Sakai Kikumori Nashiji

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crlums

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Anyone have experience or opinions on this knife? Both the 210 and the 240 look like they have great heel heights and nice profiles. I haven't really seen this line mentioned much around here though.

 

WPerry

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Ha. I was searching this, too, after seeing the Bernal post in IG yesterday.
 

Robert Lavacca

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There should be a little info around here on these guys. I remember reading their pretty thin knives. Tall etc. Probably not bad. If that’s your thing.
 

sododgy

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I've been trying to use this downtime to build a working roll and have been trying to pick out a gyuto for a week or two now, and it's been a lot of trying to tell myself the western handle on the Nihonko will be fine for a work beater.

But I want a wa...I had a bad experience with a poorly taken care of VG10 house knife, so I should probably just skip that line and double or triple what I wanted to spend and go with White 1 or Blue 2 then right? RIGHT?!? I also don't want to be the guy whose roll outshines his abilities, so there's a lot of trying to talk myself down.

The madness is real. Point being, I haven't had a ton of luck finding deep info on any of their lines, so thanks for making a thread related to the thread I've started and erased like 4 times in the last week 😂
 

GorillaGrunt

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Hell, my roll outshined my abilities and then I practiced until that was no longer true. Then I leveled up with knives and did that cycle again. Now I’m probably doing it again in another way with cleavers - being a cleaver guy is only any good, after all, if you can at least match what you can do with pointy knives... but I’m getting there.

Those tall Kikumori do look interesting, a blue nashiji might be my next gyuto but I’ve got no knowledge on them yet.
 

madmotts

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I'm late to the game here, but someone has to know about these knives. Tall, thin, ss clad and blue? @ 7.8oz it's near Mazaki territory. If the profile was different, i'd ask is this a Masashi in blue #2?
 

NO ChoP!

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@DoubleJJ
Alrighty, so I have one of these in my possession currently. I joked it was like a Takeda and Nashiji Tanaka had a baby. Now, I would say its more like an extra tall Yoshimi Kato- Kanehiro nashiji gyuto. The clad line is very similar. The core steel is lightly polished. The blade road has that dumb bead blast, and although the spine and choil are nicely eased, they don't have the high polish of the Yoshimi Kato. Nashiji is nearly identical, but a bit darker.

Now, my example is a full 60mm tall X 243mm long. About 4mm thick at the handle/ 3mm over the choil/ sub 2mm halfway/ sub 1mm at the tip grind; so there is some nice taper here. As with the Yoshimi Kato it is ground thin, infact the extra 10mm means a very high grind line and an extremely thin edge and almost delicate tip. Thin behind the edge gets thrown around a lot these days. This thing truly is thin.

How it's similar to Takeda, at least the older-non santoku shaped variants, is that the upper blade face actually has some light concavity. It is a pretty stunning grind.

I used it pretty heavily for a full shift today. ootb edge was very good. Zero chipping. Broke down 2 cases of airline breasts, about 20 sides of salmon, 3 tenderloin, a ribeye, and tons of veg prep. Stayed sharp throughout the day.

In comparison to the Matsubara, it is taller, more pronounced distal taper, and a much higher and better grind.

I don't want to exaggerate my pleasure but damn... If you're on the fence, do it!

Also, my experience with Craig at CKC was top notch. Hand picked me a thin and neutral grind and sent a hand written thank you note with a sticker! I'm a sucker for a sticker.
 
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Old Head
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A note on the stock handle. It is nicely tapered to the ferrule, crisp and well chamfered. The wood is light and silky smooth. Resisted water and staining, but is softish and not impervious to scratches and dents. I realize some like magnolia; alas this excellent example will join others in the bin as there is a nice block of snakewood skewed to take it's place.
 
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