Kochi versus...

I have a Kochi KU V2 240 Gyuto (the old one, not the new stainless clad) and I love it. I love the grind - how thin it is behind the edge, how it cuts so easily through almost everything. I love the wide bevels and how easy it is to sharpen, thin, and maintain. And I love how stiff it is and how it doesn't flex.

All this love and I still want to try something new. In particular, I'm curious about Heiji and Shige. And maybe a DT ITK (does the AEB-L really sharpen like carbon?) or Marko.

I'd love to hear from people who have used both the Kochi and one or a few of the other knives - how do they compare?

If it matters I'm a home cook and I work with a lot of veggies. And I do have a CCK 1303 that I've thinned a good amount. Even though I like how it cuts I'm not a big cleaver fan.

Thanks!

I have the 270mm migaki in blue#2 , and I love it.

hutchla said:

I have a Kochi KU V2 240 Gyuto (the old one, not the new stainless clad) and I love it. I love the grind - how thin it is behind the edge, how it cuts so easily through almost everything. I love the wide bevels and how easy it is to sharpen, thin, and maintain. And I love how stiff it is and how it doesn't flex.

All this love and I still want to try something new. In particular, I'm curious about Heiji and Shige. And maybe a DT ITK (does the AEB-L really sharpen like carbon?) or Marko.

I'd love to hear from people who have used both the Kochi and one or a few of the other knives - how do they compare?

If it matters I'm a home cook and I work with a lot of veggies. And I do have a CCK 1303 that I've thinned a good amount. Even though I like how it cuts I'm not a big cleaver fan.

Thanks!

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I'm curious too. I'm waiting for Jon to get the next batch of Kochi stainless pieces in, and would love to know how they compare to other blades. I got an Itinomonn to tide me over, and it's pretty sweet, but that stainless KU calls to me...

Hah, I forgot to add Itinomonn to my short list. XooMG, do you have the KU or kasumi?

I have the 240 k tip and i love her. Possibly one of the best feeling knives i have ever put my hands on.

hutchla said:

Hah, I forgot to add Itinomonn to my short list. XooMG, do you have the KU or kasumi?

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Kasumi 210mm wa-style. I was uncertain about the profile since it's a bit curvy compared to the western-handled versions, but perhaps that was just from reading too many opinions about flat profiles. The knife has done very well, though I only have a little experience with it.

I have a couple of Itinomonns, a 210 and 240, both kasumi, and they are both great. A tiny thinning and you have a stainless clad, great cutting, usefully profiled beast. The 210 is a little curvy and tall, but works great as a home all rounder, not so great at work. I use the 240 for almost everything at work and it performs.

I played with 420's Kochi, and was very impressed with it. Very thin behind the edge. And I really dig the taller profile that they are. I'm quite tempted to get one of my own actually. I'll say it's pretty difficult to compare it with an ITK, as their profiles differ so much. Yet both could be used easily as an every day go to. I haven't sharpened a Kochi so I can't offer much on this other than what 420 has said, which according to him it's extremely easy and enjoyable to take to the stones. As for ITK in AEB-L, yes, it sharpens like a fine carbon practically in every way and holds that edge for quite a while.
My ITK feels and handles like a longer than 240 gyuto, which I believe I read somewhere that the latest round is. The k- tip Kochi feels like a beefier knife, taller profile with some built in muscle. I'd take it to butternut squash before I would an ITK, but that's not too say the ITK wouldn't perform the same task just as well. Just that the Kochi has a more dominant feel in hand.
The more I think about it, the more I'm tempted to get a Kochi of my own. Dammit.

I haven't used nearly enough of Jon's line-up, but I've read great things about Kochi. I will say, however that Itinomonn gyutos are sturdy, and cut like crazy. For those who know the "Old Yoshikanes", the grind is fairly close - ok, very close.

Have the Kochi 270 V2 and can echo the comments here. It is exceptionally thin behind the edge, gets frighteningly sharp, sharpens very easily with the wide bevels, holds an edge pretty well, and can tackle darn near anything. Definitely my prep knife when preparing bulk veg at home. (home cook). If I need to dice an onion or do a few bell peppers in a hurry, I'll go with my Rodrigue midtech as it is 240, stainless, super svelte, but this Kochi is just so thin behind the edge, it handles nearly everything well, whereas the midtech feels like more of a specialist tool for small volume quick prep, blasting through softer veg, fine tip work, cut and leave on counter, etc. I lean Kochi for higher volume jobs, or jobs with tougher veg, e.g. carrots, as it will blast through a bag of onions, a head of celery, a bag of potatoes, 5 pounds of carrots, etc. Also the Kochi has very good food release versus thinner knives. Haven't had any major reactivity issues with the steel on the Kochi either.

Sorry for rambling - need more coffee.