Hi everyone
Any one knows something about this brand wakui?
Are they like the shigefusa?
Any one knows something about this brand wakui?
Are they like the shigefusa?
My wakui 240mm Gyuto arrived today. It's ground thinner than Yoshikane skd and v2 gyutos. I've never used the Yoshikane Kasumi that maxim used to carry, but from the pics I've seen of it I would say the grind is similar to that line. I'll post some pics tonight if anybody is interested.
My wakui 240mm Gyuto arrived today. It's ground thinner than Yoshikane skd and v2 gyutos. I've never used the Yoshikane Kasumi that maxim used to carry, but from the pics I've seen of it I would say the grind is similar to that line. I'll post some pics tonight if anybody is interested.
FWIW the Yoshikane isnt an OOTB choil shot at all, but as you can tell these 2 knives cut very differently. Wakui basically cuts like a laser, I havent used it yet on anything really challenging yet...Im not sure how good the food release is. I used it briefly on some tomatoes, green onions, red onions, lettuce and some other things at work. Mine measures 52.5mm tall at the heel and is exactly 240mm in length on the cutting edge.
FWIW the Yoshikane isnt an OOTB choil shot at all, but as you can tell these 2 knives cut very differently. Wakui basically cuts like a laser, I havent used it yet on anything really challenging yet...Im not sure how good the food release is. I used it briefly on some tomatoes, green onions, red onions, lettuce and some other things at work. Mine measures 52.5mm tall at the heel and is exactly 240mm in length on the cutting edge.
Yeah I havent really tested it yet on anything like potatoes...and its nothing special with cooked proteins either. But it does a fantastic job on all kinds of veggies. Im very happy with the knife. I usually carry multiple gyutos for work anyway, Wakui seems to shine whenever I need real fine cuts/brunoise or fine veg slicing. The edge is thin enough to where Im not going bother using it at all for tougher tasks. I was surprised how great it was for carrots. Some food sticks from time to time, but it doesnt bother me.
Hmm . . . do you think it adds anything over a sakai laser? I have a ginga and am looking for a stainless clad carbon that is still a great cutter but has some convexity to aid in food release, and feels a bit sturdier with heavier tasks. Seems like the wakui might not fit this bill?
Enter your email address to join: