easy to care for...
Get a swedish stainless version.
So if you like to sharpen or need a laser at home or have the time to keep her clean and dry....
get a white #2 version.
If you are a pro who most likely won't wanna deal with honing or sharping a knife at work....or don't have time but you have time to wait for one to come in stock....
Stick with the HD.
A side note:
The blond ferrule has a nice brown/red thing going on that's cool as hell.
And
The only things that mildly bugs me is the etched instead of stamped markings on the blade...
I know it's stupid but if that's the worst I can come up with that's not bad.
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Re: Low post count pass around.
Received the knife this evening. I'm excited to play with it over the next week. I will be sure to post impressions as I go along.
Chris
https://www.instagram.com/p/BVdhdTOFJWV ... brockman27
Chris
https://www.instagram.com/p/BVdhdTOFJWV ... brockman27
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Re: Low post count pass around.
Yep, no problem. It arrived with a pretty sweet edge! Should have a decent amount of prep to get through for fathers day dinner tonight so I'm hoping to put it through a bit of a work out.
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Re: Low post count pass around.
Thank you Snipes.
Personally I waited forever to get my hands on an HD so hopefully it helps someone decide between the lines if they are on the fence about picking up one of the alternatives to the HD line.
It was my first pass around knife so I was a little nervous about touching up the edge so I was extra careful when I did but, I could see this being fun as hell to sharpen and maintain.
Personally I waited forever to get my hands on an HD so hopefully it helps someone decide between the lines if they are on the fence about picking up one of the alternatives to the HD line.
It was my first pass around knife so I was a little nervous about touching up the edge so I was extra careful when I did but, I could see this being fun as hell to sharpen and maintain.
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Re: Low post count pass around.
These are my impressions of a Kono White #2 240mm Gyuto. A few disclaimers before we hop into this: I was only able to enjoy this knife for about 4 prep sessions, I am a home cook, I typically use 210s. As a point of reference my main Gyutos are a Tojiro DP (240), Yoshikane SKD (210), Gihei Blue 2 (210), and a Kaneshige TB (210). I will not be touching on the steel or edge retention of the blade in these impressions. The blade arrived with a nice fresh edge from dAviD.
Ok with that out of the way let’s get started.
I think I get it, not in the way that I think others might, but I think I finally understand why the Kono laser series of knives is so popular and well regarded. It’s all in the way it feels, this knife is perfectly weighted and balanced, it feels immediately comfortable and intuitive as soon as you pick it up. As a 210 user I had my reservations about larger knives, my Tojiro feels heavy and almost unwieldy at times, something I typically only pull out for slicing tasks or when I need to power through a bunch of veg for a holiday meal. The kono felt exactly the opposite, while the Tojiro has a large blade and is handle heavy, the kono is slightly blade heavy but still balances itself out nicely with an extra long handle, this balance allows this knife to feel as nimble as a smaller blade. Now balance on a knife is nice and all but it is the momentum that the balance brings as you start making cuts that really matters. This to me is where this knife shined the most. Chopping through zucchini, onions, potatoes, this thing handled like a dream. It is light and nimble enough for me to whip it around anywhere I please while bringing the authoritative “let the knife do the work” momentum of something that I thought was reserved for only heavier blades (I’m looking at you Gihei Blue 2). I found myself grinning like an idiot each time I started going to town on some product.
Along with the balance, the profile of this knife is fan-friggin-tastic! With a large flat spot near the heel and a very smooth curve towards the tip, this thing was an absolute chopping dream. While the gentle curve does not allow you to rock very high with this blade, rock chopping on some herbs felt smooth smooth smooth. The heel of the knife was my favorite part however. It is totally flat and lets you make full contact with the board. I am not sure exactly what it is about it but there is a feeling of almost bank vault like security to it when I was chopping with the heel. The chops resulted in a super satisfying “cachunk” of the heel locking into place on the board.
