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Although I've never owned or used one, the Hitohira Futana line looks like a great value on paper at least. I'm curious and would love to try one out.
Although I've never owned or used one, the Hitohira Futana line looks like a great value on paper at least. I'm curious and would love to try one out.
Looks like CKTG's Harukaze AS knives could be very similar to the Akifusa AS? Specs and profile look very similar.
All very different though excellent knives.Suien VC, Masahiro VC, Misono Dragon…
How do Suien and Masahiro differ from each other? I have no experience with the Masahiro but have always been curious…All very different though excellent knives.
I have always wanted to try a Wakui but like Yoshi the heals are just too short. From what I hear thought this would be a great option and they are available.No one has mentioned Wakui. Not in the sub-$150 category, but in terms of bang for buck, it doesn't get much better. Grind, F&F, distal taper, all on par with knives much more expensive. It's really perplexing to me why his knives have remained in the low $200s when other Sanjo makers like Yoshikane, Mazaki, Watanabe, etc. are charging well over $300 now, not that I'm complaining.
The heel on my 240 is 52mm, pretty standard.I have always wanted to try a Wakui but like Yoshi the heals are just too short. From what I hear thought this would be a great option and they are available.
that would work but I was looking at Carbon, Epic etc and they seem to be from 45.5 to 49The heel on my 240 is 52mm, pretty standard.
Actually, I was wrong. Just looked at my spreadsheet. It's 50.2mm. I got it from Knives and Stones US. I think most of his 240s are about 49-50. The 210s are shorter, around 46.that would work but I was looking at Carbon, Epic etc and they seem to be from 45.5 to 49
I have a 270mm kohetsu Blue#2 stainless clad gyuto that’s 3mm at the spine, only $115, it’s house brand at CKTG, make sure go for the western handle ones tho, doesn’t look as good as Wa handle but more robust, it’s my everyday beater, fish bone chopper for the past year.Any workhorses for under 150$? Let’s say, spines or 3mm or more at the heel… Most knives have 2,5mm thickness or less than that…
About the 240's: Suien VC Blue#2, Masahiro Takefu V2 or V2 Special?; comparable steel & hardness, 62Rc or so. Both come extremely right-biased; both require thinning and sharpening OOTB; length 235/245; width identical; weight 245/249g after a few years of use and some thinning; balance point identical: above the heel. Tip with the Suien vertically centered, without being a spear point like a Misono; looks like old Sabs. Masa traditional low tip. F&F with Masa basic (same factory as Fujiwara Kanefusa); more careful with Suien. Same for grinding. Suien more elaborate, fatter close to the heel, flatter towards the tip, resulting in a better food release. The Suien feels beefier and still performs slightly better. Huge price difference.How do Suien and Masahiro differ from each other? I have no experience with the Masahiro but have always been curious…
Kochi from JKI have longer heels and really good grind.I have always wanted to try a Wakui but like Yoshi the heals are just too short. From what I hear thought this would be a great option and they are available.
…only if you can handle such a thin and hard/delicate blade and like lasers.Takamura,best choice
I'm looking at their "Kaji" line which is actually made by Tadafusa.Yeah, so it really depends on the line.
I read that Kazoku Kurashikku Koksmes 20 cm Special Edition, € 79,00 is available on Ali for cheap. (Ofc with possibly a different QA etc). (I don't know much more, also not interested in finding out more )
I am looking for Kaiju but this isn’t budget…I'm looking at their "Kaji" line which is actually made by Tadafusa.
I like my FKH Sujihiki from KokiSpeaking of budget knives: I'd like to recall the carbon steel Fujiwara Kanefusa FKH. Their reputation used to be not that good because of the amount of sulfur in the steel as it was some time ago. With more recent batches, I haven't noticed it any longer. Might have to do with reduced tolerances in the last reform of Japanese steel standards.
The steel it comes now with, is less reactive than it used to be. One single forcing of a patina and you're done. No longer half a year of home use before stability got installed.
As for F&F, it certainly lacks a Misono's refinement, but I would call it decent.
One of the interesting points with the Fujiwara is the little price difference between sizes. With most makers there's a huge gap between the 210 and 240 price. Not so with these. If one wants to try a 270, it's an excellent opportunity.
https://japanesechefsknife.com/pages/search-results-page?q=fujiwara+kanefusa+fkh
I guess you'll like the bite!I like my FKH Sujihiki from Koki
You’re absolutely right FKH sharpen really easy & the bite is helpful when trimming raw meat silver skin.I guess you'll like the bite!
Can you tell anything about the steel? Can't find any information with Zknives. From the composition it should be close to C75. What is your experience with it? Sharpening, grain, edge retention?Great value and a cheap introduction to full monosteel carbon knives are the Kanetsune Minamoto Kanemasa. The Steel is NKS32 ball bearing steel with 60 HRC.
https://www.scharfesjapan.de/kochmesser/kanetsune-messer/kanetsune-minamoto-kanemasa
IMO, it’s hard to find a knife < €100 that would have broad support on this forum. Yes, there are some contenders, but they’ll all fall short for a significant part of this population.
Go up to 150 or 200 and there are some good choices for a one and done primary knife that will last a home cook a very long time.
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