Bernal Cutlery & Sakai Kikumori Nakagawa?

[HumbleHomeCook]

Thoughts?

https://bernalcutlery.com/collectio...-burnt-chestnut-w-saya?variant=43626035773661

 

[blokey]

The weight is pretty attractive to me, 200g for a Sakai 240.
https://bernalcutlery.com/collectio...-burnt-chestnut-w-saya?variant=43626036789469

 

[zizirex]

I found Nakagawa's Blue 1 to be one of the best. I found it a bit harder to polish than Tanaka's Blue 1.
just need to compare it with Togashi's Blue 1.

 

[labor of love]

Yeah I like the look of these.

 

[DitmasPork]

Picked up the 240, white 1 version a couple months ago—prefer w1 to b1; also wanted the ho wood handle over burnt chestnut.

Been enjoying the knife a lot, lovely profile; one of my faves these days after a 'lil thinning and sharpening; steel is wonderful; nimble, nice in hand feel.

 

[labor of love]

@DitmasPork would you mind sharing a choil shot? Doesn’t seem to be one in the product page

 

[ashy2classy]

I have multiple from Kikumori and I'm finding them to be some of my favorites because the proportions are about perfect for me and they cut like a mother! I haven't tried any from Nakagawa, but the ones from Tanaka I have are stellar. I have a white 2 kasumi 270, white 2 choyo 270, and a blue 1 dammy 270 coming. I'm kinda hooked on them ATM LOL!

 

[ashy2classy]

@DitmasPork would you mind sharing a choil shot? Doesn’t seem to be one in the product page

https://bernalcutlery.com/collectio...-kikumori-240mm-wa-gyuto-shirogami-1-kurouchi

 

[DitmasPork]

@DitmasPork would you mind sharing a choil shot? Doesn’t seem to be one in the product page

Here's the choil shot before I sharpened/thinned the knife. Josh was very helpful finding one with a neutral grind, some are righty biased.

 

[DitmasPork]

https://bernalcutlery.com/collectio...-kikumori-240mm-wa-gyuto-shirogami-1-kurouchi

Hi. The link you posted is for a different knife. Here's the one that I got (Kikumori x Nakagawa, w1). The Kikumori you posted is a beast, 60mm at the heal!
https://bernalcutlery.com/products/...ho-wood-with-saya?_pos=1&_sid=3e50dcd9a&_ss=r

 

[labor of love]

Here's the choil shot before I sharpened/thinned the knife. Josh was very helpful finding one with a neutral grind, some are righty biased.

View attachment 242745
View attachment 242746

Thank you. Probably will pick up the blue1 one

 

[ashy2classy]

Hi. The link you posted is for a different knife. Here's the one that I got (Kikumori x Nakagawa, w1). The Kikumori you posted is a beast, 60mm at the heal!
https://bernalcutlery.com/products/...ho-wood-with-saya?_pos=1&_sid=3e50dcd9a&_ss=r

I saw that, too. Ooops

 

[DitmasPork]

I saw that, too. Ooops

Curious about the one you posted—highly unusual to see a 240 Japanese made gyuto in that height.

 

[tostadas]

Curious about the one you posted—highly unusual to see a 240 Japanese made gyuto in that height.

The white 1 KU line by Sakai Kikumori that very closely resembled the knives by Matusbara were about that size. I checked one out in store and it absolutely wouldnt surprise me if they were from the same maker.

 

[DitmasPork]

The white 1 KU line by Sakai Kikumori that very closely resembled the knives by Matusbara were about that size. I checked one out in store and it absolutely wouldnt surprise me if they were from the same maker.

Certainly the same height, but man that's a major righty grind.

 

[tostadas]

Certainly the same height, but man that's a major righty grind.

View attachment 242763

The grind on the Matsubara White#2 knives that I've seen have not been that consistent along the edge. The white2 is more inconsistent than the blue or ginsan grinds. One of mine arrived really thick. Also quite possible the heel is just different than the midblade. Anyways, all of mine were close to 50/50 grinds.

 

[labor of love]

Anyone else picked one of these up?

 

[panda]

Picked up the 240, white 1 version a couple months ago—prefer w1 to b1; also wanted the ho wood handle over burnt chestnut.

Been enjoying the knife a lot, lovely profile; one of my faves these days after a 'lil thinning and sharpening; steel is wonderful; nimble, nice in hand feel.

View attachment 242723
View attachment 242724

this looks great!! how is the grind?

 

[DitmasPork]

this looks great!! how is the grind?

This morning’s choil shot of the knife—quite thin BTE.

 

[jakuda]

anyone know who does the grind/sharpening for this knife?

 

[bsfsu]

anyone know who does the grind/sharpening for this knife?

I have asked Daisuke-san, from Sakai Kikumori, about the Choyo/Kikuzuki lines and he wouldn't disclosure the sharpeners. As this is a Bernal X, they may disclose the artisans?

 

[aporigine]

I have multiple from Kikumori and I'm finding them to be some of my favorites because the proportions are about perfect for me and they cut like a mother! I haven't tried any from Nakagawa, but the ones from Tanaka I have are stellar. I have a white 2 kasumi 270, white 2 choyo 270, and a blue 1 dammy 270 coming. I'm kinda hooked on them ATM LOL!

You need a So-Ten (Tanaka x somebody). AS. I really like mine.

 

[_Jerl]

I picked up 2 of these during Bernal’s last sale:
240mm Gyuto W1
135mm Petty W1

I am pretty happy with both blades. Both are pretty thick at the spine so it feels sturdy while somehow not feeling too chunky (maybe due to the weight?). Both have a nice grind - they are both very thin behind the edge. Height at the heel and cutting edge length for the gyuto are both pretty good. I typically prefer a 240mm Gyuto but the slightly shorter 227mm length cutting edge suits me for day-to-day use. The petty is pretty stiff (in a good way) due to the thicker spine and has a beautiful ferrule. I love the finish of these blades. My only complaint: They were kinda dull upon arrival. I touched both up on a 4k stone and a leather strop and they are both sharp as a razor.