Classics for a reason. Good balance of food release/sharpenability/performance (true of their White as well as SKD/SLD). Nice profile, slightly on the shorter side.
There's a decade's worth of knowledge about Yoshikane on the forum. Search button is your friend.
There's a Yoshikane Hakata for sale on BST now at a great price. Hakata is a cool looking knife too.Oh! I didn't realize they were that popular. Thanks!
Just a clarification that you probably mean short as in heel height. A few Yoshikane I have seen run longer than advertised (not sure if true for the hammered line too).Classics for a reason. Good balance of food release/sharpenability/performance (true of their White as well as SKD/SLD). Nice profile, slightly on the shorter side.
There's a decade's worth of knowledge about Yoshikane on the forum. Search button is your friend.
Yeah, I have the hammered one as well, and it's about 247mmJust a clarification that you probably mean short as in heel height. A few Yoshikane I have seen run longer than advertised (not sure if true for the hammered line too).
Yup--heel height not length. (Just changed that in above post.)Just a clarification that you probably mean short as in heel height. A few Yoshikane I have seen run longer than advertised (not sure if true for the hammered line too).
What's your experience with general SLD vs. Yoshi SLD?Yeah, the dammy is pretty fine in person too. I’m not the biggest fan of sld either, but yoshi seems to make the most outta it.
Between yoshi and something like Kaeru it’s night and day. Yoshi sharpens better, feedback just feels lovely on the stones and has better edge retention.What's your experience with general SLD vs. Yoshi SLD?
I find the edge isn't super long wearing, but it's so thin it almost doesn't matter. I've got limited sharpening experience, but so far doesn't seem to make a ridiculous burrBetween yoshi and something like Kaeru it’s night and day. Yoshi sharpens better, feedback just feels lovely on the stones and has better edge retention.
Adam Driver in a towel?! Tough offseason.Yeah just depends what you’re comparing it to. IMO I could never really get it “Carbon sharp”
Whenever we figure out who the QB will be I will update it lolAdam Driver in a towel?! Tough offseason.
Adam Driver in a towel?! Tough offseason.
I was looking at that amerikiri from K&S a lot... for you, do you prefer the skd or white Yoshikane overall and why?My first Yoshi was a dammy kurochi K-tip in SLD. Was like a 240mm nakiri, flat and thin. Beautiful. Liked it but was afraid to get into anything rough with it. Parted with it for too cheap.
Next up was (and is) a Zensho from Maxim, 210 of wonderful SKD. Mike Henry got one at the same time and put a handle on for me. Had another Zensho, 240mm Western but it got lost by the Post Office. A replacement is still my unicorn.
I think my usuba is a white yoshi. Have a stainless Yoshi deba, prob SKD. And a white field knife that will get a deer naked in a hurry.
Most recently acquired a Kashima from Cleancut that Yoshi made, white steel, stainless clad. And an Amekiri from K&S that is almost the same knife.
Like em all. A lot. The only configuration (that I know of) that I haven't tried is the hammered finish. Prob great knives as well but struggle to get past the fugly. And after a couple years of avoiding them there is one in the mail as I type.
I like Yoshikane.
Good to know. Thanks a bunchTough call. I generally like stainless and Yoshi does very well with SKD. And there is a little more heft to the SKD knife. Would probably choose one over the Amekiri. (But you can't get them)
I like the Kashima and Amekiri with a slight preference for the Amekiri. They're both thinner behind edge than the SKD but still do very well with food release. And the white is a pleasure to sharpen. There's a passaround of the Kashima on here somewhere with some other opinions as well.
I have a white #2 Youshi, #1 bang for the buck. It’s inexpensive but still my best cutter & the only knife I’ve used that out cut my Toyama.
The only problem was that it’s anti hobby, having a Yoshi makes it harder to justify more expensive knives, it handily out cut the Shig. Kasumi 3-4 times of the price.
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