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Thread: Difference between Shigs

  1. #1

    Difference between Shigs

    Is there a difference in the grind between the kasumi and karouchi finish Shig gyuto's?
    ~Brandon

  2. #2
    Senior Member chinacats's Avatar
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    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.
    once in a while you get shown the light, in the strangest of places if you look at it right

  3. #3

  4. #4
    Me too. Never seen or heard of a KU gyuto.

  5. #5
    I have one but it is small, 180 mm
    But i think OP refers to Masayuki 210mm in my newsmail :P

  6. #6
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    JKI used to carry some KU Shigs. Having seen those, I can also verify the grind appeared to be the same.

  7. #7
    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).
    ~Brandon

  8. #8

    Zwiefel's Avatar
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    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).
    Remember: You're a unique individual...just like everybody else.

  9. #9
    Quote Originally Posted by Zwiefel View Post
    KU on SS is much smoother,
    I thought Shigs were a Swedish carbon steel, not stainless?
    ~Brandon

  10. #10

    Zwiefel's Avatar
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    Quote Originally Posted by augerpro View Post
    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.
    Remember: You're a unique individual...just like everybody else.

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