Kai
Hilarious!!
It depends on the knife. Really light blades it will move the balance back, perhaps, too far, but other heavier blades it balances them way better than the light more common handles. Something like Mazaki give me K&S Ebony handles all day over the majority of what I see out there.I HATE ebony handle!
Yes, it is cool and smooth. But it is toooo heavy and move the balance point to handle.
I brought 2 knives from KnS with ebony handle and sold them all.
It depends on the knife. Really light blades it will move the balance back, perhaps, too far, but other heavier blades it balances them way better than the light more common handles. Something like Mazaki give me K&S Ebony handles all day over the majority of what I see out there.
I still have a Masakage in the Shimo line (Yu Kurosaki), it is not my most frequently used knife and I could probably sell it, but I kinda dig it. So no hate from this KKF guy... Here is it after I singed the handle.I used to have some Masakage knives (Takefu) which I thoroughly enjoyed before moving into my Sakai phase. I've noticed that Takefu knives may fit into this category of "popular but hated," at least on KKF, and I was wondering if y'all could provide some insight as to why?
I have a 20 year old Shun premiere in VG10 that’s not bad. I got it out the other day for the first time this year and it cuts fine, like a solid midweight. It’s heavy overall due to the bolster, tang, and handle, and handle-heavy, but fit and finish is excellent. Nothing wrong with it for what it is and the intended market, although the price is on the high side compared to various j-knife offerings <$250 or whatever Shuns go for these days.
I stopped using it due to a tendency to microchip, but honestly looking back now at how I used it the fault could well have been mine and not the steel.
Mild dislike of my small cck when cleaning it ..
I used to have some Masakage knives (Takefu) which I thoroughly enjoyed before moving into my Sakai phase. I've noticed that Takefu knives may fit into this category of "popular but hated," at least on KKF, and I was wondering if y'all could provide some insight as to why?
Those look like Sor or Carcassi studies... You should look in to some Julio Sagreras etudes! They're around that level but much prettier IMO.I still have a Masakage in the Shimo line (Yu Kurosaki), it is not my most frequently used knife and I could probably sell it, but I kinda dig it. So no hate from this KKF guy... Here is it after I singed the handle.View attachment 142185
What's the score in the background? Training regimen for praticing semi-irregular intervals tap-chopping with crescendos and diminuendos?I still have a Masakage in the Shimo line (Yu Kurosaki), it is not my most frequently used knife and I could probably sell it, but I kinda dig it. So no hate from this KKF guy... Here is it after I singed the handle.View attachment 142185
Those look like Sor or Carcassi studies... You should look in to some Julio Sagreras etudes! They're around that level but much prettier IMO.
Yes, it is either that or a couple pages out of my daughter's Suzuki method classical guitar book-1 etudes... I was desperate for a white background and this is the best low-effort one I could come up with.What's the score in the background? Training regimen for praticing semi-irregular intervals tap-chopping with crescendos and diminuendos?
The Jiro having the highest price/frustration ratio
Curious howso?
Seems like the one on the left is a bit concave versus the one on the right that seems convex. Funny.This is the choil of my 2 Mazakis. The left one is a 2019 yoshihiro Kurouchi Mazaki. The right one is an early 2020 KnS kasumi. The left one is actually one of my best cutters in its weight class. The right one is a wedge monster on the contrary. Not sure about the recent batches though.
View attachment 141598
I used to have some Masakage knives (Takefu) which I thoroughly enjoyed before moving into my Sakai phase. I've noticed that Takefu knives may fit into this category of "popular but hated," at least on KKF, and I was wondering if y'all could provide some insight as to why?
I do like that my Takefu knives tend to be a bit longer than advertised (as opposed to Sakai knives),
They are not hard to sharpen at all... It is just AUS 8 Steel. Have you ever tryed to sharpen SB1/Elmax Steel this is weird to deburr but also managable. Globals are easy to sharpen. Maybe you got a fake ?Global or a Kai Wasabi due to the difficult sharpening it causes with its huge and even agglutinating carbides.
Enter your email address to join: