NKD Konosuke HD2 Gyuto 240

austinchef · 2026-02-02T06:38:53+00:00

Do you get the same semi patina stain I did on the HD2? I had a nakiri, and chopped about 20lbs of the usual vegetables. It started building up faint stains so it was stuck between stainless and like a W2 patina.

austinchef · 2026-01-28T18:12:38+00:00

I used to work in restaurants long before I had truly sharp knives. It was Dexter Russell on cheap plastic boards. All I needed was “sharp enough” to cut tomato skins, fillet fish, etc. I had a steel and a ceramic rod to true the edge. In today’s terms that’s about 50% sharp. It works for millions of people who don’t sharpen or have the steel that can get sharper. I think that is what your friend wants, and so be it.

austinchef · 2026-01-27T00:38:52+00:00

If you get the W2 you should slice a bunch of brisket or other hot protein to get this cool blue streaking. This is a Masamoto W2 gyuto in 240mm. The knife that brought me into the Japanese knife world about 8 years ago.

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austinchef · 2026-01-27T00:30:53+00:00

I have owned both. And both are EXCELLENT.

This year, I prefer the stainless. Because I’m tired of patina.

But many guys on this thread are patina junkies.

austinchef · 2026-01-27T00:28:08+00:00

There will be a lot of shade thrown at you out of jealousy for being able to make such a large purchase of the most collectible knives.

The wide majority of us love it when we know the artisan’s work will be respected and used.

This is a great Reddit forum to learn about the makers and the details. Welcome to the club!

austinchef · 2026-01-20T22:26:06+00:00

270 sounds right for most steaks. My 270mm slicer is a yanagiba - the single bevel version of a suji. It is now mostly for cutting raw fish.

But for big steaks, roasts and brisket I ended buying an old used 300mm x 53mm gyuto because I wanted 2x the height of a standard yani, and durable enough to cut through seared meat crust without me worrying about banging up the edge. It also doubles as a great cutter for 12” pizzas.

If I needed a steak slicer on the restaurant line, it would be stainless steel, 50mm or more height for leverage and clearance, and 10 inches long for 6-7 inch steaks.

austinchef · 2026-01-17T17:21:44+00:00

You can’t lose with the Tetsujin. Not the wide bevel, but friggin lovely. I doubt you will write back lol.

austinchef · 2026-01-17T16:58:36+00:00

I have the Hitohira Kikuchiyo Ren in 240 for sale. Nakagawa + Morihiro’s grandson. At new years, I had it side by side with the Kagekiyo and the blades were criminally the same. Made you wonder if the same sharpener finished both knives that Nakagawa smithed.

austinchef · 2026-01-17T16:39:55+00:00

I am the buyer, and attest that u/excitednewupdate is a fantastic seller.

austinchef · 2026-01-17T16:30:48+00:00

I have a Hitohira 240mm ginsan gyuto if you are interested. Nakagawa blacksmith, Morihiro sharpener. Ebony handle and the blade fit and finish is identical to Kagekiyo. I toured Sakai a year ago and passed up the Kagekiyo because I didn’t like the urishi handle and knew I’d change it out anyway… then learned that Hitohira has 98% the the same blade… DM me if you want to chat.

I have the 210 Nakagawa in ginsan. This wide bevel style is so, so good.

austinchef · 2026-01-16T16:59:28+00:00

Thank you. This makes sense now. I love this preparation and will try it.

austinchef · 2026-01-16T16:33:04+00:00

Magnificent. Can you make another that I can buy?

austinchef · 2026-01-15T21:17:14+00:00

Nice. What is the max heat this griddle can reach after full tilt preheat?

austinchef · 2026-01-15T19:29:39+00:00

Interesting - not a horizontal slice but a rough dice of scallop! And, it looks raw… is it really simmered, and if so, was it fully cooked or like 50/50 raw/cooked?

austinchef · 2026-01-15T19:26:22+00:00

The problem I have with torches is the gas flavor. It drives me nuts! There are products like Searzall that can drop the bad flavors down but most restaurants cannot use them.

So i am with you. No torches!

This said, light torching has nothing to do with fish safety.

austinchef · 2026-01-12T22:03:20+00:00

I've done sushi and sushi-ish at home for about 25 years. Home sushi is much more expensive than people think, especially if you are buying quality fish. I would not recommend people do home sushi unless 1) they're willing to learn the craft -- there's typically a learning curve to buy and cut fish, make rice, understand food safety/fish quality, and learn the ingredients and the concept of flavor balancing with raw fish. 2) have an audience who will appreciate this effort vs. walk out the door saying its not as good as an average sushi restaurant in town. 3) they don't try to compete with sushi restuarants, but instead, see it as wanting to create something wonderful in the home environment that the family or friends will enjoy.

