Would love to hear how they compare, tho no migaki is available anymore.
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- Thread starter Mr.Magnus
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Is the migaki thicker overall? I would love to see choil and spine shots...
myguidingmoonlight
Senior Member
The Kochi KU is lighter than the migaki? Does the migaki have a thicker grind?
Edit: sorry, didnt notice that this question was already asked
BillHanna
Gotta get ready for ARM
Smedjaaspen
The Migaki is a bit thicker for sure. Migaki thickness at heel, midpoint, and 1 cm from tip are 4.5 mm, 2.3 mm, and 1.2 mm, respectively. Whereas, Kurouchi is 4.1 mm, 2.1 mm, and 1.1 mm.
Pics show Migaki on the left:
Pics show Migaki on the left:
What a beautiful pair, enjoy cutting!
MowgFace
Senior Member
I did not get mine from this batch, nor do I have spine shots. When I get home I’ll grab better shots
Migaki
KU
Migaki
KU
Great pics, thanks!
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It’s been awhile; a pair of 210mm x 49, high carbon chefs knives for a steal. 195g.
No brand or makers mark. Steel is unknown but quite fine. Definitely mono steel.
Brass scale rivets, brass bolster and what I believe to be white corian.
Question for everyone here, how can I tell if the carbon content is low or high?
No brand or makers mark. Steel is unknown but quite fine. Definitely mono steel.
Brass scale rivets, brass bolster and what I believe to be white corian.
Question for everyone here, how can I tell if the carbon content is low or high?
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NKD. Kurouchi-time:
Mazaki Hamono Shirogami #2 Kuro Nashiji & Toyama
Gyutos 240mm
Mazaki Hamono Shirogami #2 Kuro Nashiji & Toyama
Gyutos 240mm
An interesting one from Mattias Lundburgs. Pattern welded Damascus, full tang with undersized scales. I believe it’s about 260x60. Really well balanced with a great weight and taper to it. Including a lundburgs family photo. Dude makes a really nice knife.
Karl Dial
Active Member
Saji B2 Rainbow 240mm
Captain Sensible
Active Member
Hitohira Tanaka 270mm
Normally not a fan of Damascus but damn that's gorgeous
I’m typically not either. This one is cool but also pretty subtle.
Got lucky and won a lottery for the opportunity to buy a knife for the first time!
the nine workhorse lite gyuto
Blue 2
Wrought clad
235 x 56 mm
260 g
the nine workhorse lite gyuto
Blue 2
Wrought clad
235 x 56 mm
260 g
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Can't resist so here's another Kochi
Anyone know about the new Kochi items "in the works" Jon mentioned?
Probaby the 225 gyutos, tho I'm not oppose to a nice cleaver.
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I was stalking the Kochi page at JKI waiting for this as well. Decided to get the 240 KU gyuto in the meanwhile. Prices are just too good to pass, specially after recent price hikes from many Japanese makers.
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JKI just posted on Instagram a pair of damascus gyutos... KU and migaki. Not sure they are the new stuff but I hadn't noticed them before
Custom Nenox Honyaki. The smith is Yoshikazu Ikeda (池田美和), Sharpener is Shinpei Ino (伊野信平). Inbound.
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I saw this from Shirogami! At least pretty sure it's the same one. Gorgeous.
- Joined
- Aug 27, 2019
- Messages
- 3,616
- Reaction score
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First Hado! Junpaku stainless white 1 by Tanaka x Maruyama. Reminds me a lot of my old kyuzo (obviously) but way thinner than I expected. Not just behind the edge but the whole grind in general. Excited to use this. The lacquer handle is also gorgeous.
Yanick 240 ! Really appreciate Yanick selling to his fans from a waitlist - lost count of how many knives I missed when he was selling from his website.
This 52100 Hunter Valley Blades workhorse arrived from Germany today. This is a real heavyweight at 318g and 5mm out of the handle for 250x59 but it's well balanced and feels just great to use. Also has a cool two-tone horn ferrule on a (kind of ridiculously large) gidgee handle. Might need to cut that down a cm or two but overall I think I got a keeper here!
Did I say I like 10-inch chef knives. Well I just bought another which is the one on the bottom. It is a vintage Henckels 10-inch knife from around the early 1970s is my guess. My 11.5 inch chef at the top is the same vintage that I owned since some time in the 70s. They have wood handles that you oil. I like the steel in them. I think is a little different. I think it can rust or pit a little easier than the newer ones. I love big chef knives.
I'm still impatiently waiting to find the 240 tall/blue/non-damascus Takada gyuto, but I was able to score this shorty recently. Takada 210mm blue2 gyuto. I've used it a bit, a little smaller than I usually use, but I am going to enjoy this one anyway.
So…. I purchased a knife from Dan Prendergast back in May, and after a month of not hearing anything… I reached out to Fan to hear he was having shipping troubles due to knife issues in the UK. I held out, but once I different series dropped that was a little taller, longer, and thicker popped up, I asked if I could trade out for this number. After about a half a year I finally received this fine piece of cutlery in the mail today and I just love Dan’s knives. Thick out of the handle, cartoonish proportions, and they just tick all the boxes for me on what I like, rustic and usable handles, wrought iron clad… I’ve been a big fan for a while and really fell in love after borrowing one earlier this year. Feels great to finally have it in my hands. It’s definitely a curvy profile for me, but I’m sure I’ll get used to it swiftly. I have a feeling this one will stick around with me.
New Knife Day. Kisuke Manaka Kurouchi Tsuchime Blue 1 240mm Gyuto. Been eyeing this knife for a while now and always wanted to see it’s performance then it kept getting pushed back to pull the trigger on it because I was prioritizing other knives. This knife is currently on hold for rehandling and im currently waiting for my handles to arrive.
