Gihei Blue 2: CKTG vs CKC
- Thread starter Gyoated
- Start date
Help Support Kitchen Knife Forums:
The characters on the right side of CKTG version are kanji, while the ones on the right side of CKC version are hiragana. I believe kanji is a more common or maybe more traditional way to mark a knife.
That's interesting and thank you!
Looking at both Sites, Hiragana is also on the Hap40 model of CKC while the Kanji is on the HAP40 of CKTG. @Hz_zzzzzz would you happen to know if it poses any significance? Perhaps signature or different factory? By the way thank you for the info, I just finished going down a Wiki Rabbit hole. Really interesting history.
The only other knife series on which I saw hiragana is the Hitohira Hiragana series, which is made in Seki, Japan, the Japanese center for machine made knives. Not sure if it indicates anything for Gihei though.
I think if you look at the Hiragana logo long enough, with the help of some warm sake, you will start to see a horse.
Attachments
I think if you look at the Hiragana logo long enough, with the help of some warm sake, you will start to see a horse.
lol Warm Sake perfect for the Holidays!
I don’t know why, but I’ve been fixated on that e-mail from CKTG all afternoon. Something about it really rubs me the wrong way.
Yes, as my daughter would say, mad sus. But I went ahead and purchased it from them. It was more of an impulse, and desire building up from earlier this year. I am curious, as I’ve heard mix reviews, do you have a bad experience from CKTG?
jacko9
Senior Member
I have been purchasing from CKTG for several years now and have never had a problem.
Beautiful, I love the simplicity of the Hiragana. The Nashiji looks very smooth. Could I bother you to zoom in closer?I think if you look at the Hiragana logo long enough, with the help of some warm sake, you will start to see a horse.
This is as close as I can get with my iphone.
Attachments
Jville
I used to work in a Mexican restaurant
- Joined
- Jan 1, 2018
- Messages
- 2,647
- Reaction score
- 3,187
I've bought dozens of knifes and other things from Mark without any issues. Rather, buying from him has always been a pleasure and I buy with confidence if there is any issue it will be taken care of. And I'm also confident there won't be any issues. Super helpful with any questions and fast shipping. Eventhough he is technically not my friend, I would consider him a friend. Also, for some reason, I thought I had remember some connection to hiramoto and gihei but I cant remember now. Mark would probably know
Drum Roll! It’s here! All measurements are done with a ruler. Specs:
Total Length: 41 cm
Tip to spine: 26.5
Handle plus ferrule: 14.5
Edge: 24.4
Height at Heel: 52 mm
120 mm from tip: 50 mm
60 mm: 42
30 mm: 30
Width of spine at ferrule: 4.5mm
Heel: 3.5
120 mm from Tip: 3
60 mm: 2.5
Balance at 5cm from ferrule.
Total Length: 41 cm
Tip to spine: 26.5
Handle plus ferrule: 14.5
Edge: 24.4
Height at Heel: 52 mm
120 mm from tip: 50 mm
60 mm: 42
30 mm: 30
Width of spine at ferrule: 4.5mm
Heel: 3.5
120 mm from Tip: 3
60 mm: 2.5
Balance at 5cm from ferrule.
Attachments
She’s huge!
My 210 blue Gihei also arrived today from CKTG. I've been comparing it to my 240 Hiragana version and to me they seem very similar, except for the size difference of course. The finish, grind, kanji on back are all the same. I've included some pictures. I will say however that the 210 compared to other 210s that I own, does not feel like a brute. I quite like it.
Attachments
Yes it really does feel like a 270. I was giving a go on a food yesterday and wow. This knife for me is an upgrade for me especially after dealing with a VG10 knife that was hilt heavy. It reminds me of a Veg cleaver. Now I need to purchase a better stone. @Ensis I don’t want to thin it or Hamaguri sharpen it yet. But how should I approach upkeep and sharpening? I don’t have the most experience in this and this is my first wide bevel.
It’s interesting. It’s really nice, also loved the way it was sent. What are the stats on your 210?
To be honest I've only sharpened it once (steel gets crazy sharp) but it is pretty thin behind the edge so you won't need to fuss with it for a while. As far as thinning a wide bevel knife like the Gihei, I am sure there are more qualified people here than me who may want to weigh in
. How do you like it so far? Do you find the knife really forward heavy?
It’s definitely taller than my last knife. I don’t have move my wrist as much, if at all, to slice. The point of balance is much like a Vegetable cleaver/Nikiri. I am having to relearn movement patterns with the tip. The distal taper is absolutely beautiful and reminds me of my first knife with also had it. I was testing even racquet grip, and amazed at its free fall on Potatoes. I do intend to make videos. By the way it’s flat profile allows for Katsuramuki!
Interesting. How much of a flat spot is there? When I paste the ToGo image, the flat looks like almost 50% of the edge. They don't have the side image on the board view.
Very interesting discussion on Gihei knives... I'm looking to get a beefier 210 or 240 gyuto and Gihei are looking like an affordable option. If I do buy, I most likely will go to CKTG. I've bought several knives from them and used their sharpening service, and I've had nothing but very positive experiences.
applepieforbreakfast
Senior Member
On the 240, it's probably around half of the edge length, give or take.
Last edited:
