Thoughts on Kawachi

[ScharferMax]

I have no specifics on Kawachi, but I know that there were other students at Shiraki as Ms. Mori (who did the Kono MM) trained there.

I can confirm the similarities between the two knives, especially regarding the grind: in both cases, the micro bevel doesn't even need to be sharpened to cut effortlessly. The major difference lies in the profile. While the Kono MM is characterized by a straighter profile, perfect for slicing, the Kawachi is more versatile and allows for easier variation in cutting techniques thanks to its very precise tip and a 57mm heel reminiscent of a nakiri!

 

[ScharferMax]

To me, they both have thin slightly convex grinds just enough to provide good food seperation. Very similar performance when I compared them. I have a 210 Kawachi (JNS first batch) and the White #2 Fuji is 240 so the profiles are different. Interestingly, the Kawachi has a faux shinogi reminiscent of a Masakage Kujira.

Indeed, the profiles are very different! It's even more evident when comparing a Konosuke FM Blue 240 to the Kawachi 240... Unlike the blades from Sakai, those from Sanjo tend to be oversized.