Neck and Machi

Discussion in 'The Kitchen Knife' started by Ruso, Jun 23, 2016.

Help Support Kitchen Knife Forums by donating:

  1. Jun 23, 2016 #1

    Ruso

    Ruso

    Ruso

    Senior Member

    Joined:
    Jul 20, 2013
    Messages:
    1,352
    I am not a big fan of a machi gap, but I prefer the feel when the neck is raised to almost the level of the handle. Hence, I think the approach shigefusa and kato have taken in this regard is the best of both worlds. Why more makers do not take this approach? What other makers are there that have similar neck design, and preferably for a "fraction" of a cost....
     
  2. Jun 23, 2016 #2

    aboynamedsuita

    aboynamedsuita

    aboynamedsuita

    Supporting Member

    Joined:
    Feb 1, 2015
    Messages:
    3,814
    Location:
    YWG
    My Damascus Kato gyuto had a machi gap, my kikuryu didn't, may have just been how the burn in went.

    [​IMG]

    I do concur that I like the wider neck/emoto. I also find that I like a bit of length too, not just having the choil drop to the edge a few mm from the ferrule
     
  3. Jun 23, 2016 #3

    osakajoe

    osakajoe

    osakajoe

    Senior Member

    Joined:
    Jul 9, 2014
    Messages:
    576
    Japanese are not too fond of change. Since they've been doing it that way a long time they see not need to hammer it in the whole way. I've heard back when they didn't use glue or epoxy if the handle came loose, the gap allowed for hammering further in.

    Today they will tell you they leave the gap because it's easier to sharpen or for the same reason you like it.

    However I feel it's an excuse for poor handle work and being afraid of cracking the horn.

    I agree with you, if they want that much space make the machi further down.
     
  4. Jun 23, 2016 #4

    MAS4T0

    MAS4T0

    MAS4T0

    Senior Member

    Joined:
    Dec 10, 2013
    Messages:
    923
    My Mizuno has a machi which is flush with the handle.

    The one I have is probably more expensive than a Shigefusa or Kato, but I think the standard gyuto is the same construction.

    The Shigefusa I have flares sideways at the machi, it seems as though there's a shoulder all the way around, rather than just the top and bottom.

    Are they all like this?
     
  5. Jun 23, 2016 #5

    Ruso

    Ruso

    Ruso

    Senior Member

    Joined:
    Jul 20, 2013
    Messages:
    1,352
    How's Mizuno overall? Good buy or asi asa? I really like the "flush".
     
  6. Jun 24, 2016 #6

    IndoorOutdoorCook

    IndoorOutdoorCook

    IndoorOutdoorCook

    Senior Member

    Joined:
    Jun 30, 2014
    Messages:
    319
    It's easier to remove the handle when there is a machi right?
     
  7. Jun 24, 2016 #7

    MAS4T0

    MAS4T0

    MAS4T0

    Senior Member

    Joined:
    Dec 10, 2013
    Messages:
    923
    The Mizuno I have is the best knife I own. The handle install isn't quite perfect, but I didn't notice for a long time.

    I should state that mine is a suminigashi, so I can't really comment on the standard gyuto but I think the grind should be the same.

    I don't see why it would make a difference.
     
  8. Jun 24, 2016 #8

    aboynamedsuita

    aboynamedsuita

    aboynamedsuita

    Supporting Member

    Joined:
    Feb 1, 2015
    Messages:
    3,814
    Location:
    YWG
    Ikon the topic of katos, my KU workhorse nakiri doesn't appear to have the wide emoto (similar to Shig nakiris):
    [​IMG]
     
  9. Jun 24, 2016 #9

    mikedtran

    mikedtran

    mikedtran

    Senior Member

    Joined:
    Aug 26, 2015
    Messages:
    1,368
    I love the hammer marks near the choil!
     
  10. Jun 24, 2016 #10
    Handle removal is dependent on whether the handle was burned in (easy), glued (hard) or epoxied (extremely difficult). Most knives that have a machi are burned in, so I can understand why you mistakenly draw that conclusion.
     
  11. Jun 24, 2016 #11

    jessf

    jessf

    jessf

    Senior Member

    Joined:
    Jan 10, 2016
    Messages:
    862
    I'm not familiar enough with shigfusa knives to know what you mean without further explanation. What approach do they take and how might it affect cost?

     
  12. Jun 24, 2016 #12

    aboynamedsuita

    aboynamedsuita

    aboynamedsuita

    Supporting Member

    Joined:
    Feb 1, 2015
    Messages:
    3,814
    Location:
    YWG
    See the pic of the katos (not the nakiri) I posted above where the emoto is wider than the tang inside the handle, and is almost flush with the projection of the handle
     
  13. Jun 24, 2016 #13

    jessf

    jessf

    jessf

    Senior Member

    Joined:
    Jan 10, 2016
    Messages:
    862
    Yeah I see that. Is that a shigfusa thing? I see that a lot and wouldn't have guessed it was specific to one maker.

     
  14. Jun 24, 2016 #14

    brainsausage

    brainsausage

    brainsausage

    Senior Member

    Joined:
    Feb 6, 2012
    Messages:
    3,318
    Location:
    Somewhere else
    Shig emoto's are luxurious😻😻😻
     

Draft saved Draft deleted

Share This Page

Group Builder