Discussion in 'The Kitchen Knife' started by TSF415, Oct 17, 2019.
Anyone able to tell me what this says?
Photos for ID require good large close ups when possible.
At first glance it looks like Sakon Hakubai Saku 左近 白梅 作。
Yea unfortunately its not possible right now. I don't have the knife in my possession. Thought it was just worth a shot but I'll post again if I possess the knife.
Any of these work?
It's Sakon Shiraume https://www.hokiyama.com/sakon-global
Awesome. Thank you @ojisan
With Kanji there can be multiple ways of reading. White Plum 白梅 is "normally" read "Hakubai". But how it is read is entirely up to the writer/maker, so in this case they chose the "ShiraUme" reading. Which, oddly, is apparent only if you read their English website. lol
Don't know much about the Sakon lines but they do offer a Powder Steel SRS15 series Ryuga 龍雅 which has always interested me. But never came across anyone with experience using them.
Thanks @KenHash. I found a thread about this knife back from 2012. People loved or hated it. It was always on sale at EE. I picked it up off eBay for $100. Skd11 steel. If it ain’t the greatest. I’ll just fix it up and get it to someone as their starter knife.
Sounds like a nice buy. Never tried SKD11 but I have been told it's the same as SLD which is equivalent to D2. A steel I only have on a Benchmade folder, so no real direct experience.
SKD and sld are quite different. I much prefer SKD feel on the stones as opposed to sld. SKD equivalent would be A2.
SKD12/A2 is very nice on the stones, even at a high HRC. And not very chippy.
SKD11 = SLD = D2 and SKD12 = A2 as far as I remember. I have a similar knife from sakon; feels a bit softer than my yoshikane damascus SLD on the stones. The sakon stains much more readily. Can't say much about edge retention since I'm a home cook.
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