Yoshikane Nashiji SKD vs. Hinoura Ajikataya Shirogami 2

[Shoe17]

I've started to look into a knife between my petty and my gyuto for times that I would like a smaller knife, but still want a higher blade height for the knuckle clearance. With that, I started to look into santokus, and I decided I wanted to try something laser-esque. Shibata's have been out of stock for some time, so i did some research and decided I'd probably choose between these two.
Any insight to these two knives would be great. I do have experience with shirogami, but never SKD. I do think length wise I would prefer the 180 as that fits better between the 150 mm and 240 mm gyuto that I already have. The price for the Yoshi is 283 USD while the Hinoura is cheaper for 185 USD. I think I'm leaning towards the Hinoura but would love to hear some input here.

 

[Rob McKenna]

Since you’re going for something “laserish,” maybe the Yoshi! I have both of these knives in 210 Gyuto, and I’m not sure the Ajikataya (from Carbon or JKI) would be what you’re searching for even though it’s $100 cheaper. Both are great, but they aren’t very similar.

Have you looked at the Kochi from JKI? Heel height wouldn’t be a problem, and they’re nice and thin bte. Plus, the price is great!

 

[Shoe17]

It's awesome to hear you have both! Although the Ajikataya may not be considered laserish I was still considering it as a good buy for a santoku in general. And looking at the specs, both of the knives have about the same spine thickness, so I figured they would be similar in that sense. Could you elaborate on what you like about both of them, but I guess more specifically the Ajikataya since Yoshi's are more well documented. I also didn't realize that JKI offers a Gesshin version which seems like the father has more of an influence on it than the Carbon one. Let me know which one you have!

I haven't taken a look at the Kochi from JKI but it looks like a decent pick as well. Although, I don't know if I need a bunka or something with that much of a curve from the handle. I feel like something with that profile would need me to hold in hand to know how that curve would feel to cut. it seems that with a shape like that it encourages a higher angle on the wrist for the blade to cut flat, and I don't know if that'd be comfortable without trying it out first.

 

[dehory]

Shibata's have been out of stock for some time

Have you checked directly with Knife Gallery (Shibata's knife shop) to see if they have what you want in stock? Their email is [email protected], and they're very helpful. Shipping is inexpensive and extremely fast (2-3 days from Japan).

 

[Shoe17]

I did send an inquiry to Knife Gallery, but I didn't seem to get a email confirmation or anything, but I'll try the email you posted specifically!

 

[dehory]

I've corresponded with them via that email address a number of times, and they've always responded with a business day. Good luck!

 

[Rob McKenna]

It's awesome to hear you have both! Although the Ajikataya may not be considered laserish I was still considering it as a good buy for a santoku in general. And looking at the specs, both of the knives have about the same spine thickness, so I figured they would be similar in that sense. Could you elaborate on what you like about both of them, but I guess more specifically the Ajikataya since Yoshi's are more well documented. I also didn't realize that JKI offers a Gesshin version which seems like the father has more of an influence on it than the Carbon one. Let me know which one you have!

I have the Gesshin, though it’s hard for me to imagine that they are much different than the CKC ones. They both have an etched?/flat KU vs the other Ajikataya variations I’ve seen with the hammered or rough textured KU.

The wide bevel on the Hinoura makes the knife feel pretty indestructible, and it feels a little “heartier” than the Yoshikane to me. While they both have similar spine thickness around the heel, the Yoshi tapers rather quickly and thins down quite a bit heading towards the edge. When I’m trying to mince or slice something thin, I’ll grab the Yoshikane. It’s great as an all-rounder as well and I always have it within arm’s reach while cooking; the stainless cladding and SKD are great for when I don’t want to worry about the knife between cuts.

The Hinoura isn’t my first choice for fine work, but it’ll definitely handle anything you throw at it; except maybe some hard winter squash. I really don’t think you could make a wrong choice here, since they’re both great knives from great makers.

 

[daveb]

I've got the Yoshi Amerkiri gyuto in both white and SKD as well as another Yoshi gyuto in SKD. Had yet another in white. I've a slight preference for the SKD - they do the SKD and SLD as well as anyone.

Can't offer anything on Hinoura (sp?).

There's not a bad decision here but I lean Yoshi.

 

[Shoe17]

Big thanks to @dehory here as I was able to contact the Shibata people through the email! Looking forward to my new Shibata Koutetsu Bunka R2 180mm. If I don’t like it…I’ll consider a Yoshikane if I feel the need for a thicker spine but still cut like a laser.