Masakage Koishi gyuto or knife of similar style

Discussion in 'The Kitchen Knife' started by loopback, Jun 12, 2019.

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  1. Jun 12, 2019 #1

    loopback

    loopback

    loopback

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    This might sound lame, but I don't have a single kitchen knife with a black 'unfinished' cladding. An example would be a Masakage Koishi gyuto (http://www.masakageknives.com/knives_koishi.html). I haven't done much searching for this style, and I was hoping to get feedback from other members on what I should buy.

    If you could buy any knife in this style, what would it be?
     

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  2. Jun 12, 2019 #2

    Barmoley

    Barmoley

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    You'll get better response if you fill out the questionnaire. There are too many knives with kurouchi finish.
     
  3. Jun 12, 2019 #3

    loopback

    loopback

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    So what's the unicorn of them all? I'm not looking to buy a standard knife, I'm looking for the unicorn of kurouchi finished knives.
     
  4. Jun 12, 2019 #4

    Chicagohawkie

    Chicagohawkie

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    Lol! Do your self a favor and grab an Anryu AS 240 gyuto and forget about Masakage. AS steel and a better KU finish. Wayyyyyyy better than a Koishi!
     
  5. Jun 12, 2019 #5

    Barmoley

    Barmoley

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    Unicorn is not a qualification, so it would be difficult to answer your question. If you want the most expensive and rare, Japanese KU knife then KU Kato is up there. I don't know if it is the most expensive or that rare, but it is the most expensive I've seen lately.

    Then again if you only care about finish then just find something that looks good to you.
     
  6. Jun 12, 2019 #6

    refcast

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    . . . if by unicorn, you mean expensive, there are expensive and rare kurouchi knives. . . but I do like to use my knives, so being a unicorn doesn't matter to me anymore. One of the most 'unicorn' of them that comes to mind is Tsukasa Hinoura's Enryu. But there are so many knives I would rather have. There is no ultimate knife . . .

    but if you're looking for well-regarded kurouchi gyuto, there is also watanabe, heiji, kochi, hinoura, ginrei/shihan (same blacksmith), tanaka from sakai, teruyasu fujiwara denka no hoto (has tradeoffs . . . in grind and finish), in addition to the echizen masakage, anryu, etc.

    And then there are countless small scale shop kurouchi knives. . . .
     
  7. Jun 12, 2019 #7

    loopback

    loopback

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    Thank you for all of the tips. I'll follow-up on the above suggestions and find something that speaks to me.
     
  8. Jun 12, 2019 #8

    LucasFur

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    Another Denka or Takeda. both have very good KU claddings.
    I generally dont like KU claddings as they usually hide imperfections that cant really be polished out in the long term. And i dispise Tsuchimi patters, as soon as you thin it or anything the blade looks like it has some disease.
     
  9. Jun 12, 2019 #9

    Elliot

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    Kato KU is definitely up there if you're looking for something "special." Very tough to locate.
    Tsukasa River Jump is another solid option.

    In terms of attainable and super high end, agree with above on Denka. A great knife.
     
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  10. Jun 12, 2019 #10

    Xenif

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    Kind of a fun parameter: Unicorness of Kurouchi finish
    Im going to throw in there Heiji Damascus KU
     
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  11. Jun 12, 2019 #11

    Elliot

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    OOOOOOF! Find that for me! :)
     
  12. Jun 12, 2019 #12

    Ivang

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    Yoshikane sld black damascus is another solid choice
     
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  13. Jun 12, 2019 #13

    F-Flash

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    If you want the best cutting kurouchi gyuto out there. Watch out for Bryan Raquins website for updates, or make wtb thread for one.

    Others might have different opinions, but this is mine.
     
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  14. Jun 13, 2019 #14

    gman

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    koishi are AS, and other than that one video of somebody who ended up with a grind that wedged, there are a lot of happy koishi owners
     

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