shinyunggyun
Banned
Anyone ever used both of these? I heard that if you have one of them, it's not really necessary to get the other. Is this true?
In terms of raw performance and cutting feel.I have used both of them. I disagree with what you've heard, but it is just my opinion. Very much depends on the context of what you've heard.
Thank you for the summary. Kochi migaki is done by wakui?Are you talking about the iron clad toyama or the newer ss clad? They have different grinds.
In any case, there are numerous differences. Toyama is significantly taller typically around 55mm, while the kochi is 50-52. The toyama has a convex grind with shinogi going up to 20-25mm while the kochi I've seen with a bit of concavity immediately behind the edge and shinogi line around 10-20mm. Toyama has more spine taper, but almost no edge taper. Kochi has less spine taper but more edge taper. The toyama are also noticeably heavier, in part due to the more sizable tang (kochi tang is rather short). Fit and finish of the kochi out of the box is excellent, while toyama has some sharp edges around the spine and choil that need to be cleaned up.
I love the kochi/Wakui knives but I feel the performance of the toyama is more my style.
Not confirmed since vendors cannot disclose that info, but in my opinion the similarities are too strong to overlook.Thank you for the summary. Kochi migaki is done by wakui?
Kochi Migaki is different from Kochi Kurouchi, different core steel and different grinds and profiles. Just making sure since OP asked about migaki specifically and your description of Kochi makes me think you are describing the kurouchi version. The 2 versions are different enough that they might be made by different makers, not that I know this.Are you talking about the iron clad toyama or the newer ss clad? They have different grinds.
In any case, there are numerous differences. Toyama is significantly taller typically around 55mm, while the kochi is 50-52. The toyama has a convex grind with shinogi going up to 20-25mm while the kochi I've seen with a bit of concavity immediately behind the edge and shinogi line around 10-20mm. Toyama has more spine taper, but almost no edge taper. Kochi has less spine taper but more edge taper. The toyama are also noticeably heavier, in part due to the more sizable tang (kochi tang is rather short). Fit and finish of the kochi out of the box is excellent, while toyama has some sharp edges around the spine and choil that need to be cleaned up.
I love the kochi/Wakui knives but I feel the performance of the toyama is more my style.
Yes, the Kochi migaki and kurouchi are different materials and grinds. This is also the case with Wakui migaki and KU with regard to grind. I am indeed describing the migaki version. Again, it's possible they are from different makers and I wouldn't completely rule it out. But I did base my notes off of actual observations.Kochi Migaki is different from Kochi Kurouchi, different core steel and different grinds and profiles. Just making sure since OP asked about migaki specifically and your description of Kochi makes me think you are describing the kurouchi version. The 2 versions are different enough that they might be made by different makers, not that I know this.
Interesting, the 2 examples of kochi migaki I've used had similar dimensions to what you describe, but different grind. My versions had more of a convex grind without concavity behind the edge. In this sense migaki i've had were closer to Toyama grind even though still different.. The grind you describe was more similar to the kurouchi versions I've seen. Most likely just the difference between individual examples or maybe different batches over time.Yes, the Kochi migaki and kurouchi are different materials and grinds. This is also the case with Wakui migaki and KU with regard to grind. I am indeed describing the migaki version. Again, it's possible they are from different makers and I wouldn't completely rule it out. But I did base my notes off of actual observations.
To clarify, I would say they are generally convex grinds that are probably done with a large wheel, resulting in some slight concavity at some areas along the edge. Not to say they are concave up to the shinogi. In contrast, my Toyama grind had no noticable concavity when checked against a credit card used as a straight edge.Interesting, the 2 examples of kochi migaki I've used had similar dimensions to what you describe, but different grind. My versions had more of a convex grind without concavity behind the edge. In this sense migaki i've had were closer to Toyama grind even though still different.. The grind you describe was more similar to the kurouchi versions I've seen. Most likely just the difference between individual examples or maybe different batches over time.
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