Kengata Yanagi vs Standard Yanagi vs Tokobiki

[charles222]

They are all variations of Yanagiba, but visually so different. I've seen them used in sushi restaurants before, but never had a chance to ask for the pro/con.

Currently already posses 2 standard yanagiba 270 Kikuichi, and 300 masamoto ks.
Rarely used the 300mm masamoto ks due to heavier weight that i rather not transitioning into.

Christmas is coming, and i am really itching to get something new.
Considering either a 270mm masamoto ks takobiki (currently on sale locally for $320) or
Suisin Saika Kengata Yanagi by Keijiro & Itsuo Doi (currently on sale at korin for $525 - 15% + shipping = $457)

I am curious about the weight of the Suisin Kengata Yanagi because that would be a big deciding factor. Heard from an friend from out of state that it's lighter than my 300 ks masamoto, but hopefully a forum member can confirm that. I am also going to send out an e-mail to Korin to find the exact weight on those 2 knives.

Please pitch in if you have any information, pro/con, advice or suggestions regarding these 3 different types of sashimi slicer.

Thanks,
Charles

 

[Brad Gibson]

i currently have a 300mm mizuno fuguhiki that is insanely light and thin and fun to use. it is the blue #2 version. I also have a 270mm watanabe sakimaru takohiki that i just recently got and it is surprisingly light as well. much lighter than the 270mm kikuichi yanagibas.

 

[charles222]

Anyone have any practical experience on a kengata yanagiba? Very curious on what experienced sushi people have to say about that profile.

 

[charles222]

Anyone have any practical experience on a kengata yanagiba? Very curious on what experienced sushi people have to say about that profile.