Corradobrit1
Senior Member
- Joined
- May 2, 2015
- Messages
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I second that motion
I always ask him to make things thinner, but the reality is there is little difference other than then name, which is more of something to honor where he spent time learning and how we met than anything else.Does anyone know the differences, if any, between the regular Shi Han and the Ginrei from JKI?
What don't you like about the profile?just tried one for the first time yesterday. I like everything about it except the profile. wonderfully balanced workhorse.
back half of the knife is too flat.What don't you like about the profile?
Huh, and I was just thinking the front half was too curved. Diff'rent strokes.back half of the knife is too flat.
i may just order a custom profiled one down the road.
The only profile I really can't stand is one that's so flat on the back end that it gives you a "hard stop" feeling during a push cut or rock. That doesn't happen with any Shi-Han I've used, but I've had other well respected knives that did it, all of which I've sold.back half of the knife is too flat.
i may just order a custom profiled one down the road.
actually in earlier versions they definitely had too much belly in the front. the one i tried (labor of love) the front half is quite good.Huh, and I was just thinking the front half was too curved. Diff'rent strokes.
actually in earlier versions they definitely had too much belly in the front. the one i tried (labor of love) the front half is quite good.
a knife can have both too much curve up front and too flat in the back, i've run into a few knives like that before and i would put it down immediately because it was 2 strikes back to back, haha.
Yea, I dunno why having a flat spot that’s half the knife long is desirable to people at all. Doesn’t compute to me. Or rather, it computes in theory (no accordion cuts) but not in practice, ‘cause it feels terrible.
I never rock, so a smooth transition isn't important to me. A large flat section is useful for chopping, a curved tip section is useful for drawing down the board, and a pointy tip is useful for tip work.
Literally diff'rent strokes, I guess.
I have knives that I enjoy using with all sorts of different profiles and can adjust my technique as long as the knife is sharp.
If you can't cut an onion with a house knife I think it says more about you than the knife.
Hey now.... it’s not that we can’t use other knives. We’re spending ungodly amounts of money for designer quality knives. Is it so strange to want to buy a knife that suits our preferred cutting style perfectly? One approach is to adapt out cutting style to our aesthetic unicorn. But that’s not the only reason to buy fancy knives.
Have you thought about sending it back to Shehan for work? In my experience he would gladly adjust the grind and handle to adjust the balance for you. Might be worth giving it a try.Quick feedback on my 240 shihan in 52100 steel. It has a too high to little convex side grind and it is a sucktion magnet for all thin slices. I have to claw them off the sides of the knife.
He should look at how a Kato worhorse is convexed and learn from that.
The blade is very forward heavy and it feels out of ballance and totally throws of my chopping rithm. To be honest i like it the least of my knives so far and I am thinking of selling first chance I get. I had high hopes for this one, based on the community feedback but each time i try it for a salad i end up with the same feeling.
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