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Thread: Kochi Knives BACK IN STOCK

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    Das HandleMeister apicius9's Avatar
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    I hadn't looked at knives in a while because I am on a buying moratorium, but this looks great.The F&F is also nice, especially for a kuro uchi knife. I especially like it that there is a little curve to it. I had tried 'real' flat double beveled kiritsukes and always found them too flat for me. This here is definitely going on my 'If I ever buy another knife...' list. Of course, it would need a spalted koa handle, but that should be easy

    Stefan

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    This guy looks very similar to my beloved zakuri:



    How do they compared Jon?

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    the kochi is much thinner behind the edge, the kurouchi looks different and has a different feel, the kochi is thinner overall and has a different kind of construction/geometry, the zakuri has better edge retention, the kochi is easier to sharpen... and so on

    Both very good knives

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    That yanagiba looks very nice! It looks like it was discovered in an a very old stash of antiques in Japan.
    Twitter: @PeterDaEater

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    Quote Originally Posted by stereo.pete View Post
    That yanagiba looks very nice! It looks like it was discovered in an a very old stash of antiques in Japan.
    My, my aren't we romanticizing this morning. I do love Kochi's kurouchi finish though. I'm going to pickup a 240mm kurouchi gyuto, hopefully before Fall.

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    Boy I like that yanagiba! I just don't know about the single bevel thing. Jon if I use a slicer mainly for BBQ and roasts I don't do sushi. Would I be better off with a suji?

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