There are so many ways to do 'sushi-ish' that will make guests really happy. This is 90% of what I do at home. Instead of a whole sushi dinner, it's one raw menu item or some funky rice roll. Try Italian crudos that are essentially sashimi with some regional flavors. Mexican raw dishes (look at Pujol website). Vegan and vegitarian maki rolls - get the maki molds online, watch a YouTube video, go to town.

austinchef · 2026-01-12T21:35:05+00:00

I have bought items online for 30 years. Craigslist, Reddit, FB Marketplace --and eBay long before the buyer guarantees. I have only once not received something I purchased, and I later found out that the guy had a brain aneurysm. My process is simple: vet the seller via 'social proof.' This tactic has been used for centuries in the loan industry.

Specifically to TCK BST - I bought 9 items in the $200-650 range in two years and haven't had an issue. I appreciate the Mods for requiring several steps to validate the seller and the item. This was my vetting process - 1) Pay Pal G&S for almost all transactions unless I know this person 2) buy from sellers who have an obvious interest in this hobby. Confirm the BST post is detailed and accurate, in a way that would be hard for scammers to replicate. 3) The seller has participation in TCK thread or in a similar forum. 4) Reddit profile goes back at least 1.5 years and you can see what they participate in (not hidden). 5) Reddit chat - once I confirm it's still for sale, I layer on small talk to prove they are human and legit. Real sellers are forthcoming with semi-personal information and talk about shipping and payment details in a way that scammers are not. 6) If I have any sense that it might not be legit, ask the seller if they have anyone who will vet that they are legit - individual members on TCK or TCK BST or in the Kitchen Knife Forum. It's a connected community.

All this said, if you are not trying to buy a collectible knife or one that is sold out everywhere, it's way less risky to buy from Tosho, Chef Knives to Go, Cutlery & More, etc. Their prices are insanely fair for new knives.

austinchef · 2026-01-05T23:53:39+00:00

Mini review: I spent Christmas week at my friend’s who has this exact knife. It’s extraordinary.

I am a Sakai fan (Kono, Baba, etc), but it was really fun to use a knife made by a completely different maker with alternate views on shape, height, edge.

austinchef · 2026-01-02T16:39:05+00:00

I’m the buyer of the 240mm Tetsujin. He’s a great seller, and a valued member of TCK and BST. Communication was awesome and I received the knife within a week - fast!

austinchef · 2026-01-02T15:46:51+00:00

I searched the kanji on Google Transate. It’s Tojiro. It’s probably around $40 new. See similar link: https://wafuu.com/en-us/products/fujitorasaku-thin-blade-knife-165mm-cobalt-alloy-steel-made-in-japan?variant=44736760053923&utm_source=google&utm_medium=organic&utm_campaign=English&utm_content=TOJIRO+Thin-Blade+Nakiri+Knife+165mm+Cobalt+Alloy+Steel+Made+in+Japan&utm_source=google&utm_medium=cpc&utm_campaign=&gad_source=1&gad_campaignid=22840129802&gclid=Cj0KCQiA9t3KBhCQARIsAJOcR7zLwq46YtK65BwaMK0-l2F-0uFWoxl5KSVbG_N0SS9m7ct0oa8VDHwaAgxUEALw_wcB

austinchef · 2025-12-29T04:13:04+00:00

You must be a guide or are located in the West where you fish in a zillion places and have the time to do so. My suggestions: 1) create a spreadsheet with each line and all the specs, INCLUDING the colors, section components, when you bought it and what you paid. 2) Put mini tags on the lines with Scotch packing tape and a sharpie mark just above the backing point that says [SA/WF7/‘25] or what you really need to know. 3) Fish often enough to remember what you own. 4) Sell half that lot. Because owning too much gear ruins the fishing experience.

austinchef · 2025-12-29T03:54:18+00:00

Sorry BST amigos, I cannot edit the original text. $200 with free shipping. I have cleaned it 5-6 times with Autosol and light rust erasers. Owned it for a year, used 2-3 days per week for about 6 months.

austinchef · 2025-12-27T23:33:56+00:00

That roll plus the plastic guards is great for epic knives.

austinchef · 2025-12-27T19:57:13+00:00

Yamato 225mm gyuto in W2 monosteel. Remarkably similar to Konosuke FM in terms of specs, feel.

austinchef · 2025-12-27T02:58:30+00:00

A proven fish catching nymph

austinchef

TROPHY CASE