Wakui questions

[Yoshi]

Just saw the BST wakui WH. I guess it just be different to the one that's currently available at CKTG right?

@NickMinton you mentioned about the 320g makes it a veggie destroyer, I was always under the impression that the geometry matters way more than weight? Does the super hefty weight not make it very clumsy to tackle veggies?

 

[Millertime]

Just saw the BST wakui WH. I guess it just be different to the one that's currently available at CKTG right?

@NickMinton you mentioned about the 320g makes it a veggie destroyer, I was always under the impression that the geometry matters way more than weight? Does the super hefty weight not make it very clumsy to tackle veggies?

The grind and weight on these are much different than his normal knives. Yes, these are different than the ones offered by CKTG. They are thicker, heavier, and fully reactive. Imo, they are a nice compliment to his regular knives. They may wedge more on some ingredients, but I think they are fun to use.

 

[Choppin]

Wakui Kaeru WH is (was?) made exclusively for JNS. I believe it was discontinued and substituted by the Wakui Seiryu (same beefiness but damascus-clad).

I had both the 240 and 210. Ended up selling as I migrated to midweight knives, but they are fantastic performers and F&F is really really good. For $270 it's a great deal IMO, you get a lot of knife for that.

 

[enrico]

I have a newer 240 Wakui WH. Such a beast and cuts very well given its size.

 

[Yoshi]

I have a newer 240 Wakui WH. Such a beast and cuts very well given its size.

View attachment 252938View attachment 252939View attachment 252940

The kanji is hilarious, basically says horse car horse, or carriage horse

Jokes aside, that spine is insane

 

[superworrier]

Interesting to see the grind on the WH. It looks like it has a shinogi. I assumed my dama was similar (it's heavier, although not as heavy, but maybe proportionally so with a lower heel), but it's full convex. It seems Wakui has a wide variety of weights/grinds.

 

[OkayMode]

I’ve owned a 210 W#2 stainless clad and a 240 B#2 Seiryu.

I suppose they share the same DNA, but they’re totally different.

The Seiryu is a similar weight to the WH, and whilst it takes a bit of getting used to, the added weight helps you rip through large volumes of produce with less effort than a laser or mid weight imo.

The weight is a product of the grind, which is super convexed and carries some meat throughout a lot of the blade - it’s great for food release and doesn’t really wedge much in my experience.

I wouldn’t use it for mincing shallots (although I’m sure it would do fine), but for large quantities of slaws, anything involving large cabbage, soffritto etc it excels.

 

[Yaniv18]

I have a newer 240 Wakui WH. Such a beast and cuts very well given its size.

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Is the new one is the SKD steel ?

 

[tostadas]

Is the new one is the SKD steel ?

The seiryu line is reactive Damascus cladding over b2

The wh line is usually white2

 

[gentiscid]

I have a newer 240 Wakui WH. Such a beast and cuts very well given its size.

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A beast… is this the same Kaeru WH as the one that was listed?

 

[enrico]

A beast… is this the same Kaeru WH as the one that was listed?

Not the “Kaeru” line. Its this one

https://www.japanesenaturalstones.com/wakui-kasumi-workhorse-gyuto-240mm/

 

[gentiscid]

Not the “Kaeru” line. Its this one

https://www.japanesenaturalstones.com/wakui-kasumi-workhorse-gyuto-240mm/

Want

 

[Yaniv18]

The seiryu line is reactive Damascus cladding over b2

The wh line is usually white2

I was talking about the WH thx

 

[M1k3]

The kanji is hilarious, basically says horse car horse, or carriage horse

Jokes aside, that spine is insane

Horse carriage horse.