This was basically every thread when I looked into entering the katana world. Then I decided I'll just buy the subjectively prettiest one closer to retirement and not tell anybody.
This was basically every thread when I looked into entering the katana world. Then I decided I'll just buy the subjectively prettiest one closer to retirement and not tell anybody.
I’ll have Kato in the mail a week from today. Ootb impressions: pretty knife, really great roomy handle, killer distal taper, standard Kato profile is sweet.
I’ll likely compare cutting performance of the Kato to Kagekiyo as it’s also my new toy.
Too early to really say much but I preferred kagekiyo for the brussel sprouts I had for dinner last night. But that should be obvious.
Shigs cut like axes, yet they sell for thousands. Anything above 4 digits now you’re going into the realm of collectibles.I miss the days before this thread when everyone would just crap on Katos while others would buy them for crazy prices on BST. It was so good to feel superior, knowing that I wouldn’t pay that much for a badly performing collector‘s knife. This thread is ruining everything.
That's not an entirely informed nugget. I have had at least 4 Shigs now that are good cutters out of the box. Will on the other hand gladly mention that other 5 have not been remotely good cutters out of the box, but the sticking point is that they're all very evenly ground and super easy to work on.Shigs cut like axes, yet they sell for thousands. Anything above 4 digits now you’re going into the realm of collectibles.
Not sh1tting on Shigs, they’re beautiful knives just not my cup of tea, for the amount of time you’ll need to spend to make them good cutters.
You’ve definitely used your fair share of Shigs, and my sample size isn’t as great. Of the 3 I borrowed, 2 BNIB and one used, they felt very “normal” and nothing amazing. They definitely are very well ground and evenly finished and would easily be thinned and become great knives.That's not an entirely informed nugget. I have had at least 4 Shigs now that are good cutters out of the box. Will on the other hand gladly mention that other 5 have not been remotely good cutters out of the box, but the sticking point is that they're all very evenly ground and super easy to work on.
Which at the prices they are now, will cost about $10k on the low side to find, unless you get lucky.I’m a reformed shig hater turned shig lover. Just gotta find the right one that works for you.
Mine was a used 270mm(but tuned up by Murray carter). Purchased for $840? I think?Which at the prices they are now, will cost about $10k on the low side to find, unless you get lucky.
That’s great value for a 270 imo, even if it were used.Mine was a used 270mm(but tuned up by Murray carter). Purchased for $840? I think?
But it was tuned by one of the best. Buying a knife this expensive and having to tune it is nuts.That’s great value for a 270 imo, even if it were used.
the knife originally is not that expensive though.But it was tuned by one of the best. Buying a knife this expensive and having to tune it is nuts.
The WA kitaeji 270 aboynamedsuita had on best recently is one of the best cutting ones I have used if not the best one. Funny we bounced that knife between the two of us a couple times and he's keeping it now I think. But yeah, the 270 yo kitaeji I have is giving it a run for its money, the other two good ones were 180 and a 210 yo kitaeji. The 180 nakiri I have a very good too, but I cleaned it up a bit right out of the box.You’ve definitely used your fair share of Shigs, and my sample size isn’t as great. Of the 3 I borrowed, 2 BNIB and one used, they felt very “normal” and nothing amazing. They definitely are very well ground and evenly finished and would easily be thinned and become great knives.
Also, what I’ve heard is western shigs tend to be better performing, would definitely love to locate this unicorn so I can finally try a good one. Then again, I’m definitely western handle biased
I miss the days before this thread when everyone would just crap on Katos while others would buy them for crazy prices on BST. It was so good to feel superior, knowing that I wouldn’t pay that much for a badly performing collector‘s knife. This thread is ruining everything.
Buying a knife this expensive and having to tune it is nuts.
Maintenance is very much doable on stones as long as you respect and follow the grind. Requires some modicum of skill and paying attention to what you're doing but they are convex and can be maintained on stones unlike some more complicated grinds.My question is, how the heck do you maintain these knives over time? If the cutting ability relies so much on that professionally-executed grind, what happens after a couple years of sharpening?
I know that you can thin a knife, but does it preserve the subtlety of the knife?
Whoever put the edge on this kato did a great job. Kinda curious what stone was used.
Kato is quickly winning me over. Might have to track one down. This specimen is lighter and thinner blade than the older ones I used. Still same grind and everything. Still a workhorse and still cuts with authority. Just feels so smooth when the blade is going through food.
Gotta few more things to test. But I’m enjoying it quite a bit.
I tried not to like it. But I have failed.
I gave it a couple passes on an Aizu before I shipped it off.Whoever put the edge on this kato did a great job. Kinda curious what stone was used.
Kato is quickly winning me over. Might have to track one down. This specimen is lighter and thinner blade than the older ones I used. Still same grind and everything. Still a workhorse and still cuts with authority. Just feels so smooth when the blade is going through food.
Gotta few more things to test. But I’m enjoying it quite a bit.
I tried not to like it. But I have failed.
As will I.I gave it a couple passes on an Aizu before I shipped it off.
and the profile doesnt look stupid like the jns workhorsesWhoever put the edge on this kato did a great job. Kinda curious what stone was used.
Kato is quickly winning me over. Might have to track one down. This specimen is lighter and thinner blade than the older ones I used. Still same grind and everything. Still a workhorse and still cuts with authority. Just feels so smooth when the blade is going through food.
Gotta few more things to test. But I’m enjoying it quite a bit.
I tried not to like it. But I have failed.
Nothing wrong with the workhorses, I actually prefer them to the standard in terms of performance.and the profile doesnt look stupid like the jns workhorses
I would agree for the 240. But my 210WH STD and Ku have a great profile. Much less belly in the tip area which suits me.and the profile doesnt look stupid like the jns workhorses
This specimen is lighter and thinner blade than the older ones I used. Still same grind and everything. Still a workhorse and still cuts with authority. Just feels so smooth when the blade is going through food.
Gotta few more things to test. But I’m enjoying it quite a bit.
Yeah my kato experience so far was 3 JNS workhorses circa 2012-2014.
Same wicked distal taper is in the wh versions from last year or so. The first 240 wh i bought from jns last year is 245mm long 54 mm high and weight is 236g. Other than the profile with a bit more raised tip, it looks just like an oversized and light standard. On the other hand my second 240 wh has the same length and height but at 260g feels like a different beast.Thanks man!
Maybe they take a good thing too far?
I like tall knives. I wouldn't mind the taller height (I think the workhorses include that). But the standards already have a wicked distal taper. I don't think I'd like to see the spin thicken or be fatter in the middle
Both models have gotten lighter in general. I have tried a few, and while there's always been variance, the average seems to have dropped weight significantly in the last two years or so.Glad to hear you are enjoying it! Thanks for posting your thoughts.
Can you remember whether the older ones you used were Kato-Standards or Kato-JNS-Workhorses? I am curious how hefty the workhorse grinds are given that Kato standards are already heavy knives...
As will I.
@CiderBear i think you’re next, correct?
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