Questions for the knife owners.

[danemonji]

I have questions regarding certain knives that maybe owners can answer to help fill in the gaps.

So questions about Jiro Nakagawa knives.
How is the Shirogami 1 heat treat? If anyone knows the hardness and feel on the stones.
Other questions are about the overall weight of the knife and balance. Why are they so heavy? The coil shots show a thin knife behind the edge with a good temper.
Where is the balance point?

 

[Corradobrit1]

Never handled one so can't comment on the HT but re weight I can tell you its the combination of a dramatic DT and super thick tang on Yo handled versions. The material he uses for cladding could also be contributing to the general heft of Jiro's knives if its denser. CKC just sold a couple of 210 Yo's with one weighing in at a beefy 291g

 

[Barmoley]

I don't know if you saw this, but here's the passaround of a WA one Passaround: Jiro Tsuchime White #1 270mm Gyuto

And another review
https://www.kitchenknifeforums.com/...ns-of-western-handle-240mm-gyuto-part1.42603/

 

[danemonji]

Anyone heard about Aizu Shigenobu? I've seen some very expensive knivrs from this long passed smith and I want to understand why.

 

[Corradobrit1]

Some info here
https://www.aframestokyo.com/vintage-aizu-shigenobu-single-bevel-130mm-blade-kn130.html