Discussion in 'The Kitchen Knife' started by MrHiggins, Jun 23, 2019.
Hmm, I vote Ajikitaya since the craftsman is older and probably closer to retirement than Mazaki.
Both. Kinda depends I guess. They’re in the same ballpark price-wise. Both have that kinda dramatic taper, both white steel, both have great heat treats, so I guess it comes down to the details. The Maz is chunkier and a touch heavier but still really thin behind the edge. It’s just a fun knife. The Hinoura are way more consistent from knife to knife and I think Hinoura has the best fit and finish out there next to kagekiyo. The kochi you used to have really captures the vibe of the Hinoura for intstance. So kinda classy. The Maz is like the slutty cousin and the Hinoura is like the older sister that goes to a west coast Ivy League.
Have fun pulling that one apart.
Too funny! I own 4 Mazakis already, so if I pull the trigger, I think it'll be the Hinora. Stanford over Slutty this time, I guess...
Are you kidding... mutsumi-San and I are almost the same age and neither of us are anywhere near retirement
Please don't retire @JBroida, there is still too many OOS knives from you I need to buy (cough Kochi cough)
Now that you're here, would you be able to tell us a bit more about the kurouchi finish on the older VS newer Kochi that @MrHiggins described in the first post?
literally just batch variation
Haha. Good times! Welcome to the forum ciderbear.
I pulled the trigger on the Ajikitaya from Blueway. We'll see...
From what I know this is spot on. Ajikitaya line is the family brand that both father and son work on (actual distribution of work between the two is unknown). I have also seen Mutsumi listed specifically but with the Ajikitaya kanji also in some other steels other than the usual white. Then there is the Fathers (Tsukasa Hinoura) lone of knives which his newest stuff has the stamp as seen in Gregs previous post. And from what it looks like his newest stuff the profile of the knives seems to have evolved a bit from his earlier work. And of course his river jump (half and full twist) which i would say is the Fathers signature line (outside of his outdoor tools and knives) which also has a blend of what looks like Kurochi in the Damascus. I have seen some photos of some used knives from multiple of these lines and it looks like the kurochi finish is well done. Aged river jumps have a unique looks but it all depends on how much the knives were used and what was used to clean them I would think.
Disclaimer: these are not my knives but just some examples of worn Hinoura finishes (Mutsumi and taukasa river jump) taken from JKI and Bernal Cutlery instagrams.
155455B7-5595-45F8-8782-2CBC883B11C5 by Daizone posted Jun 25, 2019 at 2:29 PM
3C1ACC4D-F231-4017-90AC-3CF0CA5B9F21 by Daizone posted Jun 25, 2019 at 2:29 PM
7B38B99D-42AF-4CC6-956F-5863C3800ACF by Daizone posted Jun 25, 2019 at 2:29 PM
Hmm need to figure out how to post images. Haven’t done it before.
Thanks for looking for them and sharing, @Daizone. It looks like I don't have permission to view the files though, do you know how I can fix that?
Sorry album was set to private. Lol I don’t know how to post images directly. Will have to figure it out. Until then I edited with urls to the photos.
Got it now, thank you! These look like they wear off much cleaner than Takedas
With the two Ajikataya finishes -- one smooth and one flaky/rough -- what manufacturing process accounts for the difference? I.e., what makes one smooth and one rough?
KU is mostly dark iron oxides formed when forging and/or heat treating in an oxidizing environment; basically oxygen reacts with the iron in the steel to form these iron oxides. If you leave the forged texture, it'll be rough. If you grind the surface smooth after forging, it'll probably be smoother. Grind it semi-smooth and it'll be inbetween.
For smooth finishes, some are actually ground and polished down. Then they force a black patina to bring that “kurouchi” look back.
I think my previous question was missed: all things equal, would a nashiji/ tsuchime KU finish last longer than a flat KU finish?
I don’t have any evidence on which will last longer but I think that mainly just depends on the KU finish itself and from knife to knife (how thick the layer of KU actually is on the knife). Just depends on how hard you scrub your knives and what you are using to clean probably lol.
So far, in my kitchen, the textured ones are losing their KU faster than the flat ones
Ohhh interesting. Thank you!
I'm thinking it's more a function of the knife maker and level of ku than of the finish on the knife.
Thank you. With stainless clad KU knives, the stainless cladding is underneath the KU - is it correct? So when the KU eventually washes out your knife is still stainless clad?
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