- Aug 9, 2017
- Reaction score
Now we need 2up distal taper shots !
Thank you for posting the photos and letting us know your impressions.My knife arrived yesterday, and shes a beauty. I was able to put her through a few ingredients last night to get an initial feel. I am partial to heavier knives with thicker grinds so this knife feels very nice in hand. Im more of a 240 guy so while this edge rings in at 258mm, the weight seems to balance out the length so that the tip doesnt feel floaty. The heavily convexed right side seems to work well in separating ingredients. The release is what you would expect from a knife with this level of polish, but speed will definitely be your friend in this regard. The thick grind required a bit of force to get through sweet potatoes, and I wasnt surprised that there was a bit of cracking/snapping. The OOTB edge was just okay so maybe things will smooth out after I put an edge on her.
So far I am really pleased with this knife. The handle (ebony, horn ferrule & white G10 spacer) is nice enough, but Ill most likely get a custom some time down the road.
Note: The knife didnt come with the kiri wood box. That was a gift from my brother.
https://japanesechefsknife.com/prod...ies-white-steel-no-2-wa-gyuto-240mm-and-270mmI might be retarded, but I can't find the blue #1 on jck, only mizuno gyuto in #1 I can find is this one https://japanesechefsknife.com/coll...-wa-gyuto-with-shinogi-210mm-to-270mm-3-sizes
Those arent it. The KS profile Mizunos, both the W#2 honyaki & B#1 sanmai, were a special project that are not currently part of Kokis regular offerings. I believe that this current batch only had 6 honyakis and probably the same number of sanmais, all of which have already been spoken for. The only way to get them is to contact Koki directly to get on the list. At least thats my understanding.
That looks great, bro! Cant wait to work on mine.The OOTB edge on mine was just okay. Not bad by any means, but not anywhere near where I would want it to be. So before I put my own edge on her, I decided to remove the patina (what little had developed) and play around with the hamon a bit. Heres what I got so far, but I think I can get it to be better.
Are you referring to this?@Andreu: I just noticed that one of your honyakis has kanji on the right blade face. Why is that? Mine doesnt have anything on the right side.