You can ask for that. Someone got A Cleaver tip dead flat nakiri from him. I asked for a cleaver tip, but when going this big not sure he was able to make that happen or it got lost in translation. Other than the toe it is flat.
Ask for a Kaku Nakiri, mine was nice, not dead flat but quite flat, dead flat is also bit troubling to use for meYou can ask for that. Someone got A Cleaver tip dead flat nakiri from him. I asked for a cleaver tip, but when going this big not sure he was able to make that happen or it got lost in translation. Other than the toe it is flat.
Guess I should have used the correct terminology when ordering. Good to know I had seen a few of these and even saw the Kaku custom order that was sold out of Australia a while back, but only said cleaver tip when ordering. My bad oh well still really awesome blade.Ask for a Kaku Nakiri, mine was nice, not dead flat but quite flat, dead flat is also bit troubling to use for me
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I have a couple of 180/200mm nakiri coming from Junichi Ide, he said they're left over from the carrot harvest.Guess I should have used the correct terminology when ordering. Good to know I had seen a few of these and even saw the Kaku custom order that was sold out of Australia a while back, but only said cleaver tip when ordering. My bad oh well still really awesome blade.
I ordered my Christmas present and it is on its way this week. The last Yoshimitsu Kajiya Nakiri-bocho 155mm that was available. I guess Ide San didn't have anymore in that size either so until more are made it is no longer on the site. If anyone is interested though I heard Ide San has some 180mm x 75-80 if they haven't already been bought out. I wanted the 155mm since I only have a bunka that is close to that size, but prefer the taller blade heights of these.
I've ordered these two from Michael. The Okubo was first and I was clear to state exactly what I wanted. The second one I made a quick mock up of what I was after. Also Michael knew exactly what I was after when he ordered from Kusunoki san. The Okubo had some slight curve but the Unshu is properly flat.
Okubo top, Unshu Yukimitsu bottom (has a new handle now). The pic I sent when ordering.
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How do you like them? They look great. I've always loved that kaku look but am not sure how I'd like it in use.
I ended up selling the Okubo as I was trying to keep my collection relatively sensible. The steel was something else, it's gotta be 65+ hrc and took a crazy keen edge. It was a 180 but I've been tempted to reorder as a 210 as the workhorse sort of nature would be awesome at that size! The Unshu is almost my perfect nakiri though. Thinner than the Okubo and super flat. I really dig it. Steel seems good and is super easy to sharpen like any carbon. A word of warning though is don't be surprised by some wabi sabi. For the price they are awesome but they aren't the prettiest knives.
This is the Unshu now with a K+S teak handle. It's 210x65 mm 221 g.
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What's the size of that one? Looks great!View attachment 282185View attachment 282186
Okubo Kaku Nakiri, cuts really nice despite the thick looking choil.
Missed this one! Awesome! I reckon a 270 would work pretty well tooOkubo came in, neat little message from Michael
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I asked for a flatter heel and that is exactly what I got. The heft, the forward balance, the excellent OTB edge, the campfirey good smokey smell on the handle..I'm just very pleased all around. 256x57mm, 242g
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180 x 60mm, same as a Wat proWhat's the size of that one? Looks great!
Can you post a choil of this?I ended up selling the Okubo as I was trying to keep my collection relatively sensible. The steel was something else, it's gotta be 65+ hrc and took a crazy keen edge. It was a 180 but I've been tempted to reorder as a 210 as the workhorse sort of nature would be awesome at that size! The Unshu is almost my perfect nakiri though. Thinner than the Okubo and super flat. I really dig it. Steel seems good and is super easy to sharpen like any carbon. A word of warning though is don't be surprised by some wabi sabi. For the price they are awesome but they aren't the prettiest knives.
This is the Unshu now with a K+S teak handle. It's 210x65 mm 221 g.
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A few more from Yosimitu Kajiya.I have a couple of 180/200mm nakiri coming from Junichi Ide, he said they're left over from the carrot harvest.View attachment 287304
Honestly the choil shot isn't very representative of the rest of the knife since there's a hollow on the flat at the heel, above the wide bevel so I'm not going to post it here. It's all straight and cuts great, just part of the wabi sabi I mentioned before.Can you post a choil of this?
Those look sweet!I have a couple of 180/200mm nakiri coming from Junichi Ide, he said they're left over from the carrot harvest.View attachment 287304
https://www.kitchenknifeforums.com/threads/yoshimitsu-fugen-white-1-review.65951/Anyone have experience with the smith and/or this particular knife?
https://knifejapan.com/yoshimitsu-hamono-black-forged-gyuto-210mm-aogami-super/
I have a White 1 240 from ~2015 and the pictures on KJ look similar enough to say: rustic F&F, but at least all the sharp corners are knocked down. Forged in hollow above a low wide bevel grind, KU is applied with/covered in laquer. It's been sitting waiting for a re-handle and I'm still getting around to it.Anyone have experience with the smith and/or this particular knife?
https://knifejapan.com/yoshimitsu-hamono-black-forged-gyuto-210mm-aogami-super/
Haven’t used it yet, but got this Yoshimitsu Kajiya Nakir-Bocho 155mm shirogami #2 for Christmas. Guess I need to use some acetone to clean off the blade first. Not sure what the blue sack is for, but hell of good packaging.
The plan is To make it like the last pic looks like. Either with the current handle or maybe an olive wood handle I have.
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My first outing was similarly not amazing but not bad. I then decided to use it to practice polishing and after flattening the bevel on a venev and taking to SG500, SP1000, naniwa 2k then jnats, it looks cool and cuts great. I’d say mid weight with lasers tip. Feels really solid on the board but still falls thru produce. Took it from 208 gm to 203 gmI got my Okubo Santoku in just before Christmas. No surprises on Fit and Finish. My first cut was disappointing and I was a little dismissive of the zeitgeist surrounding this smith. Then I took it for another spin and quit keeping the tip in the cut and it cut beautifully. It seems the tip was ground a little thicker behind the edge on mine. Not sure if that is intentional or not. Anyways, the I'm on the Okubo train now.
After I ordered mine, I discovered we could order Gyutos and other profiles, so I think I will do that soon. I mentioned this to Michael said he was going to update his site with some more Okubo offerings so we know what options there are. He also gave me a play-by-play of what they're doing for New Years (I asked) in the typically awesome Michael fashion.
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