Motokyuuichi White #2 Review

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Complete tier list and the Motokyuuichi's ranking can be seen here: Japanese Knife Tier List

Not much to say about this one. Good, not great, middle of the road knife in every respect.

Tip could be a bit thinner, but nothing too serious. Profile is a somewhat triangular, which I like. Has a pretty good flat spot and accordion cuts were never an issue. The Steel might be better than Yoshimitsu white #1, but not by much.

Definitely its biggest selling point is the price. You don't find many gyutos like this under $100. Should be a great "project" knife.

Measurements
Length: 208mm (gyuto)
Height: 47mm
Spine: 4.1mm
Weight: 156g

Cutting Performance
Potatoes: B (some resistance, no wedging)
Onions: B (some resistance on bigger onions)
Carrots: C+ (some wedging and resistance)

Steel
Edge retention: 2 weeks (daily home use, large variety of vegetables)
Toughness: No issues (I'm heavy-handed)
Ease of sharpening: B
Edge taking: B+
Initial sharpness: D

Geometry

• Significantly hollow on the right hira, much less so on the left.
• Kireha is slightly concave near the heel and slightly convex the rest of the way
• Medium grind.
• Minimal distal taper.
• Tip is a little thick

Fit and Finish

• Rounded choil.

Feel free to ask any questions.

 

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Just realized that I haven't uploaded the cutting video. I'll do that as soon as possible.

 

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