- Dec 12, 2009
I'm trying to decide on one of these two petty knives (Honsho-Kanemasa or Minamoto-Kanemasa) as my first carbon knife for use in the kitchen. The difference appears be 2N or SK4 steel. I believe the SK4 is slightly harder and a little more prone to patina. The general consensus that I read was that home cooks should go for the 2N (Minamoto) for convenience sake. I'm not overly concerned with maintaining carbon steel. I'm inclined to believe the SK4might be the way to go. I'd love to hear what others think.