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I agree with @ryanjams 180 is a great size. I used a 180 mazaki petty for about a year as a line knife and really came to appreciate it. I think the choice comes down to your intended use. A 180 is going to be a better cutter and on the board knife due to the extra length, but is a little...

It's cool to see these knives popping up from more vendors, Masashi definitely deserves more hype.

~150g, this one is the 210.

This one is from Aframes. That would make sense, Yoshikane profile looks like the gengetsu. It seems likely that these knives are cousins.

It does look *suspiciously* like a gengetsu, doesn't it? Makes you wonder...🤔

My ideal weight is as light as it can reasonably be for the task. The two knives I reach for most are ~110g and ~155g respectively. IMO this "let the knife do the work" idea is bunk. It's always gonna be you doing the work one way or another. I have actually seen, only once, a cook in an...

Received this Masashi recently. So far it's been light and nimble and nothing but a joy. I can't say enough good things about it, really impressed by this maker.

I have one that cracked, it still works fine and I use it. It happened after I soaked it for an extended period and then let it dry out completely. Also noticed the 6000 side not working as well as it had when soaked for a short period or splashed. I think 10-20 minute soak, sharpen, let it...

America's Test Kitchen reviews are definitely questionable, I would weigh them about as heavily as a random Amazon customer review. I feel like they're more a platform to push products to home cooks than to actually provide much insight.

Tojiros are a good value. I bought this same nakiri for my Dad 2 years ago. My only complaint is that they sometimes come with sharp corners on the spine and choil area. Nothing a little sand paper can't fix. You might also consider the MAC nakiri at a similar price.

This is an amazing article. I like that you threw in the graph showing toughness as well. Anecdotally, I think your results make sense with my kitchen knife experience in some ways. I have always thought my VG-10 knife had surprisingly good edge retention, but it definitely shows visible damage...

Kikuichi and Tojiro were also pretty common in places I worked.

Agreed. If I had to use MAC knives for the rest of my life I wouldn't be unhappy. We always bought them for new cooks at work.

Yeah, but honestly how fast are you gonna dull it at home anyway? Edit: Also it's $82.

My choice would be HB-85. There's just something about the light ones that tickle my fancy.

Good point. I've been giving a lot of thought to people I know who are still in the industry, about how many restaurants may close because of the pandemic. It is a weird time. We're living through history right now.

I've worked in pro kitchens for the better part of this decade, but no longer. I've been thinking about what this means for my knives. Anyone else made the transition to home cook? What knives did you keep, what knives did you sell, what do you reach for now? I find myself mostly grabbing my 180...

My understanding is the san mai process uses three layers of steel that are fused together by another metal with a lower melting temperature, like soldering. The "groove" that you're seeing is a trick of the eye, just a contrast between the different layers of metal. Exactly WHY they are darker...

I like the lighter ones without the bolster more, but can't go wrong with MACs.

Usually I am not a fan of that tip shape, but I have to admit these are incredibly beautiful.