I think you forgot to cut them.
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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!!!
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What's that wooden thing at the end of the knife?
Uhh, I cut the ends off
This newfangled contraption called a handle. @stringer is using them on his now also. FYI he has the larger brother of my handle.
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
Wow - thanks very much for your personal and detailed reply. I’ll check out the vendors you mentioned.
I am talking to Lucas rn. Gotta get me one of these. Seriously such a great knife. Everything about it really clicked with meFaaaaaaaaaak 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.
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
Attachments
Current lineup
for dinner service
Still love the hammered finish above the shinogi and deep kanji on that little slicer
Some heavy pitting and active rust on this old beauty, but a few hours grinding away got most of it out.
Close up inspection:
I like that...
Attachments
parbaked
Senior Member
Budget version…
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
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
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.
I think I'm gonna do a series wih every maker I own and at the end make a big grid of them.
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.
Is that the one your wife bought ya? Am I remembering that right?
what’s the one on the right?
Yes. The "Nakiri blue steel" from Ikkyu. She also bought me the 240mm Nakiri from Knife Japan.
