Shigefusa

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

Blom

Member
Joined
Sep 2, 2018
Messages
22
Reaction score
8
Edge retension and reactivity on a shig vs white and blue 1 or 2?
 
If I was using it in some way (long hours)
where the edge retention was relevant
I'd probably be more worried about
the wiping/reactivity more than sharpening.
 
If I was using it in some way (long hours)
where the edge retention was relevant
I'd probably be more worried about
the wiping/reactivity more than sharpening.

Not worried, just curious about the difference between them[emoji4]
 
As bad or good, as you are used too....... Btw. Watanabe Blue 2 has way more edge retention then other makers (including Toyama ;) ).

Shigefusa has very good fit and finish and a very good grind (if you like it) , all other ist just a hype.

Greets Sebastian.
 
Kitaeji vs kasumi would make a difference too. Should be specific.
 
Also, are you using an end grain board? Bamboo? Plastic? Granite?

I'm always surprised about what I hear people cut food on...
 
I think blom is cutting on ice, snow or pure darkness for the coming months.
 
I think blom is cutting on ice, snow or pure darkness for the coming months.

Indeed [emoji1308][emoji41]
Got some crystals now to cut on also[emoji85][emoji23]
IMG_0031.jpg
 
Just to be a bit “more specific”
I’m so darn curious and tries to narrow down what steel is used on those shiggys [emoji39][emoji51][emoji85]
It’s like a never ending story of learning kind of[emoji7]
 
I don't believe it's anything out of the ordinary. What makes shigefusa popular I think is a mix of appreciation for the craft and overall product. Very nice forgings, everything neatly done.
 
Not a Shig expert, only had a couple of nakiris. But I really like the steel. Edge retention I'm was much better than usual whites (less hard). Id say maybe better edge retention than some blue treatment, not something like toyama. But I've never done any extensive testing. Just going by a general sense. I found the steel stupid easy to sharpen, so far my favorite steel to sharpen.
 
I don't believe it's anything out of the ordinary. What makes shigefusa popular I think is a mix of appreciation for the craft and overall product. Very nice forgings, everything neatly done.

Agreed, and relatively scarcity pumps up the desire to own one, not necessarily better. Much better steel out there. Just an great overall package, and probably the best ootb FF for a Jknife
 
Yeah edge retention is not the best, better than ginga white2 worst than a tanaka b2 is where I would put it. But as mentioned above it is very very easy to get sharp, literally two swipes on a suita and its back. The feeling and balance it has in the hand is absolutely phenomenal, I feel this is where Shigs shine.
 
Agreed, and relatively scarcity pumps up the desire to own one, not necessarily better. Much better steel out there. Just an great overall package, and probably the best ootb FF for a Jknife
I agree for the most part, except that Tsukasa Hinoura might want to have a word about F&F OOTB, but Shigs are freakish in terms of F&F for sure for Knives.
 
To really appreciate a Shig try to get a single bevel Kasumi or Kitaeji, or a Kasumi gyuto. As others have said, retention is better than white but not up to blue or AS. IME nothing gets as sharp as easily, though.

I have a Shig 270 Mioroshi Deba that resets the standard for single bevel grind and fit & finish perfection. The kitaeji 270 Yanagiba is a very close second.
 
I don't care about the edge retiontion on Shigefusa. Shigefusa blade become an art to me. I don't know why but I really like it and appreciate it more than Kato I have.
 
Back
Top