White#1 Versus Kaiden AS, Masakage

Discussion in 'The Kitchen Knife' started by adam92, Nov 27, 2019.

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  1. Nov 27, 2019 #1

    adam92

    adam92

    adam92

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    Hi guys.

    I'm currently compare Fujieara Teruyasu W#1 gyuto, Masakage AS& Kaiden AS Gyuto.

    Fujiwara Teruyasu selling for 600++AUS, does it worth ?
    Screenshot_20191128_105355_com.android.chrome.jpg
    Anyone try these before ?
     
  2. Nov 27, 2019 #2

    ma_sha1

    ma_sha1

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    Not yet but I am about to pull trigger on. TF, the white #1 Nashiji is about $250 if order direct
     
  3. Nov 28, 2019 #3

    adam92

    adam92

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    Can i know which website did you order?
     
  4. Nov 28, 2019 #4

    ma_sha1

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    Last edited: Nov 28, 2019
  5. Nov 28, 2019 #5

    adam92

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    Do you know what's the difference between nashiji,denka & maboroshi?

    just the finger rest difference ?
     
  6. Nov 28, 2019 #6

    ma_sha1

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    there are some major differences besides the obvious surface finishes, my impressions below are from reading not hands-on:

    1. maboroshi & Nashiji are white 1 steel, While Denka is blue AS.

    2. denka & maboroshi are workhouse - work pony ish, more hefty than Nashiji

    3. Nashiji does not have finger rest option

    All all have fit & finish, even unpredictable weight problems, so it’s a gamble & many consider it a project knife, may need some further grinding to make it perfect
     
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  7. Nov 28, 2019 #7

    lemeneid

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    Not true about the workhorse thing. TFs are mostly middle weight knives with super lasery ground bevels. That’s why they’re so damn sharp and fun to cut with. They’re not in the same category as Wats in terms of heft and weight.
     
  8. Nov 28, 2019 #8

    ma_sha1

    ma_sha1

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    Thanks for the correction, I ordered one & requested “Kato workhorse grind”, not sure if he’ll honor my request but I figure I’ve got nothing to lose by asking. His 195mm is listed as 185g, I asked for mine to be made at 195-205 gram range.

    What’s the weight/dimension spec to qualify as workhorse?
     
    Last edited: Nov 28, 2019
  9. Nov 28, 2019 #9

    lemeneid

    lemeneid

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    I don't think there is any real definition for workhorse. For me, its got to "feel like a wusthof" if you get what i mean.
     
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  10. Nov 28, 2019 #10

    parbaked

    parbaked

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    A few other differences:
    1. The Maboroshi and Denka are made from Hitachi core steel that is stainless clad by TF. In other words, not pre-clad billets. As such these knives start out with a a billet that is proprietary to TF.
    2. Nashiji is made from a pre-clad white steel. This steel has a slightly lower carbon content from the white steel TF uses in the Maboroshi. This is similar to what other makers use.
    3. Western handle Maboroshi and Denka have bolsters and black pakka wood handles.
    4. Western handle Nashiji have no bolster and some crap wood handle.
    5. From what I observed in the TF shop, the Nashiji look to be made from thinner stock, which does not mean that they are thinner behind the edge or ground as well.
    I have Maboroshi and Nashiji knives, and they both perform great...TFTFTFTFTFTFTF
     
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  11. Nov 28, 2019 #11

    adam92

    adam92

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    I saw an video from ************** comparing nashiji & maboroshi, he said nashiji out performance maborosho.

    Website shown nashiji comes with wa handle octagon Buffalo horn.

    In your opinions, you think maboroshi will better than nashiji ?
     
  12. Nov 28, 2019 #12

    adam92

    adam92

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    I heard TF knives is liked laser.

    Cannot use as main priority kitchen knives, Can i cut butter nut, sweet potato or pumpkin? Or i only should use for soft veges likes spring onion, peppers, potato & tomato ?
     
  13. Dec 9, 2019 #13

    Briochy

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    None, go to KnS, there are a lot more great knives with better handles.
     

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