Konosuke Swedish Stainless Passaround

[ChefKnivesToGo]

It's been a while since we did a pass-around, and I think we have a worthy candidate.

If you have interest and also have at least 100 posts on this forum please reply here and I'll send one off to you guys to play with.

https://www.chefknivestogo.com/koswstgy24.html

Also if I would love it if you guys would leave a short review on the item page after you try it.

I think 1 week per person would be a good time limit.

I also would need somebody to babysit the knife as it travels around.

USA only to save on shipping charges.

[STPepper9]

Very cool Mark. A few years back you did a forum special of konosuke Swedish stainless but with western handles, do you know if these are very similar?

[Jeff B]

...A few years back you did a forum special of konosuke Swedish stainless but with western handles...

I regret not getting one of those....

[Radar53]

I got one of those a few years back, when the HD's were unobtainiums. Stunning knife (Steve said in his video that the SS was virtually indistinguishable from the HD), Swedish Stainless has higher levels of Cr than ginsan (14.?% vs13ish%) if memory serves, easy to sharpen, takes a fantastic edge that lasts well. Certainly one of my more favoured knives & in my current rotation.

Colour me happy

[ChefKnivesToGo]

Very cool Mark. A few years back you did a forum special of konosuke Swedish stainless but with western handles, do you know if these are very similar?

I think they're made by the same workshop.

[STPepper9]

I use the 270 just about every day at work. Best knife for large fruit.

[Dkpack99]

I’ll be eagerly watching this… I’m in the market for a new knife and the 240mm of this is on my short list!

[ronnie_suburban]

I own one of these, so no need to include me directly in the pass-around but I'm happy to participate in providing feedback on the knife during the pass-around, if it's of any value.

Thanks

[salemj]

This is a good idea. I actually prefer the SS line to the HD in most ways. I'm not convinced the SS does as well with a very refined edge, but I think it takes - and holds - a toothier kitchen edge better, and the grind performance is basically equal from what I can tell. Plus it is stainless! I didn't have room in my drawer for one, so I bought one for my nephew. . Maybe I can get him to review it!

[Kekoa]

Man, I really wanted to be able to say I could be involved in this one, but then I realized I might have to help with out of state doctor appointments and possibly dental surgeries that some of my family may need, so my schedule will be too unpredictable. Hopefully my life will calm down some time in the next year and I might be able to get in on one of these some day.

[Robstreperous]

I'd like to participate please.

[ChefKnivesToGo]

Hi Rob,

I'll ship one out to you tomorrow.

If anyone else wants a try after Rob let me know.

Bob, you expressed interest before. Let me know if you want to try it.

[garchtoto]

Hi Mark!

I would love to be considered for the pass around!
I love my recent Konosuke knife and would see how others Konosuke knives perform.

[ChefKnivesToGo]

Hi Mark!

I would love to be considered for the pass around!
I love my recent Konosuke knife and would see how others Konosuke knives perform.

Great I'll have Rob send it to you when he's done with it.

[Robstreperous]

Hey this is really cool. Can't wait to try this out. My only regret is.. If I'm going first I won't get to sharpen it!

[Mamallica]

Hi Mark, Saw your post on reddit and want to participate. I’ve seen their SS western handle gyutos but never tried one, and would love to compare it against my other knives specifically the B1 FM and see what’s the difference.

[Robstreperous]

Knife arrived safe and sound yesterday. Haven't had time to use it yet other than to pop some hair off my arm. Fit and finish is extremely well done. (Ho, hum... it's a Kono. What were you expecting?)

Wow. What an edge. I don't know if Mark sharpened it before letting it loose or if this is factory but Wow. What an edge..

More to follow.

[ChefKnivesToGo]

That’s the factory edge.

[ChefKnivesToGo]

Hi Mark, Saw your post on reddit and want to participate. I’ve seen their SS western handle gyutos but never tried one, and would love to compare it against my other knives specifically the B1 FM and see what’s the difference.

Sure thing. Thanks!

[Robstreperous]

That’s the factory edge.

It's a top 2 factory edge in my experience. The other contender was on a Sukenari ZDP189.

Ironically this is bumming me out. I really wanted to see what this steel was like to sharpen... but there just isn't any reason at all to put it to the stones.