“Kato” on the cheep...

Discussion in 'The Kitchen Knife' started by Newbflat, Jan 15, 2020 at 9:56 PM.

Help Support Kitchen Knife Forums by donating:

  1. Jan 15, 2020 at 9:56 PM #1

    Newbflat

    Newbflat

    Newbflat

    Well-Known Member

    Joined:
    Nov 11, 2015
    Messages:
    197
    Say I had $300 and wanted a wanted a heavyweight-ish 240, thin behind the edge. Preferably stainless sides and the core can be whatever. I’m happy with white 1-2, blue 1-2 or super. Thoughts?
     
  2. Jan 15, 2020 at 10:05 PM #2
    The part with stainless cladding will be a problem. Otherwise some Mazaki knives might fit the bill. For a bit more you might manage to get a hold of a used stainless clad Toyama, but they seem a bit lighter then the carbon clad ones.
     
    ashy2classy likes this.
  3. Jan 15, 2020 at 10:25 PM #3

    Nagakin

    Nagakin

    Nagakin

    Member

    Joined:
    Wednesday
    Messages:
    6
    Location:
    Seattle
    Nao Yamamoto has an AS line in stainless and san-mai that I'm in love with. Needed some thinning ootb for my preference, but that's on me. It really hit a sweet spot.
     
  4. Jan 15, 2020 at 10:42 PM #4

    bahamaroot

    bahamaroot

    bahamaroot

    Senior Member

    Joined:
    Jan 14, 2013
    Messages:
    1,406
    Gihei Blue #2 Nashiji all day.
     
    ashy2classy likes this.
  5. Jan 15, 2020 at 10:58 PM #5

    labor of love

    labor of love

    labor of love

    Senior Member

    Joined:
    Dec 15, 2011
    Messages:
    7,861
    Shihan works w stainless cladding and AEL-B now. Still far away from the price range though.
     
  6. Jan 15, 2020 at 11:50 PM #6

    Newbflat

    Newbflat

    Newbflat

    Well-Known Member

    Joined:
    Nov 11, 2015
    Messages:
    197
    Hmm.... that Gihei looks interesting. I have 2 240’s and both are kinda lasers, I have been using a medium weight 270 and liking the weight. Want to try a heavy 240 without it being a club.
     
  7. Jan 16, 2020 at 2:15 AM #7

    ashy2classy

    ashy2classy

    ashy2classy

    Senior Member

    Joined:
    Feb 1, 2017
    Messages:
    1,273
    Weight-wise, Mazaki nashiji is my first recommendation, if you can deal with non-stainless.
     
    jonnachang, CiderBear and Gjackson98 like this.
  8. Jan 16, 2020 at 3:08 AM #8

    labor of love

    labor of love

    labor of love

    Senior Member

    Joined:
    Dec 15, 2011
    Messages:
    7,861
    Yeah Maz is your best bet. Just grab some bar keepers friend or simichrome and clean off the patina once a week. Takes 2 minutes.
     
    CiderBear likes this.
  9. Jan 16, 2020 at 3:58 AM #9

    Newbflat

    Newbflat

    Newbflat

    Well-Known Member

    Joined:
    Nov 11, 2015
    Messages:
    197
    Oh I’m fine with all carbon myself. This will also be used by another person who is ok at remembering not to just leave it on the counter after cutting onions or fruit. I just need a little buffer. A-Super would be nice for that. Almost everything I have is carbon, I’m just looking fo a little buffer... I’m also thinking of getting a 210 instead. If that Gihei was available in 210 I would grab it.
     
  10. Jan 16, 2020 at 4:31 AM #10

    Newbflat

    Newbflat

    Newbflat

    Well-Known Member

    Joined:
    Nov 11, 2015
    Messages:
    197
    So I found the Gihei Blue #2 Nashiji two different places. One is the site that shall not be named and the other is carbon co... not sure if I can name that one as well!? Anyway, I’m looking at the 210 and they appear to be slightly different. The rolled kanji stamp is different and the handles are as well. I know the handle doesn’t mean anything but the stamp has me wondering. Any insight here?
     
  11. Jan 16, 2020 at 10:16 AM #11

    Benuser

    Benuser

    Benuser

    Supporting Member

    Joined:
    May 3, 2011
    Messages:
    5,927
  12. Jan 16, 2020 at 10:54 PM #12

    Nemo

    Nemo

    Nemo

    Staff Member Global Moderators

    Joined:
    Oct 16, 2016
    Messages:
    4,330
    Location:
    Southern NSW (Aus)
    I've got no idea about the Kato bit, but if yoare looking for a stainless clad workhorse with good food release:

    My Wakui hammered is a heavyweight knife with good food release. Stainless clad white2, hammered pattern wide bevel, good fit & finish. Decent taper. Flat profile.

    My Yoshikane SKD hammered is a very similar performer (but make sure you don't get one of the thinner ones). Be aware that the Amekiri (and possibly some of the other white2 Nashiji Yoshikanes) are much thinner. It's not a very tall knife, though.

    My Kaeru is not quite as much a workhorse but Kaeru is also woth a look.
     
    cstrat likes this.
  13. Jan 16, 2020 at 11:44 PM #13

    bahamaroot

    bahamaroot

    bahamaroot

    Senior Member

    Joined:
    Jan 14, 2013
    Messages:
    1,406
    Put your email in the notification box on the product page, they seem to restock pretty frequently. Not sure what is up with the 210 at Carbon Co. but it does come from the same shop as the one from CKTG. The profiles look the same but the one at CKTG looks to have a nicer grind, finish and handle.
     
    Newbflat likes this.
  14. Jan 17, 2020 at 3:59 AM #14

    Newbflat

    Newbflat

    Newbflat

    Well-Known Member

    Joined:
    Nov 11, 2015
    Messages:
    197
    This is exactly what I did and what I was thinking almost word for word. I was wondering if maybe in the shop where these are made they graded them A B and C quality and they offer them for sale accordingly.
     
  15. Jan 17, 2020 at 5:22 AM #15

    TSF415

    TSF415

    TSF415

    Supporting Member

    Joined:
    Sep 4, 2019
    Messages:
    75
    Location:
    San Francisco, CA
    The pics of grinds from certain websites are not necessarily what you’re going to get.
     
    Last edited: Jan 17, 2020 at 5:57 AM
  16. Jan 17, 2020 at 5:31 AM #16

    tkern

    tkern

    tkern

    Supporting Member

    Joined:
    Oct 13, 2011
    Messages:
    792
    Gengetsu stainless clad white #2.
     
  17. Jan 17, 2020 at 12:45 PM #17

    ian

    ian

    ian

    Supporting Member

    Joined:
    Dec 18, 2017
    Messages:
    1,223
    Location:
    Boston, MA
    Nowhere near a workhorse in its current iteration...
     
    CiderBear likes this.

Draft saved Draft deleted

Share This Page