- Joined
- Aug 29, 2018
- Messages
- 2,413
- Reaction score
- 5,386
$145 shipped
182mm long
170g
49mm tall
4.5mm spine at handle
2.6mm spine at middle kanji
Semi-stainless, clad in stainless
Thinned, wide bevel sharpened, fingerstones, and blade face refinished with silicon carbide. Tip thinned more than rest of blade.
Scuffs on blade and ferrule
Gifted to a relative years ago . . . Made it's way back to me super dull, rusted, and with small chips. Was sharpened at like . . .70 degrees? With a 220 grit stone it seems. It sucked. Reset the bevel and reset the geometry and had to reestablish the wide bevel. Still some low grit marks at the tip area where there's a bigger angle change to make a thinner tip. Heel was chipped, some of the relief remains
Edge is centered in the blade, but the left blade face is more slightly hollow than the right side. Or, the left shinogi is more distinct than the right. Can cut through turgid potatoes without stopping, and awesome food release. Thinned so it doesn't get stuck and cuts really well. To put it one way . . . I'm quite sure you'll microchip it. The edge mildly flexes along the blade. Try it, and then add a microbevel
Steel is really really excellent. I would say it's a great white steel . . . But it isn't hahaha. Doesn't catch into hair, but rips right into food . . . Similar experience to heiji carbon for me. Super abradable and fine and consistent feeling steel and cladding. No gumminess. More like . . . Slight weight? A weighty feel to the cladding feel. Core feels crisp and fine, it's great.
182mm long
170g
49mm tall
4.5mm spine at handle
2.6mm spine at middle kanji
Semi-stainless, clad in stainless
Thinned, wide bevel sharpened, fingerstones, and blade face refinished with silicon carbide. Tip thinned more than rest of blade.
Scuffs on blade and ferrule
Gifted to a relative years ago . . . Made it's way back to me super dull, rusted, and with small chips. Was sharpened at like . . .70 degrees? With a 220 grit stone it seems. It sucked. Reset the bevel and reset the geometry and had to reestablish the wide bevel. Still some low grit marks at the tip area where there's a bigger angle change to make a thinner tip. Heel was chipped, some of the relief remains
Edge is centered in the blade, but the left blade face is more slightly hollow than the right side. Or, the left shinogi is more distinct than the right. Can cut through turgid potatoes without stopping, and awesome food release. Thinned so it doesn't get stuck and cuts really well. To put it one way . . . I'm quite sure you'll microchip it. The edge mildly flexes along the blade. Try it, and then add a microbevel
Steel is really really excellent. I would say it's a great white steel . . . But it isn't hahaha. Doesn't catch into hair, but rips right into food . . . Similar experience to heiji carbon for me. Super abradable and fine and consistent feeling steel and cladding. No gumminess. More like . . . Slight weight? A weighty feel to the cladding feel. Core feels crisp and fine, it's great.
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