Now the controversial part. I really like the grind on this knife, but I do not understand the “laser” classification of it. Laser to me means super wispy thin grind and thin blade stock. While this knife has thin blade stock, the grind on this guy was still beefy enough to be authoritative. Not once did I feel I had to baby this thing for fear of damaging the edge on it. My Yoshikane has a very wispy thin grind/ blade stock and as such, it feels much more fragile and truly “ghosts” through product. The Kono moved through product very nicely but never got to the point of “ghosting” its way through an onion, I was able to feel each cut I made. This is in no way a complaint or even critique of this knife however, I really do prefer being able to feel the product as I go through it and enjoy the authority of a grind you don't have to baby. Maybe this is just more of a misunderstanding of the “laser” classification on my part?
Now for a few nitpicks. The tip on the Kono is good, not great. Plenty thin to get the job done but I would have preferred it to be thinner (specifically when making vertical cuts on onions). Product likes to stick to the side of the blade which shouldn't be a surprise to anyone. My biggest critique is that the blade looks boring. It is a large plain looking piece of metal, no mean looking KU, or refined nashiji to bring more contrast to it. This is admittedly quite a shallow observation, but the knife doesn't scream “Pick me, pick me!” when you look at it, (when you pick it up this is obviously a different story…) and as a home cook who has the luxury of being able to “smell the roses” when cooking I like my blades to look sexy.
So to wrap things up this knife impressed the hell out of me. With the combination of perfect balance, wonderful profile, and a great grind, the sense of authority and comfort this knife instills is what it is all about. I sense a Swedish stainless version of this blade may be appearing on my doorstep in the near future…
Ok with that out of the way let’s get started.
I think I get it, not in the way that I think others might, but I think I finally understand why the Kono laser series of knives is so popular and well regarded. It’s all in the way it feels, this knife is perfectly weighted and balanced, it feels immediately comfortable and intuitive as soon as you pick it up. As a 210 user I had my reservations about larger knives, my Tojiro feels heavy and almost unwieldy at times, something I typically only pull out for slicing tasks or when I need to power through a bunch of veg for a holiday meal. The kono felt exactly the opposite, while the Tojiro has a large blade and is handle heavy, the kono is slightly blade heavy but still balances itself out nicely with an extra long handle, this balance allows this knife to feel as nimble as a smaller blade. Now balance on a knife is nice and all but it is the momentum that the balance brings as you start making cuts that really matters. This to me is where this knife shined the most. Chopping through zucchini, onions, potatoes, this thing handled like a dream. It is light and nimble enough for me to whip it around anywhere I please while bringing the authoritative “let the knife do the work” momentum of something that I thought was reserved for only heavier blades (I’m looking at you Gihei Blue 2). I found myself grinning like an idiot each time I started going to town on some product.
Along with the balance, the profile of this knife is fan-friggin-tastic! With a large flat spot near the heel and a very smooth curve towards the tip, this thing was an absolute chopping dream. While the gentle curve does not allow you to rock very high with this blade, rock chopping on some herbs felt smooth smooth smooth. The heel of the knife was my favorite part however. It is totally flat and lets you make full contact with the board. I am not sure exactly what it is about it but there is a feeling of almost bank vault like security to it when I was chopping with the heel. The chops resulted in a super satisfying “cachunk” of the heel locking into place on the board.
Now the controversial part. I really like the grind on this knife, but I do not understand the “laser” classification of it. Laser to me means super wispy thin grind and thin blade stock. While this knife has thin blade stock, the grind on this guy was still beefy enough to be authoritative. Not once did I feel I had to baby this thing for fear of damaging the edge on it. My Yoshikane has a very wispy thin grind/ blade stock and as such, it feels much more fragile and truly “ghosts” through product. The Kono moved through product very nicely but never got to the point of “ghosting” its way through an onion, I was able to feel each cut I made. This is in no way a complaint or even critique of this knife however, I really do prefer being able to feel the product as I go through it and enjoy the authority of a grind you don't have to baby. Maybe this is just more of a misunderstanding of the “laser” classification on my part?
Now for a few nitpicks. The tip on the Kono is good, not great. Plenty thin to get the job done but I would have preferred it to be thinner (specifically when making vertical cuts on onions). Product likes to stick to the side of the blade which shouldn't be a surprise to anyone. My biggest critique is that the blade looks boring. It is a large plain looking piece of metal, no mean looking KU, or refined nashiji to bring more contrast to it. This is admittedly quite a shallow observation, but the knife doesn't scream “Pick me, pick me!” when you look at it, (when you pick it up this is obviously a different story…) and as a home cook who has the luxury of being able to “smell the roses” when cooking I like my blades to look sexy.
So to wrap things up this knife impressed the hell out of me. With the combination of perfect balance, wonderful profile, and a great grind, the sense of authority and comfort this knife instills is what it is all about. I sense a Swedish stainless version of this blade may be appearing on my doorstep in the near future…
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Re: Low post count pass around.
nice write up, makes me want to go and hug mine I will say a bright patina does dress up the knife quite well if one were so inclined.
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Re: Low post count pass around.
The knife arrived safely today. It's the last leg of the voyage before returning home.
The edge seems fine. It's the last stop and I'm not sure how many times it has been sharpened (looks like someone tried). i'm sure it has lost something in shipping and usage. I just stropped it on newsprint and roo and will probably do a touch-up sharpening during my week, just to see how it responds. I can use the loupe that just arrived today.
First impressions: it is a different profile than any knife I own (Wusthof trident 10", Misono 440 240, Gihei B2 240, Richmond SKD-11 210, Sukenari Ginsan 240). It has a flat spot and the edge profile does not have a lot of curve to it. The Kono W#1's belly is much less pronounced than anything I own aside from the Gihei. However, the Gihei's edge (which is flat for a good half if not more of the blade) runs much more parallel to the spine through it's flat spot, while the Kono stretches up towards the tip at a steady angle.
As a result, it's not the smoothest rocker. I don't have time to sharpen before tonight's prep session. I'm making braised squid with tomatoes, harissa, and olives for some friends.
I'll continue to report back. Looking forward to the next week of knifely workouts.
The edge seems fine. It's the last stop and I'm not sure how many times it has been sharpened (looks like someone tried). i'm sure it has lost something in shipping and usage. I just stropped it on newsprint and roo and will probably do a touch-up sharpening during my week, just to see how it responds. I can use the loupe that just arrived today.
First impressions: it is a different profile than any knife I own (Wusthof trident 10", Misono 440 240, Gihei B2 240, Richmond SKD-11 210, Sukenari Ginsan 240). It has a flat spot and the edge profile does not have a lot of curve to it. The Kono W#1's belly is much less pronounced than anything I own aside from the Gihei. However, the Gihei's edge (which is flat for a good half if not more of the blade) runs much more parallel to the spine through it's flat spot, while the Kono stretches up towards the tip at a steady angle.
As a result, it's not the smoothest rocker. I don't have time to sharpen before tonight's prep session. I'm making braised squid with tomatoes, harissa, and olives for some friends.
I'll continue to report back. Looking forward to the next week of knifely workouts.
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Re: Low post count pass around.
I was thinking the exact same thing Tom. Great write up Chris, a bit of patina/rainbow adds just enough personality. Also the term laser is very much a personal one IMO and based on previous context.TomCutlery wrote: ↑Mon Jun 26, 2017 9:03 pm nice write up, makes me want to go and hug mine I will say a bright patina does dress up the knife quite well if one were so inclined.
Chris, might I suggest that you add your review to the knife review thread if there is one. Your write up would be very beneficial to others down the road.
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Re: Low post count pass around.
Glad to hear you got it Gastro, I only did some light stropping before sending it out. I think dAviD put it through a full progression before I received it however. I am looking forward to seeing how you like it!
Thanks Tom and Snipes! Some patina I am sure would help break up the blank canvas look it has going on.
It doesn't look like there is a review thread for this knife up yet so I'll go ahead and get one started.
Chris
Thanks Tom and Snipes! Some patina I am sure would help break up the blank canvas look it has going on.
It doesn't look like there is a review thread for this knife up yet so I'll go ahead and get one started.
Chris
Re: Low post count pass around.
Surprisingly I did a bunch of cooked chicken and it was barely changing color but also some knives take a little longer than others for the patina to kick in.
(My other Konosuke turned blue and purple pretty much right away)
I did touch the edge up because after using it, she wasn't cutting tomatoes well anymore and a strop didn't get her sharp enough.
Normally on my personal knives or those of people around me I'm not nervous but this one was a hard choice because it had the sharping service but it was also in need of something so I tried to split the difference that way Chris had a chance at a fair shake.
(My other Konosuke turned blue and purple pretty much right away)
I did touch the edge up because after using it, she wasn't cutting tomatoes well anymore and a strop didn't get her sharp enough.
Normally on my personal knives or those of people around me I'm not nervous but this one was a hard choice because it had the sharping service but it was also in need of something so I tried to split the difference that way Chris had a chance at a fair shake.
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Re: Low post count pass around.
OK, since this is the thread where most of the commentary has been, I'll post my thoughts here. I will try to condense them and add to Chris's thread with what will be closer to my final webstore review.
First off, i want to thank Mark for making his product readily available and also opening this passaround to members with fewer posts. It has been a privilege to find this kind, knowledgeable, and passionate corner of the web who is equally fascinated by cold, hard steel.
Handling the Kono taught me a lot - about lasers, about my current knives, about technique, about grind vs edge sharpness, about reactivity, about fit and finish. I could go on.
Part of the deal is that agreeing to prep with it and evaluate it made me really thoughtful about the act of splitting like particles with angry metal. It wised me up, forced me to focus on my actions rather than standing there wide-eyed and stupefied thinking "Gosh, this is sharp" or "Boy, was that easy."
First things first: the handle and feel of the knife. OK, I get it. This is superior fit and finish compared to most of the Wa knives I've known. Now I understand what people mean when they say extra care and attention was paid to the rounding of the spine, the feel of the choil, and the smooth finish between handle and ferrule. I noticed these things because they escaped my notice altogether. All these minor imperfections totally disappeared. They felt natural and invisible. And that must take work. I noticed these niceties when I picked up other knives I own and compared them. The Gihei Blue #2 240 comes the closest as it is clear plenty of work went into these little things on that blade as well. My Sukenari Ginsan though has pointy edges that I felt when I fist picked it up and even moreso after handling the Kono. Now, having noticed and appreciated these details, I also came to the conclusion that they will not make or break my experience with a knife. I can totally understand why people might expect or desire their high-quality, pricy purchases to be smooth and svelte and practically blemish-free. The Kono was that, but it did not ruin my existing knives in that way.
IN some ways, I'd say this is the first true laser I've handled. Sure, I bought a Richmond SKD-11, which has a thinner spine and edge and can glide a bit more effortlessly through some product than the Kono, but it has a yo handle. One magnificent thing about the Kono is that it is so light, but also ever-so-slightly blade-heavy. I put it down and picked up any of my other knives and the difference was glaring (especially for those with Western handles). Want to make your Gihei feel like a bowling ball? Dice an onion with a Kono first. I think the lighter handle is essential to what makes this blade so free and easy to use. Even if there are thinner blades, that 'free and easy' feeling checks the laser box for me -perhaps a bit better than a more handle-heavy blade might.
I was not overly impressed with the edge out of the box. That is not a commentary on any sharpening or care that anyone prior to me had given it, but I did a paper test and it did just OK. I was sure I would put it on the stones and touch it up. But then I started putting it into product and I forgot all about any misgivings. This knife's mission is clear: to part food from itself, do it cleanly, and do it over and over again. Without reflection or remorse. I realized edge sharpness tests in paper may tell a story, but it's not the story of how the Kono does its job.
One of the next things I noticed was the profile. This seemed less curvy than other knives I owned. It didn't seem to want to rock. Of course, that's silly because the Gihei certainly is a flatter profile more prone to chopping. But take one look at the Gihei and it doesn't look like it wants to rock. Pick it up and it practically starts chopping all on its own. So I don't expect it to behave like a full-bellied German. The Kono, at first blush, looks more like an all-around profile, but once in hand it quickly reveals itself to be a chopper and push-cutter. It made me examine the blade more closely and realize that though the tip is well off the board, we don't get there by way of a semi-parabolic curve, but rather by a shortest-distance-between two points straight-ish edge that comes to a hard stop at the heel without a whiff of back belly. Could I mince herbs with the Kono? Absolutely. After a bit of time, I adjusted my technique, bringing the heel off the board in a slightly more exaggerated manner and it could do the job.
Slicing and push cutting. It didn't take long to figure out where the Kono's bread was buttered. Up and down. Indefatigable. I would get tired before this knife ever would - and I never got tired. Dense wedge-monsters like thick carrots? No problem. Did I feel a bit more authoritative slicing a hardy cabbage core with my Giehe? Sure, I did. But the Kono was more than up to that task. I did not take it to any wintry squash or clingy potatoes, but from what I could see, it sacrificed little in the way of performance and food release with these somewhat more challenging and dense ingredients.
Now, this tip was not flicking through onions, but I'd like to think that a quick sharpening session would straighten that right out. I'd probably say that my Gihei and SKD-11 are sharper. But the Kono really was a joy to use.
This knife told two stories: the one I expected and the one I got. After our first dance, I was obsessed with the profile differences and I figured there was no way I would end up liking this knife. But over the course of the week, it grew on me. It's just so much *fun* to use. Pick it up, put it down, 1 thing is now 2. Repeat. There are many knives I'm interested in trying out. I was pretty sure this knife would not charm me. However, it planted a seed. So contrary to my first impression, this Kono (or one of the several cousins with similar profiles) absolutely could find itself in the portfolio some day soon.
First off, i want to thank Mark for making his product readily available and also opening this passaround to members with fewer posts. It has been a privilege to find this kind, knowledgeable, and passionate corner of the web who is equally fascinated by cold, hard steel.
Handling the Kono taught me a lot - about lasers, about my current knives, about technique, about grind vs edge sharpness, about reactivity, about fit and finish. I could go on.
Part of the deal is that agreeing to prep with it and evaluate it made me really thoughtful about the act of splitting like particles with angry metal. It wised me up, forced me to focus on my actions rather than standing there wide-eyed and stupefied thinking "Gosh, this is sharp" or "Boy, was that easy."
First things first: the handle and feel of the knife. OK, I get it. This is superior fit and finish compared to most of the Wa knives I've known. Now I understand what people mean when they say extra care and attention was paid to the rounding of the spine, the feel of the choil, and the smooth finish between handle and ferrule. I noticed these things because they escaped my notice altogether. All these minor imperfections totally disappeared. They felt natural and invisible. And that must take work. I noticed these niceties when I picked up other knives I own and compared them. The Gihei Blue #2 240 comes the closest as it is clear plenty of work went into these little things on that blade as well. My Sukenari Ginsan though has pointy edges that I felt when I fist picked it up and even moreso after handling the Kono. Now, having noticed and appreciated these details, I also came to the conclusion that they will not make or break my experience with a knife. I can totally understand why people might expect or desire their high-quality, pricy purchases to be smooth and svelte and practically blemish-free. The Kono was that, but it did not ruin my existing knives in that way.
IN some ways, I'd say this is the first true laser I've handled. Sure, I bought a Richmond SKD-11, which has a thinner spine and edge and can glide a bit more effortlessly through some product than the Kono, but it has a yo handle. One magnificent thing about the Kono is that it is so light, but also ever-so-slightly blade-heavy. I put it down and picked up any of my other knives and the difference was glaring (especially for those with Western handles). Want to make your Gihei feel like a bowling ball? Dice an onion with a Kono first. I think the lighter handle is essential to what makes this blade so free and easy to use. Even if there are thinner blades, that 'free and easy' feeling checks the laser box for me -perhaps a bit better than a more handle-heavy blade might.
I was not overly impressed with the edge out of the box. That is not a commentary on any sharpening or care that anyone prior to me had given it, but I did a paper test and it did just OK. I was sure I would put it on the stones and touch it up. But then I started putting it into product and I forgot all about any misgivings. This knife's mission is clear: to part food from itself, do it cleanly, and do it over and over again. Without reflection or remorse. I realized edge sharpness tests in paper may tell a story, but it's not the story of how the Kono does its job.
One of the next things I noticed was the profile. This seemed less curvy than other knives I owned. It didn't seem to want to rock. Of course, that's silly because the Gihei certainly is a flatter profile more prone to chopping. But take one look at the Gihei and it doesn't look like it wants to rock. Pick it up and it practically starts chopping all on its own. So I don't expect it to behave like a full-bellied German. The Kono, at first blush, looks more like an all-around profile, but once in hand it quickly reveals itself to be a chopper and push-cutter. It made me examine the blade more closely and realize that though the tip is well off the board, we don't get there by way of a semi-parabolic curve, but rather by a shortest-distance-between two points straight-ish edge that comes to a hard stop at the heel without a whiff of back belly. Could I mince herbs with the Kono? Absolutely. After a bit of time, I adjusted my technique, bringing the heel off the board in a slightly more exaggerated manner and it could do the job.
Slicing and push cutting. It didn't take long to figure out where the Kono's bread was buttered. Up and down. Indefatigable. I would get tired before this knife ever would - and I never got tired. Dense wedge-monsters like thick carrots? No problem. Did I feel a bit more authoritative slicing a hardy cabbage core with my Giehe? Sure, I did. But the Kono was more than up to that task. I did not take it to any wintry squash or clingy potatoes, but from what I could see, it sacrificed little in the way of performance and food release with these somewhat more challenging and dense ingredients.
Now, this tip was not flicking through onions, but I'd like to think that a quick sharpening session would straighten that right out. I'd probably say that my Gihei and SKD-11 are sharper. But the Kono really was a joy to use.
This knife told two stories: the one I expected and the one I got. After our first dance, I was obsessed with the profile differences and I figured there was no way I would end up liking this knife. But over the course of the week, it grew on me. It's just so much *fun* to use. Pick it up, put it down, 1 thing is now 2. Repeat. There are many knives I'm interested in trying out. I was pretty sure this knife would not charm me. However, it planted a seed. So contrary to my first impression, this Kono (or one of the several cousins with similar profiles) absolutely could find itself in the portfolio some day soon.
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Good observations Gastro. I also did not expect to be wowed by this guy and it ended up blowing me away! The blade really is an absolute beast when it comes to chopping and push cutting thanks to the balance and profile. Glad you enjoyed your time with it!
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Hey, just a quick reminder...make sure you put a review of this knife on the item page as requested by Mark. If you haven't given a full review on this thread or under the "Customer Product Review" section on the forum, please do so. It was very gracious of Mark to let us try this one out. Thank you guys for making it easy for me to babysit this one and I hope you all had fun! Speaking of which, I'm gonna do my reviews right now
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Quick thoughts...
First, Altons sharpening job.... never had a knife this sharp and polished. The edge that Alton put on was so sharp and smooth you'd almost think it wasn't sharp. Anyone else experienced this? Like no tooth at all. So sharp that it shaved arm hair, cut through doubled up paper towel clean and true, and sliced a stood up peice of notebook paper amazingly. It was an eye opener!
The knife...what's not to like? Very smooth cutter. Nimble, agile, a joy to use. Nothing gives me a shit eating grin like a laser. Great looking handle with the marbled ferrule. Amazing grind and serious tip. The profile was suited well enough for all of my techniques. I can't say anything negative other than that I really wish it had engraved kanji. The reactivity was pretty minimal and easy to care for. Nothing was difficult to cut, though it needed a little extra push through sweet potatoes. All in all a fantastic knife and it really gave me a new and greater respect for the Kono lasers after only having tried a Kono GS...which is still a good knife.
First, Altons sharpening job.... never had a knife this sharp and polished. The edge that Alton put on was so sharp and smooth you'd almost think it wasn't sharp. Anyone else experienced this? Like no tooth at all. So sharp that it shaved arm hair, cut through doubled up paper towel clean and true, and sliced a stood up peice of notebook paper amazingly. It was an eye opener!
The knife...what's not to like? Very smooth cutter. Nimble, agile, a joy to use. Nothing gives me a shit eating grin like a laser. Great looking handle with the marbled ferrule. Amazing grind and serious tip. The profile was suited well enough for all of my techniques. I can't say anything negative other than that I really wish it had engraved kanji. The reactivity was pretty minimal and easy to care for. Nothing was difficult to cut, though it needed a little extra push through sweet potatoes. All in all a fantastic knife and it really gave me a new and greater respect for the Kono lasers after only having tried a Kono GS...which is still a good knife.