MASASHI VS1 KAIJIN SANTOKU 165MM , US$237 ?

[ayumi_ishida]

Got a back in stock notice on this knife that caught my eye a while ago .
Like the looks , but how does it perform ?
Anyone experience this one or this maker or this VS1 steel ?

 

[ayumi_ishida]

MASASHI YAMAMOTO

 

[pavhav]

Can't speak to the steel, but I have two Masashi knives, and I really like them.
A somewhat under-rated maker in my opinion.
I believe they're both in SLD. The 240 gyuto I got used from @birdsfan, and the 180 nakiri I got new from Aframes, right there in City Square Marketplace in Honolulu. Perhaps see if they have something in stock and you could size it up in person.

 

[ayumi_ishida]

Mahalo ; bought it !

 

[M1k3]

If you like Yoshikane, you'll probably like Masashi also. He trained at Yoshikane and his knives are similar with taller heels.

 

[garchtoto]

Mahalo ; bought it !

Have you received it? I was eyeing the same one.

 

[ayumi_ishida]

Have you received it? I was eyeing the same one.

Yes ; it came packed well very quickly from Canada to Hawaii , shipping was $3 .
In the knife box was an info sheet about the maker and care/maintenance info .

Any questions ?

 

[blokey]

Bit late but VS1 is Takefu V gin-1, which is their version of SKD12/A2, very good steel
https://e-tokko.com/v_silve_1_2_3b.php?lang=en

 

[garchtoto]

Yes ; it came packed well very quickly from Canada to Hawaii , shipping was $3 .
In the knife box was an info sheet about the maker and care/maintenance info .

Any questions ?

Yes! Curious how it performs. Do you recommend it?

 

[ayumi_ishida]

Depends what you're looking for .
Both the blade and the handle look gorgeous .
Handle is grippy and comfortable but I prefer the oval on my Anryu Blue #2 Hammered Gyuto 210mm
Knife feels a little heavy .
It's not as sharp out of the box as my Anryu .
I haven't had a chance to use it much yet .
I'll post more as I do .
On the info sheet includes it states:
He sharpens blades in a unique way , making the back more robust for chopping and the tip more precise for delicate work .

 

[ayumi_ishida]

 

[garchtoto]

Depends what you're looking for .
Both the blade and the handle look gorgeous .
Handle is grippy and comfortable but I prefer the oval on my Anryu Blue #2 Hammered Gyuto 210mm
Knife feels a little heavy .
It's not as sharp out of the box as my Anryu .
I haven't had a chance to use it much yet .
I'll post more as I do .
On the info sheet includes it states:
He sharpens blades in a unique way , making the back more robust for chopping and the tip more precise for delicate work .

Thank you!! I have a Kokuen bunka of his in the SLD and I really liked it. I guess it's a very different line since what I have is a very light and thin knife. Thank you for your help!

 

[ayumi_ishida]

Thank you!! I have a Kokuen bunka of his in the SLD and I really liked it. I guess it's a very different line since what I have is a very light and thin knife. Thank you for your help!

Weight and thickness is less on the the VS1 KAIJIN SANTOKU so I think you should like it .

 

[garchtoto]

Weight and thickness is less on the the VS1 KAIJIN SANTOKU so I think you should like it .

Sweet. Good to know! I'll have to maybe pull the trigger on it

 

[ayumi_ishida]

Sweet. Good to know! I'll have to maybe pull the trigger on it

 

[ayumi_ishida]

Sweet. Good to know! I'll have to maybe pull the trigger on it

please post about if you receive one .

 

[ayumi_ishida]

Sweet. Good to know! I'll have to maybe pull the trigger on it

OOTB It's sharp , but my 210 Anryu is sharper with more enjoyable cutting feel .
I do like the 165 size of the Santoku but too early to say if I prefer it as a home cook in a small space .

 

[ayumi_ishida]

... wasn't reactive like my Anryu Blue #2 cutting first onion and grapefruit ...
food release seems pretty good on first impression

 

[ayumi_ishida]

saw this on reddit :

'm biased, but I really love A2/SKD-12.
It just seems to keep a ~85% of max sharpness edge forever, and it takes forever to react with acid/water/etc compared to white #1

 

[ayumi_ishida]

ChatGPT summary of a KKF tread :
It looks like you’re interested in the differences between Yoshikane SLD and SKD knives. Here’s a brief summary based on the discussions from the Kitchen Knife Forums:

1. SLD Steel:
   • Edge Retention: Better edge retention due to higher carbide volume.
   • Chipping: More prone to chipping because of larger carbides.
   • Rust Resistance: Good rust resistance, but not as high as SKD.
   • Design: Often comes in a Damascus design, which some users find appealing.
2. SKD Steel:
   • Toughness: Better toughness due to lower carbide volume.
   • Rust Resistance: Excellent rust resistance, making it a good choice for those who prefer low-maintenance knives.
   • Ease of Sharpening: Slightly easier to sharpen compared to SLD.

Ultimately, the choice between SLD and SKD depends on your preferences for edge retention, toughness, and maintenance. If you prioritize edge retention and don’t mind a bit more maintenance, SLD might be the way to go. On the other hand, if you prefer a tougher knife with excellent rust resistance, SKD could be a better fit12.

 

[ayumi_ishida]

Liking this :
"He sharpens blades in a unique way , making the back more robust for chopping and the tip more precise for delicate work ."
And the 165mm size .
Still , want to try a 180 .

 

[ayumi_ishida]

 

[ayumi_ishida]

I've used the knife very little but honed it any way ; much improved from out of the box sharpness .

 

[garchtoto]

I've used the knife very little but honed it any way ; much improved from out of the box sharpness .

So, after owning for a while, do you think it's still a good purchase or do you think you would want something else? I still haven't bought it. Been on fence about it.

 

[ayumi_ishida]

As mentioned , I've used it very little so far ... just because I haven't had a chance .
But I'm liking it more and more .
It's a good size for some home cooking but I still want to try a 180mm santoku .
I'm looking at a 180mm Ginsan Santoku ; to try for size and also to try the Ginsan 3 steel .

Sounds like you have something similar already so as your still undecided maybe wait till something different grabs your attention .

 

[plantgainz]

As mentioned , I've used it very little so far ... just because I haven't had a chance .
But I'm liking it more and more .
It's a good size for some home cooking but I still want to try a 180mm santoku .
I'm looking at a 180mm Ginsan Santoku ; to try for size and also to try the Ginsan 3 steel .

Sounds like you have something similar already so as your still undecided wait till something different grabs your attention .

Highly recommend shigeki Tanaka ginsan though not sure you can find a santoku shape

 

[ayumi_ishida]

So, after owning for a while, do you think it's still a good purchase or do you think you would want something else? I still haven't bought it. Been on fence about it.

I can highly recommend my Anryu 210mm Blue #2 Gyuto .

 

[garchtoto]

Thanks. I decided that I am just going to wait for something else. It's a great knife I'm sure but feel like I have some similar knives already.

 

[garchtoto]

So, I decided to buy it lol . Looks great in hand!

 

[ayumi_ishida]

I'm liking mine more and more .