CiderBear
Senior Member
Just FYI there won't be any videos. I don't have most of my stuff with me.
Just FYI there won't be any videos. I don't have most of my stuff with me.
I guess it could be beat with 2 BNIB ones since he got one used. Just saying..Thats fair enough. But be warned... if you like it, the standard to beat is two Katos...
Shoulda waited to do a comparo with the WH's. Shootout at the OK Carrot....Knife is off to @CiderBear.
Thanks again for letting me participate.
ask yourself if the Kato cuts 5 times better or 10 times better then the knife you are currently using.
I actually did this. Kagekiyo arrived the same day as Kato. I used them side by side through the week.So before writing your reviews, grab your Watanabe or your Kochi, your Kurosaki or Yoshikane, your Wakui or Hinoura, your Shiraki or your Munetoshi or any of the Enchizen or Sakai knives and ask yourself if the Kato cuts 5 times better or 10 times better then the knife you are currently using. Stop thinking about the value and think just about the knives. Common sense will guide you.
Yeah I wanted to compare to WH but I can’t slow down the passaround. First one arrives today. Maxim just shipped the second.Shoulda waited to do a comparo with the WH's. Shootout at the OK Carrot....
There'll carrot juice everywhere....
Isn't the Kagekiyo a wide bevel? Should be quite a different animalI actually did this. Kagekiyo arrived the same day as Kato. I used them side by side through the week.
I find that my best cutters span the entire price range from $250-$1400. I think under $250 you're hard pressed to find truly good options, but they exist. But a lot of the cost seems to be extra hand labor for extra elegance. A bare bones cutter ain't gonna break the bank.It is very interesting to see the positive feedback and how hearts can change when there's a general consensus about something and I guess that this is how hype builds up.
I own quite a bunch of Kato knives from 240 wh's to several 240 ku to several types and sizes of nakiris. You could say I have grown fond of the simple and rustic feel of this smith. But lately i have been playing with other knives with more humble origins and price tag and asked myself if it's worth spending a small fortune in buying kato. The munetoshi gyuto and nakiri experience of late ( though not so perfect and aclaimed as a tool) has proved me a snob asuming that a knife worth 150$ must be cheap and not taken for serious. But it was funny that while i was using these humble tools I found the same joy and 99% of the same feel as using a kato. So before writing your reviews, grab your Watanabe or your Kochi, your Kurosaki or Yoshikane, your Wakui or Hinoura, your Shiraki or your Munetoshi or any of the Enchizen or Sakai knives and ask yourself if the Kato cuts 5 times better or 10 times better then the knife you are currently using. Stop thinking about the value and think just about the knives. Common sense will guide you.
What are some of your keepers?I’ve only kept the very best cutters, all of them are in the $300 range or less now, the more expensive knives all have been sold.
These Bang for the buck keepers all performs on par with the Kato WH that has been sold.
The extra cost on more expensive knives tend to have justifications out side of the realm of performance.
What are some of your keepers?
Just curious, what changed your mind? As far as I remembered, you were coveting a Kato for quite a bit, just surprised you do not have one now.I’ve only kept the very best cutters, all of them are in the $300 range or less now, the more expensive knives all have been sold.
These Bang for the buck keepers all performs on par with the Kato WH that has been sold.
The extra cost on more expensive knives tend to have justifications out side of the realm of performance.
Just curious, what changed your mind? As far as I remembered, you were coveting a Kato for quite a bit, just surprised you do not have one now.
Like Excalibur? Thor's Hammer?I heard Kato knives were very powerful. That needs to be factored into the equation.
just use your phoneJust FYI there won't be any videos. I don't have most of my stuff with me.
show us your curry!! i only enjoy japanese/korean style curry. not a fan of coconut based versions what so ever.I used the Kato to make Japanese curry the other day. Perhaps @labor of love and I prefer different sharpness (if he touched the knife up at all), but I think I prefer my knives finished on a higher grit. I'm not confident in my sharpening abilities to strop the knife on a higher grit stone though.
I like how the knife feels in my hand, the weight and profile seem just right. However, I don't think I would spend anywhere near 1000 USD on it, so I'm really glad I got to try it out. Thanks again for the opportunity @tgfencer
I'm planning to cook one more meal with it and send it out mid-week next week.
show us your curry!! i only enjoy japanese/korean style curry. not a fan of coconut based versions what so ever.
and what grit do you finish your edges on?
I always add peas and sometimes potato. The raisins are a nice touch, I'll have to give that a try next time. Indians do it all the time. My local Izakaya restaurant serves their curry with Fukujinzuke. Very hard to find even in the specialist Asian stores.Haha, it was just from an Extra Hot Golden Curry box. I put potatoes, carrots, raisins and peas in it. Normally I make it without peas but I thought "eh why not" and it turned out alright. Served it with some chashu pork shoulder on top. I used to throw some beef into Japanese curry, but we had this amazing curry topped with chashu at a spot in Tsukiji fish market a couple years back and I've been doing the same thing since.
As for the knife, it was a very nice knife. I just didn't think I would ever bring myself to spend that amount of money on a knife though. I don't think it'd be fair to compare performance, since my Wat gyuto and the Kato probably were finished at different grits, but somehow I just... enjoyed cutting things with the Wat more, if that makes any sense. Last time I stropped the Wat was on a hard Aiwattani from Bernal, I think.
I only brought 4 knives over to my temp place (Wat 240, Heiji nakiri, Bernal Y Ikeda since it was my newest knife, and Ikazuchi petty because girl needs a glorified steak knife) and I really keep reverting back to the Wat for almost everything now.
Knife is on its way to @Barclid now. Once again, I want to thank @tgfencer and everyone who participated in this in order for the passaround to happen. I appreciate the opportunity to try a knife that I never would have a chance to otherwise, and I'm truly grateful for that.
Finally, curry pic!
I had one of those but it had been mucked around with, so not its fault.@CiderBear I want you to try my big arse denka, especially because it's terrible at cutting carrots.
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