Mizuno Akitada B#1 standard vs 'KS style'?

Discussion in 'The Kitchen Knife' started by Corradobrit1, Jan 11, 2019.

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  1. Jan 11, 2019 #1

    Corradobrit1

    Corradobrit1

    Corradobrit1

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    Anyone tried both side by side. What kind of cutting style does each suit? Is the KS noticeably lighter and thinner? More laser-like than workhorse?

    JCK isn't very helpful when it comes to specs and photos of choil or spine. Which has more pronounced distal taper? I'm leaning more towards the Suminagashi version.

    If you could only have one which would you keep?
     
  2. Jan 11, 2019 #2

    Midsummer

    Midsummer

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    I have been looking at those two too. Not insignificant is the 700+ dollar difference between the two. I could be wrong, but I think Anton has weighed in on your question at least in regards to the Suminagashi. Thinman had a "KS" he sold on BST.
     
  3. Jan 11, 2019 #3

    Chicagohawkie

    Chicagohawkie

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    I’ve wondered as well, but I’ve pretty much written off miz due to their massive price increases and the KS markups seem to be just a cash grab. I was close to getting a blue 1 sumi a while back before the markup.
     
  4. Jan 11, 2019 #4

    Midsummer

    Midsummer

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    This is what I remember about the Suminagashi.
     
  5. Jan 11, 2019 #5

    HRC_64

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    If you're gonna buy a Mizuno, I'd buy a "Real" mizuno, not a clone of another makers knife.
    So get the suminigashi ;)

    If you want a KS-clone with a heavier, convex grind (like the MIZ) I'd probably look at Marko

    Mizuno will do a semi-custom kasumi colone of the Suminigashi PROFILE
    if you realy want a 232 x L kasumi Miz, although its not gonna be the same knife.

    The KS/Miz clone is 250 x L actual so nothing like the sumingashi profile IIRC
    (which TBH, also looks nothing like a real KS).
     
    Chicagohawkie likes this.
  6. Jan 11, 2019 #6

    Gregmega

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    Same.
     

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