The Okubo 180mm is probably a extra of my custom order, I modeled it’s spec after the Watanabe pro which for some reason I never got my hands on
I feel you on that. I've been leaning more and more workhorse lately and pulled out my neglected taller/flatter profile Tanaka ginsan and fell in love with it all over again. I love the compare/contrast aspect as tastes change with the moon.I was close Bill. Your two simple words were echoing in my head and feeding my burgeoning "ah just give it a shot" mindset. So, I put a few different knives to work yesterday for lunch and dinner. Even pulled out the small Wok Shop cleaver, that while larger than this one, does give that tall and heavy feel. My 180 Wat Pro also gives that to some extent.
They both felt really good and my resolve was weakening. Until I picked up my Moritaka and Homi. The Moritaka is taller but they are both lighter knives and I instantly remembered that's what I like. Man, it's taken me around three years to be able to say what I like with any confidence. It's nice to have different knives to compare.
So, back to ogling the "regular" nakiris and maybe a santoku or two.
https://knifejapan.com/fukamizu-hamono-kuri-no-kawamuki-75mm-shirogami-2/
I will explain in a week or two
The Okubo nakiri is brilliant - I have the smaller of the two, only beaten by my Mikami amongst the nakiri's I have owned.Some Mikami have been sitting on the site for a few days as well as a 180 nakiri from Okubo listed at 60mm and 222g. I was seriously considering getting a second Mikami nakiri just to have it I like mine so much. Also really curious about the okubo nakiri compared to something like the Wat pro, I know the okubo would probably benefit from a bit of work to get it preforming at a higher level but at that price, very tempting.
After some back and forth with Michael I ordered the Mori nakiri ‘sho’ 120mm for smaller tasks in the kitchen, looks like a great little nakiri. I also ordered the ikenami bannou 180 as a gift for a wonderful employee I had on the farm this summer so it’ll be fun to put my hands on that knife. As always great communication with Michael.
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The Okubo nakiri is brilliant - I have the smaller of the two, only beaten by my Mikami amongst the nakiri's I have owned.View attachment 276319
MikamiWell, I mean, you know ya gotta list the makers now.
How are you liking it so far?The Okubo 180mm is probably a extra of my custom order, I modeled it’s spec after the Watanabe pro which for some reason I never got my hands on
Havent got my hands on it yet, will report backHow are you liking it so far?
These just in last week. I figured I’d post them here rather than in ‘newest knife buy’.
Okubo Kajiya custom: 198x52x187g.
Nakamura/Miyazaki HAP40: 139x38x90g.
So far so good, the small knife is to be a gift.
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I like it a lot. It’s got good heft and presence while being nicely maneuverable. Upon receipt, it needed a quick session on stones - literally 3 minutes total between1K then 6K - to resolve some initial tiny chips. The handle is well executed and nicely installed and sealed around the tang. The handle is not so thickly coated as to prevent staining during future heavier maintenance sessions, I think, but it’s very smooth, and seamless to the horn ferrule.Nice!
What are your thoughts on the Okubo so far?
I like it a lot. It’s got good heft and presence while being nicely maneuverable. Upon receipt, it needed a quick session on stones - literally 3 minutes total between1K then 6K - to resolve some initial tiny chips. The handle is well executed and nicely installed and sealed around the tang. The handle is not so thickly coated as to prevent staining during future heavier maintenance sessions, I think, but it’s very smooth, and seamless to the horn ferrule.
Slight snapping sounds on the thick end of a large carrot.
I’m not one to analyze the deep details of how a blade is made or shaped, and I’m certainly not one to compare it to other knives or some idea of perfection. I don’t have the experience or the inclination. If I see some reflections on the core steel indicating that the blade was made by hand, I don’t mind it at all when the cutting feel is this good. I’m also not one to immediately perform any modifications. I like to work with it for awhile and see what the maker had in mind.
The grind is nicely convex, as I like, and may eventually need a little thinning.
Altogether, I think I got a knife very well suited to my taste, my hand, and my work habits.
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This guy just arrived and I have to say, wow, the hollow grind plus bevel work on this is beefy enough to count as an S-grind. Really lovely tip through the onions. More photos and measurements to come.
Another impulse buy which clearly shows I should concentrate more on cooking than shopping...
Ikenami 240mm gyuto in B2. 241x48mm, ~230g. (they don´t seem to be as heavy as shown on the website so Michael might correct those figures which are ~10years old)
Brilliant experience with Michael´s service as I expected it. Lots of infos in advance and the knife came with a couple of printed pages with information about the history of knife-making on tanegashima island.
Haven´t used it so far; also because it has a little flaw:
The heel is "proud" towards the following 2-3cm. Seems as if the knife was sharpened on a wheel or so and the sharpener didn´t quite move the knife along the heel as thoroughly.
As shipping forth and back seems a financial catatrophe and I would hate to do that to Michael:
would you guys also think this one is easy to "repair"?
A litte extra pressure when sharpening the heel or knocking down the proud part by putting the edge directly on the stone? Thanks for any pointers or opinions!
Thanks so much Choppin! What you say makes good sense and sounds like a good solution.I’d grind the heel area first
Haven´t tackled the issue yet but I think so too.Agreed, it shouldn't take very long at all to get that hole in the edge sharpened out.
I'd have to swap that handle out; the thinness of the spine + a thin, no bolster, western handle is giving me a blister where my index finger meets my hand from just looking at it.I'm looking for a 210 gyuto, to be used mostly on veggies. This one looks like a good candidate, I wonder if anyone here has tried it. More like a santoku profile, but I like that.
https://knifejapan.com/nojiyama-marunaka-stainless-togari-nakiri-200mm/
Are you on the Unshu Yukimitsu train yet? Can't remember who all has one at this point. It's my best pure cutter.I'm looking for a 210 gyuto, to be used mostly on veggies. This one looks like a good candidate, I wonder if anyone here has tried it. More like a santoku profile, but I like that.
https://knifejapan.com/nojiyama-marunaka-stainless-togari-nakiri-200mm/
mmm not yet, forgot about it... a 210 sounds cool, I should email Michael about it.Are you on the Unshu Yukimitsu train yet? Can't remember who all has one at this point. It's my best pure cutter.
Are you on the Unshu Yukimitsu train yet? Can't remember who all has one at this point. It's my best pure cutter.
! This was when I first got it and put the handle on. Michael wanted to see a picture of it handledView attachment 279715
I do have some stiction of butternuts but am good on carrots. Mine is a little to thin for comfortable use on squash though, I like midweights. Elite on soft stuff. Here's my 51 mm choil for future reference for other folks
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Which Model do you specifically have?Are you on the Unshu Yukimitsu train yet? Can't remember who all has one at this point. It's my best pure cutter.
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