Gesshin Hide, Suisin, and Monzaburo goodies
A spiffy package arrived from JKI yesterday, and I just opened a cool little package from chazmtb on Tuesday. I haven't tried using everything yet, but I'm excited enough about it all that I took some photos and figured I ought to share 'em!
Some of you will recognize this particular Monzaburo 240 kiritsuke.
And here's the Suisin Densyo 240 kiritsuke.
Here's how they look side-by-side:
And now for the Gesshin Hide goodies! A 195 deba and a 300 yanagiba.
Right after taking the photos, I put my own edges on each of these knives. I wanted to stick with something that I know and which doesn't cut too fast, so I just used my SS 5k. The Monzaburo already had a nice edge, and the Suisin Densyo factory edge was alright, but you know that a knife doesn't really feel like yours until you put your own edge on it :) The Gesshin Hide knives, however, need the owner to put an edge on them before use.
I didn't have any fish on-hand, but I deliberately woke up early this morning to make some quick beef sashimi in order to test out the Gesshin Hide yanagiba. I put it head to head against my Masahiro honyaki 330 which I think I previously sharpened to 8k.
My first impression right off the bat is that the Gesshin Hide feels more nimble. I know part of that is the length and the resulting slight additional thickness. Still, the difference is more than what I would have expected from a 330 vs 300. The Gesshin Hide yanagi is a svelte, nimble little thing.
As I was cutting through the beef first with the Masahiro, then with the Gesshin Hide, the difference between the two was obvious. The Gesshin Hide cut through the beef nicer and faster. It wasn't that long ago that I sharpened the Masahiro, so there shouldn't have been a significant improvement in my sharpening between one and the other. I'd credit the difference more to the knife than to what I did with the edge.
The knife isn't overly reactive. It's starting to take on a slight hint of blue patina from just this one session, but it's not significant.
After snagging only 2.5hrs of sleep, trying things out at 6:30 in the morning, I wasn't able to discern any difference in terms of ability to feel the food and what precisely you are cutting through. I know there was a noticeable difference when I went from my prior kasumi yanagi to the Masahiro. No distinct difference between the Masahiro and the Gesshin Hide as far as what my sleep-deprived brain could tell.
Now as for the kiritsuke... I'll be testing them out side by side later today :) The Suisin makes the Monzaburo feel very beefy, but on its own the Monzaburo feels quite nice in the hand already. I briefly used the Monzaburo the day I got it to slice up some salami a couple of different ways, and I was quite happy with it. This time around, putting the two side by side and with soft meat, I think it'll be interesting.
I'm skill keeping my Masahiro yanagi or my Monzaburo in any case. They're still good knives and I still enjoy using them ;)