Gyuto: 240mm - Sasanoha vs Koishi

[Pebbles]

Hello, Forums.

This will be my first post. I have been collecting couple knives and I realize that I don't have proper chef knife.

Here is Debate. Gyuto with 240mm length, Which one would you choose? Masakage Koishi or Takeda NAS Sasanoha?

I know what I am going to end up buying due to local promotions and out of stock Situation. (Koishi)
(I am some what thankful that I only have one choice. Most of time I have hard time deciding.)

If Koishi and Sasanoha was in Stock, What would you pick? (Koishi and Takeda NAS is my favorite Knife Brand.)

Thanks forum.

 

[larrybard]

Pebbles,

There's a questionnaire designed to help with such matters:
http://www.kitchenknifeforums.com/s...hich-Knife-Should-I-Buy-quot-Questionnaire-v2

 

[preizzo]

I ended up buying both 😉

 

[Pebbles]

Pebbles,

There's a questionnaire designed to help with such matters:
http://www.kitchenknifeforums.com/s...hich-Knife-Should-I-Buy-quot-Questionnaire-v2

Thanks for the Link, as I mentioned, I will be end up buying Koishi. I am just curious what people would choose.

 

[chefcomesback]

Kurosaki as from knives and stones , nicely done aogami super steel , great bargain from a young blacksmith , gets super sharp and doesn't have any major grind concerns

 

[preizzo]

The takeda it s a laser knife, it more for fine cut instead the koishi it s more for big root veggies or stuff that require a bit more of strength. The koishi it feels very stiff in my hand and the takeda it s fell s a bit flexible.
Also you have to keep on mind that the new generation of takeda needs a bit of thinning work before to appreciate all the capacity.
Edge retention it s better in the takeda, that knife just stay sharp for ever .
The kurosaki as in my opinion it s almost identical to the koishi.
The r2 version of the kurosaki it s the one you should consider if you like the powder metal, same grind with better edge retention.

 

[easy13]

As mentioned above, the Sasanoha definitely has some flex & is light in the hand plus that edge retention on it is some of the finest out there. As for the grind on the one I got (1 year ago) not bad at all, had to take it to the stones for about 20 mins to shave down the "shoulders" on it a bit, luckily no major marathon session needed and now it performs really well. Wasn't that bad before I got it on the stones, maybe I got a lucky one.

 

[preizzo]

I bought my tanaka two years ago and it was orribile.
Now, after thinning it s one of my best knives.