Have you had a Murata? How do the two compare?
I have not sorry D:
Have you had a Murata? How do the two compare?
Was looking around for one of these a few years ago. They are weird. But what a legacy.Ken Kageura (retired) knives. Some don't like them as they are a little fat but ascetically, one of the most beautiful knives I have used. Beauty is subjective but in my opinion they are more beautiful than a River Jump or dare I say, a Shig. The beauty is understated and humble.
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I’m confused- is Bessaku the name of the maker? Looks cool af tho.I personally think the thick copper foiling that some makers are using, looks terrible. Subjective I know...
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my vote for best under rated knife goes to Bessaku. Atleast the butchering knives... great steel and dirt cheap.
I’m confused- is Bessaku the name of the maker? Looks cool af tho.
Oh ok- cause I didn’t know I needed another knife til I saw this picThe knife in that pics actually a majime. Bessaku are dirt cheap western mono knives that can be had from a variety of different vendors masahiro, kanehide etc.
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I got my Murata largely because of your video on YouTube. And we exchanged a couple of comments on it and your TF Denka too.I enjoy the Murata steel as well. The geometry isn't perfection, and I know that's not appealing to some, but it's certainly not bad. The simple, inexpensive wide bevel is easy to tweak and maintain as well. The size palette is small, but the nakiri I had was basically Jack the Ripper for produce
Oh hey, no kidding! I still have both. The Murata is great to just pick up and use for any old task. After some thinning, it's getting seriously nice to use.I got my Murata largely because of your video on YouTube. And we exchanged a couple of comments on it and your TF Denka too.
It’s a little rough around the edges but has loads of character. CKTG had it on sale actually. So I thought why not? At its price point, hard to beat.
OH yeah? Bought online? Long shipping?Yeah ... that video of your Denka decimating some mushrooms.
I picked up a 240 just recently. Saw a spiffy looking one, couldn’t pass on it. Sad to say it won’t be in my loving embrace anytime before August.
Online. It has arrived but I’m not based at my shipping address. But with borders still closed, it’s going to take a bit longer than usual.OH yeah? Bought online? Long shipping?
Did you ever find one? Why are they weird?Was looking around for one of these a few years ago. They are weird. But what a legacy.
They’re kinda clunky, the profiles are odd, they don’t fit the stylish aesthetic that permeates the current culture, they have an old world vibe. But the craftsmanship is apparently evident in hand. He passed some time ago as I understand it so they’ve become increasingly hard to find. Most the people who own them don’t spend time in these dark alleys. So to answer your question, no. None in my collection.Did you ever find one? Why are they weird?
I was looking at the Makoto HG the other day. Sold out though.My coworker has a Saji ginsan he spent $330 on. I hate it! Zero distal taper. Flat sides, low grind, thick tip. Yuck!
My vote is Makoto HG white #2 stainless clad kurouchi. Wicked grind, thicker spine at the heel, crazy thin taper. Mega polished spine and choil. Crazy low $200 price point. This thing is like a 911 with a stick shift fun. This should really be the flavor of the day.
They’re kinda clunky, the profiles are odd, they don’t fit the stylish aesthetic that permeates the current culture, they have an old world vibe. But the craftsmanship is apparently evident in hand. He passed some time ago as I understand it so they’ve become increasingly hard to find. Most the people who own them don’t spend time in these dark alleys. So to answer your question, no. None in my collection.
This is awesome! Thanks for the info, very cool to hear more info on these Also the patterns are just killer. What a unique piece of history locked in steel.I think you got it spot on when you referred to it as an "old world vibe". It feels like a knife made for people in his village insulated from the outside world. Perhaps that is way it was never really poplar. I feels like it was never made with those who collect knives but rather for a grandma who uses one knife to do everything and who takes it in to get sharpened once a year. It does and feel different than anything else I own. I use it every once in awhile but am not really sure if I like the way it cuts. When I use it consistently, I seem to like it but when I use it occasionally, it is so different than my other knives, I am not too sure. Perhaps because of this, it has become one of my favourite knives. I am debating thinning this one out a little. Someone on this forum who owned one suggest I do this.
I think he is still alive but is retired without anyone taking over as he was a one man operation. He sold some of his work through the Massakage brand. However, unlike the other blacksmiths under the brand, he did everything. I hear he has put away his spring hammer for a fishing rod and spends his days fly fishing in the forest by his village.
Here is a picture of my 180. I have another one that is 220ish. It is the one of tallest 180 gyuto I have seen. The last photo, I hit the auto enhance on my iPhoto app. All photos were all taken on the same day just under different lighting.
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