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augerpro
05-30-2013, 09:13 PM
Is there a difference in the grind between the kasumi and karouchi finish Shig gyuto's?

chinacats
05-31-2013, 03:57 AM
I don't think I've ever seen a kurouchi finished Shig gyuto. I have owned both a Shig kurouchi santoku and a kasumi gyuto and feel like they were similarly ground.

maxim
05-31-2013, 04:03 AM
One is polished the other one is not :)
No grind difference.

Patatas Bravas
05-31-2013, 07:13 AM
Me too. Never seen or heard of a KU gyuto.

maxim
05-31-2013, 07:14 AM
I have one but it is small, 180 mm
But i think OP refers to Masayuki 210mm in my newsmail :P

tk59
05-31-2013, 09:49 AM
JKI used to carry some KU Shigs. Having seen those, I can also verify the grind appeared to be the same.

augerpro
05-31-2013, 01:24 PM
Yes, I'm referring to Maxim's KU he just received. I like the look and have been waiting to get a Shig at a price that reflects the Yen drop. It is just that the two best knives I've had that seem to fall through food were polished (Ginga and Tanaka blue 2). Karouchi finished ones never seem to do that (from my limited experience).

Zwiefel
05-31-2013, 02:06 PM
KU on SS is much smoother, a little bit shiny too...it seems to slide right through stuff. That the case with my Watanabe Nakiri anyway (Pensacola Tiger might have additional comments on that).

augerpro
05-31-2013, 08:46 PM
KU on SS is much smoother,

I thought Shigs were a Swedish carbon steel, not stainless?

Zwiefel
05-31-2013, 08:48 PM
I thought Shigs were a Swedish carbon steel, not stainless?

Sorry, was just responding to the comment about KU being rough, not talking about Shigs specifically.

vai777
05-31-2013, 11:03 PM
I had two (Santoku and Nakiri)...on mine the grind was actually thinner...go figure. This is circa 2006/07