Shig alert

Discussion in 'The Kitchen Knife' started by Dardeau, Jul 28, 2015.

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  1. Sep 13, 2019 #1921

    Andrew

    Andrew

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    Just saw on the gram that Portland Knife House has a second hand 180mm Shig Kitaeji wa gyuto for sale. They say Portland sale only for the first week, then online. Priced at $900, not sure what the board thinks of that as a value...
     
  2. Sep 13, 2019 #1922

    inferno

    inferno

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    I'm wondering if the shigs are "better" than other top shelf knives. and if yes, how so? i mean 900bux its gotta be really kick ass then right. or?
     
  3. Sep 14, 2019 #1923

    labor of love

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    Sorta, it’s complicated ;)

    I wouldn’t mind another one. Somehow I think I’m okay for $800-900 for simple kasumi 240mm wa gyuto.
     
  4. Sep 14, 2019 #1924

    Andrew

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    I don't know how to quantify better, but will share that my 240 wa-gyuto is the most enjoyable knife I own to sharpen... I love the feeling on stones.
     
  5. Sep 14, 2019 #1925

    parbaked

    parbaked

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    I think the Western Ships are special and worth up to $1K, if I were collecting...
     
  6. Sep 15, 2019 #1926

    Keat

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    The 180mm Shig Kitaeji wa gyuto is still in Portland. I’m in town this weekend and stopped by Portland Knife House and took a look. That’s an awesome knife shop.
     
  7. Sep 16, 2019 #1927

    Corradobrit1

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    How did it look in person? Some have expressed concerns with the extent of remedial work, albeit based solely on IG photos.
     
  8. Sep 16, 2019 #1928

    Keat

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    My impression was that it could benefit from refinishing by one of the better polishers on here, for example, in my mind the depth wasn’t nearly as good as what Eithan has had on BST recently. Take that with a grain of salt because this is the only Shig Kitaeji that I’ve seen in person. Overall everything looked fine other than the heel looked like it was repaired. I didn’t inspect it carefully, was distracted by other great stuff there.

    The thing I thought was most interesting was the extra kanji.
     
  9. Sep 20, 2019 #1929

    Corradobrit1

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  10. Sep 20, 2019 #1930

    Supraunleaded

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  11. Sep 20, 2019 #1931

    Corradobrit1

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    Tip looks weird and there's a pretty big chip along the edge, plus all the other issues
     
  12. Sep 20, 2019 #1932

    HRC_64

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    Tip is completely rounded over, maybe this is from storage fails or abuse in shipping...?
    tho I'm sure it could be worse ... either way its too bad to see a knife neglected
     
  13. Sep 20, 2019 #1933

    Supraunleaded

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    Just saw the pics again, didn’t notice on cellphone, wow that thing is crying to be restored. What a shame :(
     
  14. Nov 9, 2019 #1934

    Codered

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    There is an interesting kasumi gyuto old stock rare colectable(so they say) shigefusa Iizuka on an auction site. Is this real ? The markings don't resemble the shigefusa signature
    i-img1200x900-1572795674gai2n9268032.jpg
     
  15. Nov 9, 2019 #1935

    Eitan78

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    that is a shigefusa knife indeed, it has a KIYA store kanji, the shigefusa stamp is on the back
     
  16. Nov 9, 2019 #1936

    ynot1985

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    Not old stock .. KIYA has them in stock when I visited their store last month. This knife was 52000 yen before tax
     
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  17. Nov 9, 2019 #1937

    inferno

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  18. Nov 9, 2019 #1938

    krx927

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    Who is buying santokus anyway?
     
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  19. Nov 9, 2019 #1939

    labor of love

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    Haha there’s way too many shig santokus in the world and not enough gyutos.
     
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  20. Nov 9, 2019 #1940

    inferno

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    i do. almost all my knives are santokus. i have a 240 hinoura in white that i will shortly cut down to 200 at most, with my angle grinder. its simply too big. but it has good height at 55mm or so (thats why i bought it). so it will be a very good santoku imo. maybe even the bestest evah santoku in the entire universe :)

    if you cant make it with a santoku, then you probably cant make it...
     
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  21. Nov 9, 2019 #1941

    krx927

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    In New York? ;)
     
  22. Nov 9, 2019 #1942

    inferno

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    never been there, never will.
    home use i guess :)

    my philosophy is that if its sharp enough you can do almost everthing with only a 150mm blade if you want.
    amirite?

    i used a spyderco folder as my only kitchen knife for like 6 months. i was abroad and could only take 1 bag.
     
  23. Nov 9, 2019 #1943

    krx927

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    You surely have a point about the hight of santokus. I am just missing the curve towards the tip.
     
  24. Nov 9, 2019 #1944

    Gregmega

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    I did the same thing to my river jump. Who needed that 20mm anyway.
     
  25. Nov 9, 2019 #1945

    Corradobrit1

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    Now it's a stream jump:)
     
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  26. Nov 9, 2019 #1946

    Gregmega

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    Hahahahaha yasss. I also edited about 5 minutes out of Goodfellas. Such a superior movie now.
     
  27. Nov 9, 2019 #1947

    inferno

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    while you might have lost money doing so, i wont. because i have a "mass produced" hinoura.
    and on top of that i dont really care. i will be using the knife so i think i am the most qualified about how long it should be. no?

    but yeah angle grinders are the best grinders for fast results imo. i like the blue bosch ones myself.
     
  28. Nov 9, 2019 #1948

    inferno

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    wroom wroom! i made a whole sword with this muddafukkah so its good for knives too, especially 240ies. it eats 240ies for breakfast. swordproject3.JPG

    swordHT1.JPG
    swordproject1.JPG
     
  29. Nov 9, 2019 #1949

    Barclid

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    Certainly spoken like a home cook with too much time on their hands.
     
  30. Nov 9, 2019 #1950

    inferno

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