I have accumulated way too many knives and it is time to make some room on my rack. First up is one of my early Japanese knives, my well loved and well used Koishi. One of the previous owners softened the shoulders and thinned it a bit. As I did not own it new, I cant speak to OOTB performance, but with thinned shoulders it cuts very nicely. It was in my regular work rotation for months, so it has been sharpened as necessary. The AS holds a fairly long lived edge, so I didnt have to take it to the stones as often as som other knives.
As is my habit, I swapped out the existing handle with a stabilized mahogany western wa with a brass faceplate. I crafted a matching saya out of a similar piece of mahogany. The handle added to the weight a little and moved the balance point to a spot about 2 cm from the heel. It is a comfortable, and well balanced knife to use, but it has been replaced in my line-up with a Two Sticks AS and a denka.
Length - 242
Weight - 213
Height - 49
Thickness out of the handle - 3mm with a some distal taper
This is an excwllent knife for a working cook who is just starting out on his knife journey. Looking to get $235 which includes shipping in the US and PP fees.
As is my habit, I swapped out the existing handle with a stabilized mahogany western wa with a brass faceplate. I crafted a matching saya out of a similar piece of mahogany. The handle added to the weight a little and moved the balance point to a spot about 2 cm from the heel. It is a comfortable, and well balanced knife to use, but it has been replaced in my line-up with a Two Sticks AS and a denka.
Length - 242
Weight - 213
Height - 49
Thickness out of the handle - 3mm with a some distal taper
This is an excwllent knife for a working cook who is just starting out on his knife journey. Looking to get $235 which includes shipping in the US and PP fees.
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