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Thread: Best grind on a production knife?

  1. #1

    Best grind on a production knife?

    Playing around with a yusuke, I'm digging the grind, definitely behaves a bit differently when cutting than my other lower end knives. Now I'm curious what people see at the best cutters out of box.

  2. #2
    Ignoring edge sharpness, edge retention, and profile, the best grinds I've seen in terms of falling through food are the Sakai Yusuke "extra thick" from bluewayjapan on eBay, and the Konosuke Fujiyama series.

  3. #3
    Senior Member

    Join Date
    Feb 2011
    Pensacola, FL, USA
    First, define what you mean by "best cutter". Is is "falling through food", excellent food separation or something else?
    “I hear and I forget. I see and I remember. I do and I understand.”

  4. #4
    Quote Originally Posted by Pensacola Tiger View Post
    First, define what you mean by "best cutter". Is is "falling through food", excellent food separation or something else?
    "Don't you know who he is?"

  5. #5
    Canada's Sharpest Lefty Lefty's Avatar
    Join Date
    Mar 2011
    Factory grind, mass produced? Small "batch knives"? Midtechs? It's hard to say no matter what class you mean, but I'm very fond of DT ITK, Carter SFGZ, and the Misono Dragon.

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  6. #6

    Zwiefel's Avatar
    Join Date
    Jul 2012
    Little Rock, AR
    This is a subject I'm still trying to wrap my head around...but I've heard several knowledgeable people remark on the quality of the grind on the Suisin Inox Honyaki series. Most esp on the consistency of the grind on these knives over time. 2 different dimensions of your question though.
    Remember: You're a unique individual...just like everybody else.

  7. #7
    Sorry should have clarified, falling through food without much sticktion (sp?) and minimal steering. I haven't handled many knives, but hear people talking constantly about messed up grinds which diminishes performance.

  8. #8
    Senior Member labor of love's Avatar
    Join Date
    Dec 2011
    dirty south, louisiana
    i propose you simply reword your question. substituting "your favorite" inplace of "the best". theres too many diverse opinions, with different preferences for how we like our grinds, and what we consider to be good cutters.
    maybe more like, what is your favorite production knife in terms of a good grind and ootb cutting ability?

  9. #9
    Senior Member
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    Jul 2013
    Sakai Yusuke are definitly up there but it is tough not to mention Tadatsuna as well.

  10. #10
    Senior Member
    Join Date
    Dec 2012
    washington dc
    Kochi migaki and Watanabe pro have the least steering of the knives I've tried. I just sliced a case of tomatoes and they look like they were done on a machine, no wedgies.

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