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  1. #1
    Senior Member tkern's Avatar
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    Kochi and Gesshin Ginga

    One of my fellow sous is thinking about picking up either the ginga w2 gyuto or the Kochi gyuto. I haven't used either but I imagine he can't go wrong. Does anyone have any insight into these?

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    The Ginga is similar to a host of other laser types: thin, cuts very well, profile has some curve but not as much as a TKC, for example. It's a very nice knife. The Kochi is taller and crazy thin near the edge but a more substantial forged knife. It's a great cutter. The tip will be a bit less pointed. Both sharpen up very easily but in my hands, the Kochi held it's edge noticeably longer (kuro uchi in V2).

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    Senior Member EdipisReks's Avatar
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    the Kochi is a fairly heavy knife, which is something to consider, but it sure is a great cutter. the Gengetsu is another knife he should consider.

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    Senior Member WiscoNole's Avatar
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    love my GG, fit and finish is outstanding and the blade speaks for itself.

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    Senior Member tkern's Avatar
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    I originally suggested he go Masamoto KS but the price has to be below $300.

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    Senior Member chinacats's Avatar
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    I had the v2 kochi and it was a fantastic cutter...I've not used the GG, but I believe it weighs about half of the Kochi. Should include that the Kochi is clad while the GG is monosteel white 2 or ss.
    one man gathers what another man spills...

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    miketayl0r's Avatar
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    My kochi in v2 is one of the best cutters I've ever had. Very thin behind the edge, the v2 falls between a white and blue steel as far as edge retention and man does it sharpen up nice
    +1 kochi

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    All I can tell you is that I dislike the Ginga. I had a chance to check it on Maksims gathering the other year and even though I could cut with it, I just skipped it.

    It feels cheap.

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    The Kochi gyuto (kiritsuke profile) I tried in the pass-around was a good cutter but not at all what could be described as real thin behind the edge.

  10. #10
    The alleles created by mutation may be beneficial

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    Quote Originally Posted by add View Post
    The Kochi gyuto (kiritsuke profile) I tried in the pass-around was a good cutter but not at all what could be described as real thin behind the edge.
    One of the downfalls of passarounds, sadly.
    I'd vote for the kochi.

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