Jville
I used to work in a Mexican restaurant
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All Rectangle March?
- Thread starter HumbleHomeCook
- Start date
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I love my Shibazi, but I wouldn't want to use one for extended periods of time without at least easing the spine and choil. The finish is also not very nice to the touch and a bit grippy, but the grind was pretty good out of the box. I have no experience with the Kanetsugu.
The Shibazi handle looks way more comfortable. ARM will test it better shortly but so far I really like the 205 cleaver length and prefer it to 220. Just a little more nimble
And so it begins:
Gonna be out of town for most of March so I'm starting early.
From left to right:
Shindo 170x52
Wat Pro 176x60
Okubo 180x63
Shindo tall nakiri 172x78
Chopper King small slicer 205x90
Sugimoto #6 220x110
Gonna be out of town for most of March so I'm starting early.
From left to right:
Shindo 170x52
Wat Pro 176x60
Okubo 180x63
Shindo tall nakiri 172x78
Chopper King small slicer 205x90
Sugimoto #6 220x110
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- Joined
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What do we see here? 6 Mazakis!?
HolyDiverScallop
Not too smart, but at least I’m ugly.
My only rectangle is a Tojiro DP. Guess it'll have to do.
BillHanna
Gotta get ready for ARM
Sugimoto 1 and 6 are still pretty cheap from Big Jeff.
maybe
maybe
King Troll of Rusty Rectangles is right
BillHanna
Gotta get ready for ARM
I'd kick a puppy for 64F right now....
tostadas
Hobbyist / Craftsman
Is the Sugimoto #1 ground any different than the #6 or just less tall?
drrayeye
Senior Member
I've had the Shibazi f/208-2 for over a year, and it still surprises me with it's versatility and "feel." Starts with the handle, perfect balance forward, perfect weight, heel area for denser materials and vertical chop. I see no advantage in the Seki Kanetsugu Pro additional length, weight, and plain Western handle--seems a bit like the Shibazi f/208-1.
The only other cleaver that would tempt me, would be the small stainless Sugimoto.
Dad was right all along.
3 days of exclusive use on #6 and the thing is just adaptable. Breaks down a chicken, minces garlic, glides through sweet potato. It slightly cracks carrots on the thick cut but I don't feel it, and the food release is bit behind Okubo but the blade is so tall it doesn't really matter. It kinda spanked my Chopper King side by side tonight, the grind is superior, though I prefer the barrel handle on the CK by a mile.
It isn't perfect but it's pretty damn good at anything you put in front of it. And it's such a good scoop, it's so damn big I love it.
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Things I wouldn't do with my Shindo...big girl cares not
That's sorta one of my litmus tests. I like avocados and my main knife needs to not have an issue with the pit. Some people may be surprised at how soft the pit really is.
Honestly I was. For the past few years I've exclusively used a cheap stainless paring and wrist flick/whack the core to get it to stick in...but with a properly sharp knife like this it just sinks in easily with minimal effort. Didn't feel guilty at all haha
The key is to sink in deep enough so you're not lateral flexing the very edge but yeah, they really aren't too big of a deal. I'm sure Knifewear has multiple YouTube videos telling people that this is abuse and their knives will combust into metal dust if they try it though.
tostadas
Hobbyist / Craftsman
You can also modify any gyuto for cheap.I wonder if it’s too late for me to source and receive a nice rectangle before Friday…
TheDza
Senior Member
anxiously waiting for tokushu's restock of the mythical tall nakiri
I wonder if it’s too late for me to source and receive a nice rectangle before Friday…
You don't have to be ready on the 1st. Jump in when you can!
OkayMode
Senior Member
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Yeah I might need a little bit to find something I like… not a huge fan of a super rounded tip!You don't have to be ready on the 1st. Jump in when you can!
Recommendations for tall n substantial nakiri’s (or baby cleavers like those nice Migoto ones) with a more squared tip welcome in my DM’s - I don’t want to clog up the thread.
No worries about clogging up the thread. That's exactly what it is all about! Ya never know who may be wondering the same thing.
I'm still hereI'm sure Knifewear has multiple YouTube videos telling people that this is abuse and their knives will combust into metal dust if they try it though.
Getting stoked. That 52100 already doing its thang.
My Spåre cleaver has the straightest edge and squarest tip out of all my cleavers... Graydon ordered 3 identical honyaki cleavers from Fredrik without handles, worked his magic, kept one and gave one to his friend, and I got the 3rd. I'm not sure if he specifically asked for that edge profile, but if I had to guess, it seems like that's the style that Spåre prefers to make for cleavers. Not sure how getting a custom from him would work, since I have never dealt with him directly, but I do love that cleaver very much. Would highly recommend.
Not sure about timing but maybe something from @Knot Handcrafted looks promising?
https://www.knothandcrafted.com/product/190mm-stainless-vegetable-cleaver
Moritakas are also pretty square.
I have this
https://www.**************.com/moastana.html
Pretty square if you can find it
