Masakage vs. Masakage

[preizzo]

The koishi are a different story, very good cutters for the price point and they don't wedge at all.!

[Castalia]

I am a big fan of my koishi bunka. It takes a great edge.

[copperJon]

I never cared for my Shimo knife.

I actually quite like my Shimo 270 suji. It's held an edge well, and surprisingly hasn't been super reactive, though for the most part it's been used on cold raw meats. I think the cladding is a bit over the top, but I can't complain performance-wise

[Keith Sinclair]

Couple nice looking blades Mark

[Raleighcook15]

Those handles are out of this world beautiful.

[StephenYu]

those handles are absolutely beautiful!

[valgard]

Beautiful handles, this thread made me want a Koichi even more. I'm guessing the handle did change the balance point of the Koichi since the one I held at the store was clearly blade heavy with the balance point slightly in front of my pinch.

[cheflarge]

Mind numbing knives (& handles)!!! Thanks for doing this Mark. Extremely well done and thorough review.

[foody518]

Beautiful handles, this thread made me want a Koichi even more. I'm guessing the handle did change the balance point of the Koichi since the one I held at the store was clearly blade heavy with the balance point slightly in front of my pinch.

Both the 210 and the 240?

[valgard]

Both the 210 and the 240?

Yes, although the 210 was almost there. The 240 was more clearly forward balanced.