Matsubara & Jns Kaeru

[Artur]

Hi Guys !
I'm thinking between two knives and I'd be interested in your opinion! I really like when the knife cuts like a Jedi sword, but I know that these are not lasers, but I would be interested in which one cuts better and wedges less into the vegetables)

https://www.meesterslijpers.nl/en/m...4R71_0M92WHwujPe-Gg8y82V5x4nCUObeC7OJQUhjWdNk


https://www.meesterslijpers.nl/en/j..._VsyZ6tjzLFyDwJK6GhY-e_DQ3LRwvInJvEcMjB-qasIe

 

[SliceOfHeaven]

I'd purchase the Matsubara hands down. The grind is more laser like (thin) towards the cutting edge, ground very high up on the blade face, tip is wicked thin (Shibata territory). They melt through veggie prep.

 

[plantgainz]

Hi Guys !
I'm thinking between two knives and I'd be interested in your opinion! I really like when the knife cuts like a Jedi sword, but I know that these are not lasers, but I would be interested in which one cuts better and wedges less into the vegetables)

https://www.meesterslijpers.nl/en/m...4R71_0M92WHwujPe-Gg8y82V5x4nCUObeC7OJQUhjWdNk


https://www.meesterslijpers.nl/en/j..._VsyZ6tjzLFyDwJK6GhY-e_DQ3LRwvInJvEcMjB-qasIe

Have both and I prefer the kaeru. Not that thin but the grind is great and has very good.food release and great taper. Slightly right biased keep in mind. There's a discount too atm

 

[Artur]

Have both and I prefer the kaeru. Not that thin but the grind is great and has very good.food release and great taper. Slightly right biased keep on mind. There's a discount too atm

There's a discount too atm ????

 

[plantgainz]

There's a discount too atm ????

Jns10

 

[HappyamateurDK]

I have owned both(still have the Kaeru)

I would choose the kearu over the Matsubara any day. Not the thinnest, but a great cutter. Sturdy grind with great foodrelease and a nice steel. That keeps an edge more then descent.

To be honest the Matsubara was a bit of a disappointment. I also owned one of his white#1 knives with kurouchi finish. Really then behind the edge, went through hard vegetables like a laser,still good foodrelease. And a white#1 steel that might not be the hardest. But with a toughness that made it a joy.

The blue#2 with stainless clad was thicker behind the edge. The stainless clad made it thicker so it wedged more. The ballance was more forward..edge resistance was comparable to his white#1.

Unless really really generous knuckle clearance is important for you. I would go with the Kaeru.

 

[tostadas]

I like matsubara quite a bit. I've had several in various sizes and types. I still have one in 180 and 210. The knives are very different from one another.

Matsubara tends to be extra tall for starters. The grind is almost like a mini s-grind with sorta hollow section in the mid blade (no food release benefit tho). The white1 versions generally are more robust than the blue versions for both grind and spine. However, for both, the spine never gets super thick nor does it have a very aggressive taper. I mainly like these for the height and profile.

The kaeru is a beefier knife in all areas. Most noticeable at the spine at the grip. Very thick for a comfy grip. These tend to have like a sanjo style taper for the spine. The grind behind the edge is reasonably thick in my experience. There's more wedging potential than with matsubara. Also the profile is more triangular in the KS style.

I still own knives of both makers, it really comes down to what you're looking for. Both are good value for the price.

 

[A.Malcolm.ations]

I love the matsubara. I haven’t used a kaeru… but here’s a quick vid of some onion cutting with a 270 white 1 gyuto a local shop lent me 2 years ago….

 

[bradmacmt]

I've had both, and prefer the Kaeru.

 

[aporigine]

I love the matsubara. I haven’t used a kaeru… but here’s a quick vid of some onion cutting with a 270 white 1 gyuto a local shop lent me 2 years ago….
View attachment 344104

brrrrrt!

 

[curreel]

I have a 210 Matsubara B2, and like it very much. It's neither laser nor workhorse but cuts really well and is easy to sharpen. There's plenty of blade height which I like but which may not be to everyone's taste. I commend it as a very good value for money knife with a performance level beyond what might be expected in its price range.

I've never used a Kaeru and can't comment on it.

BTW: I had intended to buy (from Meesterslijpers) the 210 Aogami with the kurouchi finish. When I looked at the knife they sent to their shop, I far preferred the B2 with the tsuchime finish - not because of the tsuchime but because the overall quality and grind seemed much better.

 

[Seemore]

I’ve never had a Kaeru. I think very highly of Matsubara aogami 2 core knives. I’ve had two and they both exhibit the same attributes: very confident cutting feel even though a midweight; good fit and finish; and some of the best edge retention that I’ve experienced.