Name one underrated knife from a maker that never received the recognition as it deserved.
What's good about it? Hadn't started my hobby back then before it was discontinued.Itinomon ss gyuto, miss that knife...
Pretty much perfect balance of performance and value. Cuts like butter and food release aint bad. Also sharpens up really quick and nice. And at that time it was priced sub $200 if I remember correctly.What's good about it? Hadn't started my hobby back then before it was discontinued.
I have heard many good things about them, but never had a chance to try one.Takamura Uchigumo. This is as close to a perfect blade as any knife gets - cutting performance and looks
I have heard many good things about them, but never had a chance to try one.
+1 for that. That's a really good knife.I think Kaeru SLD is underrated so much value there.
Yoshikane SKD/White #2 gyuto is amazing imo. OK food release, but is very buttery through dense vegetables. The profile is on a flat side, but you can still rock it, which I do sometimes. I am pretty amateur, but compared to my other knives, heat treat is good enough for its price (definitely nothing special tbh). It's mostly the grind that I like.
hell yeahKiwi - for when friends and family visit
Yoshikane SKD/White #2 gyuto is amazing imo. OK food release, but is very buttery through dense vegetables. The profile is on a flat side, but you can still rock it, which I do sometimes. I am pretty amateur, but compared to my other knives, heat treat is good enough for its price (definitely nothing special tbh). It's mostly the grind that I like.
I haven't used them, but have held them. The SKD is heftier and I prefer the extra weight in my hand versus the W#2.Would you say the SKD hammered and W#2 amekiri perform similarly?
+1I'll continue screaming WAKUI!!!
Here are my nashiji 270 gyuto and 150 petty with Masur birch handles.
View attachment 68881
Honestly, I haven't held the SKD version, but I just assumed they are the same. I have the white #2 version and I love it! When I first tried the Yoshikane, I immediately thought to myself, "Why is this knife not the most recommended knife on subreddit and KKF already?".Would you say the SKD hammered and W#2 amekiri perform similarly?
Do you know if this Wakui has the same grind as the tsuchime KnS one?I'll continue screaming WAKUI!!!
Here are my nashiji 270 gyuto and 150 petty with Masur birch handles.
View attachment 68881
Nope.Would you say the SKD hammered and W#2 amekiri perform similarly?
I guess I'll have to buy the SKD version to try out nowNope.
My SKD tsuchime is a thicker grind with excellent food release (and pretty thin behind the edge given It's thickness). It is said that some of them are much thinner but I have not seen this for myself.
The Amekiri is an altogether thinner knife.
Edited to add: my Yoshis perform better than my Kaeru (although at a higher price point).
Also Shiro Kamo's Syousin Suminagashi.
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