Masashi Koi line
- Thread starter Cksnffr
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it's the SKD-12 (Chromax) steel right, it's really nice, it's just the profile that is not for everyone.
applepieforbreakfast
Senior Member
How would you describe the grind?
it doesn't look like normal or typical gyuto... extra tall, very pronounced belly. if you like it, good for you. The edge geometry is good though, thin behind the edge, and semi-wide bevel. Basically Yoshikane with a different profile. I've used the tester one on Knifewear it's nice, better cutter than most Masakage that they have grind wise.
applepieforbreakfast
Senior Member
These? That lower tip does seem like it might be nicer, sort of ends up looking like an overgrown santoku.
https://www.aframestokyo.com/masashi-wa-gyuto-240mm-sld-steel-blade-chef-kn240.html
https://www.aframestokyo.com/masashi-wa-gyuto-240mm-white-2-steel-chef-k2402.html
Robert Lavacca
Senior Member
I have the masahi 240 from aframes and I really like it. Steel holds a decent edge. Pretty thin behind the edge and it cuts well. I’ve heard the food release is a little better with the 270 but I haven’t had too many problems. I use it a lot when I just don’t have the time to deal with carbon or when i’m just feeling like using something stainless. Profile on the newer one looked better to me so I went with that one over the original. Handle is awesome. I would totally pick up more masahi in the future. Yoshihiro has some nice options as well for masahi.
The blue from yoshihiro has my eye.
Robert Lavacca
Senior Member
Almost picked up a SS clad blue 240 from them but I have other interests for now. Probably will in the future.
