Nakagawa vs Nakagawa: which is the better blade (for me, or for you)

[Kipa]

I'm looking for my first stainless Japanese knife for a home cook (Wa-handle, 210 Gyuto, veggies/fish, no squash, no bones, <$400, decent knife skills [push cut, pinch grip], beginner sharpener [so far, not the best]). So far, I've only had hands on experience with German knives (Zwilling Pro, Fibrox).

I'm kind of looking for a Goldilocks knife. This is what I think I need: thin, but not a laser, some convexity for food release (hate the stiction), thin tip for dicing onions, no wide bevels (beginner sharpener).

I almost pulled the trigger on a Gesshin En, but decided to spend more and get something with a little more character.

I found these 2 Nakagawa and was wondering if either fit the bill for me? I'm not sure if the Satoshi is a wide bevel or not. Anyone know? Any other opinions on either knife? Any other similar knives out there that might be an alternative? Thanks in advance.

https://knife-life.jp/catalog/kagekiyo-silver-3-gyuto-knife-210mm-8-3-walnut-square-handle/
https://www.chefs-edge.com/products...gyuto-210mm?_pos=3&_psq=nakagawa&_ss=e&_v=1.0
--Kipa

 

[daveb]

Kipa, Pls read the "Pls Read" thread under new members.

Then buy the En - it punches well above it's weight class.

 

[timebard]

Looks like your links got filtered, but the ginsan lineup from Kagekiyo is quite nice if you're looking for an all-around Japanese stainless. I'd lean towards the 240 version (which is really 230ish) but that's personal preference. Currently out of stock here and Muira but you could email to see if they're anticipating more coming in or look for one thru BST.

https://carbonknifeco.com/products/kagekiyo-ginsan-gyuto-210mm-walnut-handle

 

[Carbonara]

Looks like your links got filtered, but the ginsan lineup from Kagekiyo is quite nice if you're looking for an all-around Japanese stainless. I'd lean towards the 240 version (which is really 230ish) but that's personal preference. Currently out of stock here and Muira but you could email to see if they're anticipating more coming in or look for one thru BST.

https://carbonknifeco.com/products/kagekiyo-ginsan-gyuto-210mm-walnut-handle

Jon has 210mm and 240mm available

https://www.japaneseknifeimports.com/collections/gesshin-kagekiyo-ginsanko

 

[timebard]

Jon has 210mm and 240mm available

https://www.japaneseknifeimports.com/collections/gesshin-kagekiyo-ginsanko

I'm not positive on this having not handled the JKI versions, but I think those are different knives. The Carbon/Muira ones with walnut handles are convex ground by Myojin, whereas these ones appear to be wide bevel and have lacquer handles and a significantly higher price tag.

 

[Carbonara]

I'm not positive on this having not handled the JKI versions, but I think those are different knives. The Carbon/Muira ones with walnut handles are convex ground by Myojin, whereas these ones appear to be wide bevel and have lacquer handles and a significantly higher price tag.

You are absolutely right. Different knives

 

[Kipa]

@daveb, Sorry for not reading the rules (signed up for annual membership as penance).

 

[Kipa]

@Carbonara, I would love to get that Kagekiyo from JKI; the urushi handle is beautiful. I spoke to them about it a while back and they didn't think it would be a good fit. They recommended the EN. I came very close to buying it, but something about the shape (the rise on the spine near the tip) seems weird to me, although I've seen that same feature on several other knives with the same shape.

 

[Kipa]

@timebard, Thanks for letting me know about the links. I added them back to the original post now that I have 5 posts.

One is a walnut-handled Kagekiyo just like the one you posted from Carbon. I think its a good fit for me.

The other from Cooks Edge is better looking, but not sure if it's a wide-bevel or not. I'm waiting to hear back on that one.

 

[tim huang]

kagekiyo

 

[timebard]

I don't know anything about the vendor you linked, but the Kagekiyo is a great all-around knife and great cutter at that price. Myojin's grind is absolutely top notch. It should align well with the criteria you listed. The walnut handle is ridged laterally (or ribbed for pleasure if you prefer) which is a little funky but makes it very grippy and comfortable in hand.

 

[Carbonara]

Anothe recommendation can be Myojin SG2 line. A little on the expensive side but well regarded.

 

[Jovidah]

If JKI pointed you in a certain direction I'd be very hesitant to point you anywhere else; they tend to know their stuff... and if they point you towards something cheaper there's likely a good reason for it.
You could throw in a knife questionaire but I have a suspicion that if you're coming from Zwilling & Victorinox there won't be much to go on there.

 

[shobudonnie]

Any ginsan Kagekiyo or any nakagawa x morihiro gyuto are state of the art

 

[itzjustchris1]

If you’re getting the Kagekiyo Ginsan or Sakai kikumori Ginsan i’d say go with 240mm. The 210mm might feel a bit short. I have both of the knives and the 240mm is just perfect size and I use them daily at work.