Why I love the little suji. It doesn’t see much produce. I had the Munetoshi thinned and the Shinogi line/ bevel reduced so much.. it’s a totally different knife. I never got along with the Hinoura.
Mizuno with or without shinogi?
- Thread starter damiano
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I’ve only ever tried one Mizuno, which was blue #1, and I’ve never tried another knife in blue #1, so maybe I’m useless here. But the steel on that knife was awesome. Easy to sharpen, holds a very acute edge forever, and basically never microchipped.
I’m pretty impressed by the edge retention of the blue1 miz. I’ve only clocked about 4hrs of heavy prep on it but I’ve never had any other carbon knife hold the edge this well.
I plan on firing my chef tomorrow so it’ll get plenty of use next week
I’ll let you know how it and I hold up.
I plan on firing my chef tomorrow so it’ll get plenty of use next week
I’ll let you know how it and I hold up.
I’m pretty impressed by the edge retention of the blue1 miz. I’ve only clocked about 4hrs of heavy prep on it but I’ve never had any other carbon knife hold the edge this well.
I plan on firing my chef tomorrow so it’ll get plenty of use next week
Tbh, it was kind of annoying to me as a home user, since I really like sharpening my knives and that thing would just stay mad sharp for like 2 months.
Carl Kotte
Senior Member
ive gone a whole month without sharpening the miz before, that is unheard of. and it actually feels great on stones which is bonkers for something with such great retention.
admittedly, miz white2 honyaki felt nicer but retention was rather pathetic. grind on that, fantastic, profile awesome. but i much prefer the grind on the ks and that alone makes me not even want to get a custom length honyaki any more
admittedly, miz white2 honyaki felt nicer but retention was rather pathetic. grind on that, fantastic, profile awesome. but i much prefer the grind on the ks and that alone makes me not even want to get a custom length honyaki any more
user 16756
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this thread just cost me a pretty decent chunk of change
I’ve had a bunch of Mizuno blue. 240 and 270 w/ shinogi. They’re gone. Still have a dammy 240 that may be my best knife. It has really good competition for that title. I’m pretty sure the 240 Dammy is a Tanaka forging... heard that somewhere.
Gregmega
Senior Member
WTB: Mizuno B1 240 gyuto w/o shinogi
thx just what I needed, another knife on my list
thx just what I needed, another knife on my list
user 16756
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wish I had known about this company a couple of years ago.
this thing is ridiculously well ground and I for one like the profile. I know it's definitely the honeymoon phase but I would only be a tiny bit surprised if this ended up being my favorite knife.
A real shinogi is a sharp ridge in the grind. Fake means it’s just finished so it looks like it has a shinogi.
Yours looks like it has some extra mm at the heel. How tall is it?
user 16756
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a quick line up on the ruler says 259mm x 49mm (safely 49) for the slicey bits, and as was brought up in the other thread, it's a chunker at 260ish grams.
in addition to LOVING the aesthetics of the handle I did see on the specs this one was a bit taller, and that was what made it a bit easier to stomach the price. I was in shouting distance of a honyaki but ultimately decided that those were a bit too short in the length department and I could use the difference to buy a new stone.
even though this is a taller example this is the shortest 240 in my drawer. that being said my actual Sabatier is a bit shorter due to a couple of decades of sharpening (it was my dad's) and I love that thing, and I assume the KS stands for k-sabatier, doesnt it?
shinyunggyun
Banned
Fake shinogi? That explains a few things. When I contacted Koki about the difference between the two versions, he told me they are the same. I just went with no shinogi because I liked the looks of it better.
He told me that two different people do the grinding depending on shinogi or no, the one with the shinogi tends to have a more asymmetric grind. But those were for his stock at the time. He had me put a custom order with a lefty grind, came out like this
shinyunggyun
Banned
I have a bad habit of getting ebony handles for my blue steel gyutos and magnolia/ho wood handles for my white steel gyutos.
Ya it’s a little too beefy. I like them skinnier like on my Togashi
user 16756
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yes the size of the Mizuno handles is their only real downside imo.
Im going to splurge on a very plain white 240 at some point and rehandle it myself with burnt chestnut as a learning experience. I do love ebony except for its shock resistance.
Im going to splurge on a very plain white 240 at some point and rehandle it myself with burnt chestnut as a learning experience. I do love ebony except for its shock resistance.
