Masashi lines

[Genghis_F]

Looking to add another Masashi
I’m curious about the difference between the lines that knifewear carries vs the clean cut lines
I know the steel is different
Vs1 and sld vs white, blue and sld but was more interested in geometry and if there’s a difference there as well

I currently have the kuroshu and love it’s look and performance
Considering a Kokuen which I’m told is more lasery, anyone have knowledge of the clean cut lines?

TIA

 

[SwampDonkey]

I had a Cleancut 240 shirogami that was almost a keeper, but the tip was too upswept for my tastes, required some awkward arm angling to do what I wanted with it. Quite thin BTE and wanted to bite in to the cutting board, had a large flat spot in the profile. Hope the pics below help some:

 

[Genghis_F]

Thanks for the info!

 

[cotedupy]

I did quite a significant re-working of a Masashi VS1 gyuto yesterday. The steel is very, very good. In fact I was so sure the core was 'carbon' steel that I tried etching it, and was rather taken aback when it turned out not to be. So I snapped a pic to ask here what it was and who the maker was...


https://www.kitchenknifeforums.com/threads/kanji-maker-help.67177/

 

[flow_the_pro]

Does anyone know about the differences in grind between cleancuts aogami and shirogami lines?

Dictum also has an affordable SLD line that i was quite impressed with, but i think they raised the prices recently.

 

[blokey]

BTW Yoshihiro has them under house brand too
https://www.echefknife.com/products...1&_sid=2100cc7ea&_ss=r&variant=37099020157115

 

[timebard]

I had a Cleancut 240 shirogami that was almost a keeper, but the tip was too upswept for my tastes, required some awkward arm angling to do what I wanted with it. Quite thin BTE and wanted to bite in to the cutting board, had a large flat spot in the profile. Hope the pics below help some:

View attachment 246540


View attachment 246541

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All this checks out from my experience with the SLD line.