What’s your thinnest knife behind the edge?

[jacobwilder5]

I don’t have a lot of knives but recently purchased this Yoshikane bunka.

Even in comparison to my 240 yoshi gyuto I was surprised at how thin it was behind the edge. It’s a joy to use on things like garlic and shallots but I for sure find myself a bit more cautious as I get comfortable with it.

I’m curious what are some of your thinnest behind the edge and how are they used in your lineup?

 

[kitchensamurai1]

Yoshikane SKD 240 gyuto!

Pretty much used for everything, and especially when prep involves a lot of tomatoes or citrus fruits.

 

[Corradobrit1]

Denka goodness.

 

[jacobwilder5]

Yoshikane SKD 240 gyuto!

Pretty much used for everything, and especially when prep involves a lot of tomatoes or citrus fruits.

Yeah have the same one. Dig the SKD steel. My daily driver for sure

 

[Benuser]

Robert Herder K2, 1.2519, 60Rc.
Robert Herder 1922 series, 230mm Tranchelard, C75W, 60Rc.
None for general purpose, as you will understand.

 

[btbyrd]

JKI thinned Z Kramer

 

[chefwp]

I was thinking the wife's main blade, the Yoshikane 210 SKD, but just as thin is a damaged Kagekiyo 240 I have in a drawer, waiting on my next trip to DC to maybe have District Cutlery put the repairs on it that I'm not confident to do yet. I loved the way that knife performed, but you could tell how thin it was and it always made me a bit nervous. A while back I grabbed it to cut up a 9 inch circle of crusty focaccia and the next thing I know parts of it were turned into a bread knife, I couldn't f#$%ing believe it, but it happened, it wasn't a nightmare.

 

[stringer]

I would say my thinnest is my Watanabe. I use it for most anything veggie related. I tried to slice 6 water bottles in a row with it once ala Forged in Fire and lost a bit of the tip. So I don't use it for that anymore.

 

[jacobwilder5]

Denka goodness.

What a beaut! Have the Denka on my list for someday

 

[blokey]

Migoto blue#1 Shinogi and Xinguo M390

 

[enrico]

I was thinking the wife's main blade, the Yoshikane 210 SKD, but just as thin is a damaged Kagekiyo 240 I have in a drawer, waiting on my next trip to DC to maybe have District Cutlery put the repairs on it that I'm not confident to do yet. I loved the way that knife performed, but you could tell how thin it was and it always made me a bit nervous. A while back I grabbed it to cut up a 9 inch circle of crusty focaccia and the next thing I know parts of it were turned into a bread knife, I couldn't f#$%ing believe it, but it happened, it wasn't a nightmare.

Pics?

 

[vv10]

Migoto blue#1 Shinogi and Xinguo M390
View attachment 227965View attachment 227966

I can’t wait until Migoto has a new batch of Blue #1 in stock!

 

[Giovanny Torres]

Shibata bunka

 

[chefwp]

Pics?

This is the first pic that came to my mind, I'm still pissed at myself... I'll dig it out and take pics tomorrow

 

[Cliff]

I think Yoshi 210 SKD K-tip, followed by Shibata Bunka

 

[blokey]

Fredrik Spåre, Wakui and Kobayashi Kei. The Kobayashi is kind like a conventional shape and taller Shibata, good knife but not that into super thin stuff anymore

 

[mockit]

That Kobayashi Kei is crazy thin! I would be so afraid of bending that thing. It looks like it is one clove of garlic away from being smashed!

 

[enrico]

Xerxes laser grind

 

[blokey]

That Kobayashi Kei is crazy thin! I would be so afraid of bending that thing. It looks like it is one clove of garlic away from being smashed!

It’s actually not that bad, pretty stiff given the grind.

 

[esoo]

Shibata bunka

View attachment 227968

+1. This was the thinnest I had.

 

[blokey]

I can’t wait until Migoto has a new batch of Blue #1 in stock!

If you are interested, the Miura x Chef Hiro is also a Nomura grounded double bevel with good weight and height, just in Nakagawa Ginsan
https://miuraknives.com/japanese-kn...-size24cm-ka3980-japanese-.html#/36-size-24cm

 

[bjmsharp]

This Ittetsu Kurouchi

 

[jacobwilder5]

Fredrik Spåre, Wakui and Kobayashi Kei. The Kobayashi is kind like a conventional shape and taller Shibata, good knife but not that into super thin stuff anymore
View attachment 228008View attachment 228009View attachment 228010

I swear that kobayashi is so thin it’s evaporating in your photo. The devils cut

 

[Pie]

This older myojin ground kono gets pretty skinny. Used sparingly, dense stuff specialist. My denka was the thinnest until part of it buckled and I realized there is such thing as too thin.

Kinda looks bent from the pic. Ehhhh ignorance is bliss.

 

[jacobwilder5]

JKI thinned Z Kramer

View attachment 227946

If you told me that was a needle I’d believe you

 

[gentiscid]

Konosuke Fujiyama FM knives with the legendary Myojin grind are absolutely the thinnest I have encountered until now… his convexity level behind the edge is unreal!

 

[Jville]

I’ve posted this before, so sorry for redundancy. But it seems fitting for the occasion and since I pretty much only have cleavers now, it’s kind of easy to pick. I agree shibatas get very thin. I had an Funyaki FM that was the thinnest bte of the 3 FMs I had. But even when I had gyutos, I still felt this one was kind of the thinnest. Especially, since it goes up so high staying so thin. This is a Konosuke Fujiyama white 2, first release.

 

[Delat]

I’ve posted this before, so sorry for redundancy. But it seems fitting for the occasion and since I pretty much only have cleavers now, it’s kind of easy to pick. I agree shibatas get very thin. I had an Funyaki FM that was the thinnest bte of the 3 FMs I had. But even when I had gyutos, I still felt this one was kind of the thinnest. Especially, since it goes up so high staying so thin. This is a Konosuke Fujiyama white 2, first release.

Huh, looks like they just stuck a handle on a straight razor and called it a day.

 

[tostadas]

Here are the thinnest I've had. Measurements listed are thickness in milimeters measured behind the edge at midpoint at distances of 1mm/5mm/10mm/20mm. For reference, my Konosuke FM 240 is 0.17/0.55/0.85/1.5. (sorry if the scale is weird, I tried my best to get them all close enough relative to one another in the same image)

 

[sumis]

It’s actually not that bad, pretty stiff given the grind.

agreed. not looking for another laser. use mine every other day, and it is surprisingly sturdy, and doesn't chip easy after my own first edge was put on it.

.