Having Kato Dragon on loan right now - I am just wondering that once this knife will need thinning (sooner than later I guess given that the blade is not particularly thin behind the edge) - how high up the blade will one have to go - will not the dragon engraving be also affected by the thinning?
@Matt: Please do not worry, I do not intend to learn thinning on your Kato
Guys, i tried out a rare Kato Yanagi 330 mm...... Till that moment i was pretty sure Shigefusa is better in single bevel. He is a King. But: when i saw that beauty, looking almost like a sword, i though: OMG!!!
Slicing fish or meat was a " brutal" pleasure. Not cutting- but SEPARATION. Scaring.... Buhhhh
Since that time I can't stop thinking of it...
I have a 240 Kato Yanagy, and a bunch of Shigefusa Yanagi from 210 to 300, ink Kitaeji..
But this one.........
LOL...Andrey, you have a talent of making others, especially me, being intrigued by Katos.
I have a few shig yanagis and wanted to know about a kato yanagi.
Now, I am sure I will have to get a kato yanagi. ^^
Well my first Kato (long overdue) is headed my way. I am looking forward to the Workhorse--240 gyuto.
once in a while you get shown the light, in the strangest of places if you look at it right
The main difference in Yanagibas between them is the way you cut/feel.
Shigefusa is very sofisticated, i would say- a golden standard. It makes the job you want him to make, it means it can and does follow your hand.it cuts there , where you want to cut.
Kato make the other job- you have the feeling, the the knife allows you to hold it, sliding through the food with a sense of separation, not cutting it. Much more aggresive. Shigefusa is a perfect tool, Kato is a beast. Not everyone can really like it- Kato needs, like a real hot mighty horse , a real man , knowing what to do with.
Kato will not forgive nothing- false angles, wrong cuts- it can chips, ( Shigefusa as well, btw). But if you know to ride........
O M G!!!!!!!
You get this crazy fun of using it, it cries out to be used, it needs respect, same respect, as Kato-san gave to the . Great tools, especially in Maksim's agreed with Kato-san version. Wild mustangs.
I've got a rare version of Shigefusa Honesuki- WOW- this is the knife which IMHO beats Kato in same version( though the Kato is bigger and has 2 bevels). Just to inform you- I'm not the crazy fan, i know the stuff, that's all. F.ex i took Deba from Shigefusa- and it's great, very fine, very sharp, really classic.
Having tried out so many knives, having over 50 high- end knives in my collection ( to use, btw), i can separate " heaven from hell", i hope 😎. I just see that these 2 greatest Masters make really enjoyable stuff... Which differs from the rest. Again, in my honest opinion...
A shige's edge ootb is rather delicate. So, I tune it for my taste. Then it becomes beastly robust yet light and nimble. This is good and bad; For me I hope it has a little more weight but it is just me. I can see, for a professional, it's just perfect.
I really look forward to Katos, hopely, in the near future.
I'd like to feel the "separation" ^^