So figured I'd try to give a review of my newest edition. First review, so I apologize if not very thorough...feel free to ask any questions.
I have been searching for a new gyuto and initially was leaning toward one of the lasers. After briefly owning a Suisin Inox Honyaki, I realized that I really wasn't after a laser afterall and really was just looking for something to compliment my current go to chef knife (10" nogent Sab). I finally narrowed the choice to the Kochi V2 and a Masamoto KS (240mm) and figured I would be happy with either one I decided to get. While these knives may not appear that similar, they both seemed to have a profile that I could adapt to fairly easily.
I wound up ordering the Kochi from Jon @JKI. As usual, the package arrived in short order, impeccably wrapped and included a hand written note. First impression was holy crap--this thing is a monster! The handle is burnt chestnut and fairly large which I like. Initially the knife seemed to be larger and heavier than expected. The spine is about the same thickness of my Sab. The spine and choil appear to have been eased and feel very comfortable in hand. The balance point on mine is about 43mm from heel and say 51 to end of handle, which winds up being slightly more blade heavy than I am used to but really where I wanted to go with this knife. Heel height on mine is 51mm and blade length is 245 heel to tip. Weight is 219g.
The edge was plenty sharp to start with (though I realize my standards are not up to others here), so figured I'd give it a go on an onion--cut brunoise and it slid through as effortlessly as my Carter nakiri which until now had been my standard of cutting ease. No immediate patina, so stropped it on a 5k GG stone to remove whatever may have been coating the blade for protection...knife is not what I would call super reactve, but fairly quickly forms a very colorful patina...including the shinogi (hope my terms are correct) which is much different than my Zakuri (not a gyuto) by texture and look. The kurouchi finish above is also more refined than others that I have experienced.
So far I have cut onions, potatoes (yukon and russet), garlic, mangoes, supremes of citrus--yeah, I know better, but part of my dinner. I was also able to peel an apple without breaking the peel on my second attempt...something that I've never really been able to do with the Sab as it wedges horribly...which may prove nothing but makes me real happy! Cut some carrots as well and it was able to glide through with no resistance and without snapping the carrot. Push cuts, pull cuts, chopping are all very comfortable and maybe you can see in the pics (if they work) why...the profile is to me almost identical to the Sab, the geometry is insanely better, in fact I can't begin to tell how much better, but this knife not only cuts extremely well, but has a great feel in hand. Again, this knife felt larger in hand than many others I have used, but as soon as I begin to cut it feels almost nimble which I have to attribute mostly to the balance point, profile and geometry.
Should mention that the grind seems very even and overall fit and finish was very good. So far I am loving it!
Oh yeah, I own this knife with both hands...took a nice chunk out of my middle finger of my left hand while chopping potatoes and nicked myself on the other while it was sitting on the board...gotta love getting used to a new blade.