Kochi

Discussion in 'The Kitchen Knife' started by Keith Sinclair, Nov 23, 2018.

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  1. Nov 23, 2018 #1

    Keith Sinclair

    Keith Sinclair

    Keith Sinclair

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    Kochi 240mm Kurouchi Stainless clad gyuto back in stock. Snooze ya lose. :cool:
     
    ashy2classy and fimbulvetr like this.
  2. Nov 23, 2018 #2

    GorillaGrunt

    GorillaGrunt

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    Are these the same steel as the regular kurouchi?
     
  3. Nov 23, 2018 #3

    tgfencer

    tgfencer

    tgfencer

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    Ooh. Those are great.
     
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  4. Nov 23, 2018 #4

    fimbulvetr

    fimbulvetr

    fimbulvetr

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    White 2 vs v2 if I recall. I’ve had 240mm gyutos in both flavors, kept the stainless because it was a little thicker and heavier. The steel doesn’t seem quite as “crisp” on the stones, maybe? but it gets crazy sharp with just as little effort and holds it pretty well for a guy who uses his mostly at home most nights of the week. I’ve used it for a couple 8-hour sausage-prepping shifts at a butcher shop with no need for even a touch-up too.
     
  5. Nov 23, 2018 #5

    ashy2classy

    ashy2classy

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    Thanks! Grabbed the iron clad version. Been waiting for the 240s to be restocked.
     
    Last edited: Nov 23, 2018
  6. Nov 23, 2018 #6

    ob-gym

    ob-gym

    ob-gym

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    Kochi S-grind doing work @ 9:37

    Just picked up 240 Kurouchi, can't wait to test out the food release
     
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  7. Nov 23, 2018 #7

    minibatataman

    minibatataman

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    Which is which?
     
  8. Nov 23, 2018 #8

    JBroida

    JBroida

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    stainless clad is white #2 in the core, carbon clad kurouchi is v2, and migaki is blue #2
     
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  9. Nov 24, 2018 #9

    Keith Sinclair

    Keith Sinclair

    Keith Sinclair

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    The stainless KU is tough and looks great. Some knives have little better edge retention and release but not bad in the Kochi.

    Falling through food, tall heel blade geometry, and ease of sharpening it has in spades.

    Not to mention one of the very best handles for a pro kitchen.
     

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