Carl Kotte
Senior Member
Yeah, that’s a very reasonable policy! Gogogogo for it!Im of the same vein, ask my exes lol. I for sure would’ve stained it eventually. It’s just the principle for me. If I pay for new, I want new.
Yeah, that’s a very reasonable policy! Gogogogo for it!Im of the same vein, ask my exes lol. I for sure would’ve stained it eventually. It’s just the principle for me. If I pay for new, I want new.
New look Maz.
As poor as possible is best - new or old.Anyone prefer the old KU finish? I think I do, even if it comes off easily.
He's not lionbut I’m a person of questionable taste
Yeah, im not digging the new KU look. It has a cheap feel to it, imho.
Crappy KU comes off when you look at it slightly wrong, like CCK. Strong KU is tough, like Munetoshi. Looks of the KU is just preference.Pardon the noob question but can you or other knowledgeable people elaborate on the difference between good and cheap KU finishes?
The only KU knife I have is a Yoshikane. It's quite a smooth finish (not polished smooth but smoother than, say, nashiji), I'm guessing from blueing or some other artificial process not forge scale. The past Mazakis I've seen have a thicker, flakey-looking KU finish; these newer ones look, like you say, not so nice--smooth with some spots. What's the difference in technique/production between these different KU styles?
Pardon the noob question but can you or other knowledgeable people elaborate on the difference between good and cheap KU finishes?
The only KU knife I have is a Yoshikane. It's quite a smooth finish (not polished smooth but smoother than, say, nashiji), I'm guessing from blueing or some other artificial process not forge scale. The past Mazakis I've seen have a thicker, flakey-looking KU finish; these newer ones look, like you say, not so nice--smooth with some spots. What's the difference in technique/production between these different KU styles?
It's not that in reality it is necessarily bad or cheap, but it just doesn't jive with me when I look at it. Mazaki has had it's own sort of style with it's KU and it feels like Mazaki to me. This new one just doesn't. It's more an emotional connection, rather than, it necessarily being good or bad. I think Corradorbrit1 says what I'm feeling, when he says"it has no character". Or to me it just doesn't feel like Mazaki's character. It reminds me of hinoura,(maybe a little lighter), which I always liked the way hinoura looked, but it just doesn't seem to jive with me as a Mazaki. Also, I don't like the handle.Pardon the noob question but can you or other knowledgeable people elaborate on the difference between good and cheap KU finishes?
The only KU knife I have is a Yoshikane. It's quite a smooth finish (not polished smooth but smoother than, say, nashiji), I'm guessing from blueing or some other artificial process not forge scale. The past Mazakis I've seen have a thicker, flakey-looking KU finish; these newer ones look, like you say, not so nice--smooth with some spots. What's the difference in technique/production between these different KU styles?
Almost sounds like you are swearing at someone for not knowing about knives very well.So Faux Ku
I admire the optimism! If the man with the the internet's greatest Shig collection doesn't have a direct line to the source, I'd be discouraged. FWIW, Shig santoku's have very flat profiles and I'd describe the standard gyuto profile as pretty flat as well so it sounds like all you need is a 210. 210 santoku's are probably pretty rare but there's gotta be 210 gyutos floating around out there. Maybe not a yo kitaeji but I'd bet a kasumi pops up on BST before a custom order is filled. Good luck with your search!
Do you feel it helps with food release at all? I only used one Maz KU and it was a while ago.To be fair about the “character” while I love the look of the old KU, it is by no means efficient. If anything, it’s a detriment by creating more friction. Not that I care, I’m still slicing with it
I wouldn't think of such a thing.Almost sounds like you are swearing at someone for not knowing about knives very well.
Freudian slipI wouldn't think of such a thing.
Do you feel it helps with food release at all? I only used one Maz KU and it was a while ago.
For some reason this scared me. Was ’you’ adressed to me or Someone else?I heard a rumour that you may find out what this KU finish is like very soon
For some reason this scared me. Was ’you’ adressed to me or Someone else?
Buy both!Was looking at nakiris again
You stopped looking at some point?Could anyone who has owned both M. Hinoura vs Mazaki compare both of them?
Was looking at nakiris again
You stopped looking at some point?
Were you thinking of a name change? Usubaknaifuwaifu? Sobakiriknaifuwaifu?
@nakiriknaifuwaifu 165 or 180?
Have you considered a 192 nakiri? Like this: Shop – Birgersson BladesThe voice did not specify, unfortunately.
I'd like to try a 180mm nakiri, but I don't see any practical advantages over a 150mm or 165mm.
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