yoshihiro ginsan-ko series

[panda]

does anyone have one from this line and can comment on it? https://www.echefknife.com/product/...to-japanese-chefs-knife-with-nuri-saya-cover/

i like the idea of a monosteel knife in g3. profile looks pretty good also.

 

[kmtyb]

I don't have any in the high carbon series but I have about dozen of yoshihiro knives in vg10, white steel, aogami super, and high speed steel. Fit and finish is good and have decent heft to the knives. On the Japanese handles, they are on the thinner side but western handles seems to be standard size.

 

[panda]

since none of yall were any help, i bit the bullet and ordered one myself. gonna be an expensive beater

 

[HRC_64]

it sounds so good on paper (61,mono, ginsan)

 

[panda]

it really does. will report back on findings

 

[daveb]

I'll give you 100 bucks for it....:cool2:

 

[panda]

the spine and choil were very rough and was painful to use out of box, once it got rounded out i can report that it's an excellent knife for what it is: a generic western stainless workhorse but with solid profile and steel. the grind is about same as a mac pro, but slightly thinner behind the edge. edge retention is pretty good also. i call this an expensive beater, but a hella good one as in top of the crop of beaters.

 

[LucasFur]

I know my yoshihiro ginsan yo handle is sukenari derived.
And I see a lot of yoshihiro knives having the sukenari look. (Honyaki/zdp/ etc.)
Those western handles, choil and blade shape are different. Somebody will have Insite.

 

[HRC_64]

anyone see or compare this one by Jikko?

Not too expensive for a pro kitchen, but not cheap either, around $200 or so JDM pricing.