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[Justinv]

Tosa Nakiri x Brussel Sprouts

I think you forgot to cut them.

 

[daddy yo yo]

Yessssss! There it is in action! I already know you are loving this thing….

True that! It was a pleasure to communicate with Merion Forge and the knife is absolutely great. It turned out much nicer than I had hoped… And the handle is really comfortable. The flatspot is quite long though and the heel bangs a bit into the board. Either I will adjust the profile or my cutting technique. Food release is really very nice, I call it root celery slayer!!!

 

[blokey]

Tosa Nakiri x Brussel Sprouts View attachment 224658

What's that wooden thing at the end of the knife?

 

[M1k3]

I think you forgot to cut them.

Uhh, I cut the ends off

What's that wooden thing at the end of the knife?

This newfangled contraption called a handle. @stringer is using them on his now also. FYI he has the larger brother of my handle.

 

[Seemore]

Upgraded my cutting board and it makes my 220 gyuto look like a petty. Had a snap a quick woodgasm pic. Same knife before rehandle on my old "big board" for reference. Both teak. Gyuto is an Enjin/Kyohei Shindo blue #2

View attachment 212870

View attachment 212871

Hi. I was just looking for mentions of the Kyohei Shindo knives when I saw your post - I’m thinking of getting one. How do you like yours? I know and like the Tosa style, I have two from Takeo Murata.
Thanks, cheers,
Lon

 

[SwampDonkey]

Hi. I was just looking for mentions of the Kyohei Shindo knives when I saw your post - I’m thinking of getting one. How do you like yours? I know and like the Tosa style, I have two from Takeo Murata.
Thanks, cheers,
Lon

Haha you'll probably see me fanboying often if you hunt through mentions. Do you know which profile you want?

Straight up best bang for buck I've had in this knife journey. The nakiri was my first Japanese knife and I should've just stopped there, it outcuts damn near all of my more expensive knives.

I have the gyuto, bunka, and nakiri. They all folllw a pretty similar template of thicker spine especially at the handle and super thin grinds behind the edge so they're fantastic laser-feeling cutters. The bunka and gyuto have strong distal tapers, the bunka tip is the thinnest I've ever seen on a knife and I use it as a petty for garlic or shallot fine work. The gyuto tip is also quite thin. You can't really go wrong with any but I definitely suggest grabbing one with an upgraded handle from Sharp Knife Shop or Zahocho, it's worth the bump.

Excellent heat treat, the blue #2 takes a fantastic edge easily, holds it for a long time, and is quite durable especially considering how thin behind the edge they are. I've never microchipped mine and my wife uses the nakiri often with...less than desirable technique.

My nakiri is 172 mm and taller, I can't quite remember but at least 50-52 mm. Rounded tip that's dumb sharp, good for shallots and garlic fine work if you are comfortable with nakiri. Mostly flat profile but enough to rock a bit, I do on green onions and chives sometimes.

The bunka is true 165 mm and not quite as tall, around 47 mm.

The gyuto is ~223 mm, I haven't measured the heel of mine but I prefer taller knives and it feels great so at least 50 mm. It's got a good flat spot with enough curve to not thud to a dead stop, good for pushing and can rock some.

Bunka choil

Gyuto profile

Gyuto tip

 

[Seemore]

Haha you'll probably see me fanboying often if you hunt through mentions. Do you know which profile you want?

Straight up best bang for buck I've had in this knife journey. The nakiri was my first Japanese knife and I should've just stopped there, it outcuts damn near all of my more expensive knives.

I have the gyuto, bunka, and nakiri. They all folllw a pretty similar template of thicker spine especially at the handle and super thin grinds behind the edge so they're fantastic laser-feeling cutters. The bunka and gyuto have strong distal tapers, the bunka tip is the thinnest I've ever seen on a knife and I use it as a petty for garlic or shallot fine work. The gyuto tip is also quite thin. You can't really go wrong with any but I definitely suggest grabbing one with an upgraded handle from Sharp Knife Shop or Zahocho, it's worth the bump.

Excellent heat treat, the blue #2 takes a fantastic edge easily, holds it for a long time, and is quite durable especially considering how thin behind the edge they are. I've never microchipped mine and my wife uses the nakiri often with...less than desirable technique.

My nakiri is 172 mm and taller, I can't quite remember but at least 50-52 mm. Rounded tip that's dumb sharp, good for shallots and garlic fine work if you are comfortable with nakiri. Mostly flat profile but enough to rock a bit, I do on green onions and chives sometimes.

The bunka is true 165 mm and not quite as tall, around 47 mm.

The gyuto is ~223 mm, I haven't measured the heel of mine but I prefer taller knives and it feels great so at least 50 mm. It's got a good flat spot with enough curve to not thud to a dead stop, good for pushing and can rock some.

Bunka choil
View attachment 224711

Gyuto profile
View attachment 224723

Gyuto tip
View attachment 224724

Wow - thanks very much for your personal and detailed reply. I’ll check out the vendors you mentioned.

 

[Malcolm Johnson]

Faaaaaaaaaak this is seriously perfect. I wish that other forum member was me! I will hopefully be getting something very very similar to this later this year.

I am talking to Lucas rn. Gotta get me one of these. Seriously such a great knife. Everything about it really clicked with me

 

[riesgeurts]

Keijiro Doi fuguhiki 300mm in perfect mint condition! The suisin stamp added as a sign for high quality. Nice wooden saya, original package and papers. #土井敬次郎#Keijirodoi#Kazuodoi#Itsuodoi

 

[Sushiman703]

Current lineup

for dinner service

 

[ethompson]

Current lineupView attachment 224790 for dinner service

Still love the hammered finish above the shinogi and deep kanji on that little slicer

 

[Heckel7302]

Some heavy pitting and active rust on this old beauty, but a few hours grinding away got most of it out.

 

[btbyrd]

Sukenari wonder twins.

 

[ZeeVee]

Close up inspection:

 

[Jbpruner]

Close up inspection:
View attachment 224987

I like that...

 

[parbaked]

Budget version…

 

[BillHanna]

View attachment 123243
CCK 1303
Dao Vua small cleaver
Milan Gravier
Yoshimitsu tall nakiri

@ZeeVee the last two don’t even live with me anymore.

 

[btbyrd]

Sukenari wonder twins.

View attachment 224855

Choil shots. ZDP:

HAP40:

 

[mengwong]

Tonight’s potatoes Lyonnaise brought to you by this trio:

Sakai Kikumori 210mm gyuto in SK
Hinokuni 210mm santoku in Shirogami 1
MSicard 230mm gyuto in Apex Ultra

Food release on the santoku seemed mostly due to KU finish. Food release on the MSicard seemed mostly due to geometry (thickness BTE). Food release on the Sakai Kikumori was mostly due to pull cuts lol

 

[ZeeVee]

Another one:

I think I'm gonna do a series wih every maker I own and at the end make a big grid of them.

 

[WCV]

Testing out the new Shihan (@Scott) with the old faithful Watanabe Pro for comparison.

 

[enrico l]

Nine

 

[blokey]

Testing out the new Shihan (@Scott) with the old faithful Watanabe Pro for comparison.

Had the same combo, both are great knives.

 

[binsed]

Testing out the new Shihan (@Scott) with the old faithful Watanabe Pro for comparison.

And...how was the comparison??

 

[M1k3]

@Justinv

 

[blokey]

@Justinv
View attachment 225136

How's the steel on these things? Plan to pick up some cheap funayuki just for fun.

 

[M1k3]

How's the steel on these things? Plan to pick up some cheap funayuki just for fun.

Steel is good. My Nakiri is ground super thin. Concave shinogi. But for $50, I'm super impressed with it. Definitely punches above it's price point.

 

[HumbleHomeCook]

Steel is good. My Nakiri is ground super thin. Concave shinogi. But for $50, I'm super impressed with it. Definitely punches above it's price point.

Is that the one your wife bought ya? Am I remembering that right?

 

[Choppin]

Current lineupView attachment 224790 for dinner service

what’s the one on the right?

 

[M1k3]

Is that the one your wife bought ya? Am I remembering that right?

Yes. The "Nakiri blue steel" from Ikkyu. She also bought me the 240mm Nakiri from Knife Japan.