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Definitely, I’ve been fooled by choils couple times now, but this one is definitely thicker than the Nakiri I’ve got, I’m kind interested to order a White 2 from Ichimonji and see how it fairs. Interestingly I think Sukehisa is one of the strongest cutting blade in this thread so far@blokey
Also wouldnt necessarily trust a choil shot only. One Ashi nakiri I have has a thinner choil, one Ashi nakiri has a more thick choil. The thicker choil one is ground thinner the rest of the blade. The thinner choil one was ground thinner mainly at the choil. Stuff like that
I worked on the 270 Yo Gesshin GingA a bit, the Yo handle version seems to be thicker than Wa, original I was planning on taking this to Jon but his schedule is full atm, can’t match his work but I’m pretty happy with this now
Before
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After
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Not sure, I only have an old Masakane in 270My 270 Ashi was def a touch thicker everywhere than the 240 and 210's I've had but still cut well. Might be a size thing?
On a different note are there any semi-stainless 240-270 mm Kanto style knives around?
https://strataportland.com/products/hitohira-vintage-skd-240mm-gyuto-wood-handle-no-bolsterMy 270 Ashi was def a touch thicker everywhere than the 240 and 210's I've had but still cut well. Might be a size thing?
On a different note are there any semi-stainless 240-270 mm Kanto style knives around?
I’m not sure, maybe it is just 270mm as said above, I will try find something to compare@blokey that’s interesting, and surprising to me. The grind and cutting performance on my Ashis feels much better than my other monosteels (Masakane, Misono, Sakai Kikumori Swedish steel). Goes through produce easier and sticks much less. The grind has more convexity and it’s thinner BTE.
They aren’t the thinnest knives BTE but still pretty thin and I appreciate the extra toughness. I haven’t tried any recent example though (my newest one is prob 2 yrs old). I also haven’t tried a 270 - I guess the extra height can make it stickier?
True. But an important point for new users. I used to explain why keeping the factory edge is no good idea. Now I it's about heavy thinning.yeah my Misono EU carbon knives (bought recently) all had that chiseled bezel OOTB, fairly thick BTE... however they are quite easy to thin, actually a fun process lol
Not really, a lot of Japanese handled knife has biasI see that this kind of knives are biased for right handed, but knives with Japanese handle are not.
Why this difference?
But it is much easier to find a no biased Japanese handled knife than a no biased western handled oneNot really, a lot of Japanese handled knife has bias
I wouldn't rely on what retailers tell about it. Have seen strongly right-biased blades being called 'ambidextrous'. Or given a '50/50 edge' which doesn't suit its geometry.But it is much easier to find a no biased Japanese handled knife than a no biased western handled one
Because of that maybe I am wrong.I wouldn't rely on what retailers tell about it. Have seen strongly right-biased blades being called 'ambidextrous'. Or given a '50/50 edge' which doesn't suit its geometry.
Nice catch, never noticed about the handle.yep, that's definitely an Ashi. it came with layered Micarta/Pakka wood instead of solid Pakka wood
yeah, they make a lot of OEM for multiple brands. I guess that's why they're not making any more honyaki I guess.Nice catch, never noticed about the handle.
Ichimonji price is pretty good, no stainless normal yo handle tho, only the more expensive coke bottle
https://global.ichimonji.co.jp/collections/western-knife/products/white-steel-gyuto-chef-knife
Is this grind for lefties?Just got the Ichimonji White 2 in 240mm, while i still can’t say 100% this is a Ginga, looks close, pinned bolster and asymmetrical grind. On the grind, it is really good! Better than the 270 for sure, cuts extremely well, should be able to hang out with higher end knives, the balance is surprisingly well too consider the large and comfortable handle, smoother finish than most Japanese western. There’s bit of gradual distal taper too. For the price, really good buy, I was able to take advantage of free shipping after buying some stones together.
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Still right hand grind, I putted on ruler on it to see the convex, and right side is more convexed. Tho you can ask Ichimonji if they have left grindIs this grind for lefties?
Cool to see you ended up picking one up! They also have a 300 available : )Just got the Ichimonji White 2 in 240mm, while i still can’t say 100% this is a Ginga, looks close, pinned bolster and asymmetrical grind. On the grind, it is really good! Better than the 270 for sure, cuts extremely well, should be able to hang out with higher end knives, the balance is surprisingly well too consider the large and comfortable handle, smoother finish than most Japanese western. There’s bit of gradual distal taper too. For the price, really good buy, I was able to take advantage of free shipping after buying some stones together.
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270mm is really tempting…Cool to see you ended up picking one up! They also have a 300 available : )
This is likely another OEM Ashi from what I've seen. Not certain but looks close. As much as I like the oversized gyutos, the 210 from here is probably my most used knife. KAMATA Hakensha White #2 Chef knife
On the photo it seems like left handed grind. That is my impression.Still right hand grind, I putted on ruler on it to see the convex, and right side is more convexed. Tho you can ask Ichimonji if they have left grind
No way. The left face — right on the picture — is basically flat. The right one — left on the photo — is slightly curved to allow food release.On the photo it seems like left handed grind.
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