Yoshikane Nashiji vs. Tsuchime

[mockit]

Been eyeing some Yoshikane SKDs (210 Gyutos) because I feel like they are on every knife nut’s must try list. Is there a significant difference in grind between the two finish options? I’ve heard a few whispers about the Tsuchimes being thicker / less feathery. Any truth to this and for those that have tried both, preference / cutting differences? Thanks!

 

[mockit]

https://www.kitchenknifeforums.com/threads/yoshikane-nashiji-vs-tsuchime.65177/#post-997191
May not do any better than that but . Sounds like the short answer is not really a differenceZ

 

[timebard]

Had one of each a while ago, the tsuchime was quite light while the nashiji was more of a midweight. Both very good cutters with more or less the same grind. IMO the nashiji finish is nicer feeling in hand but that's just down to taste.

 

[Delat]

I’ve seen some members say the Tsuchime is thicker, but not really any kind of consensus. I don’t have a nashiji to compare but I can say I wouldn’t want my Tsuchime to be any thinner. It was my 2nd j-knife and now 2 years and thousands of dollars later it’s still one of my smoothest low-effort cutters.

The only reason I don’t use it more is because I like a slightly more robust-feeling knife, but I continue to chase that smooth and light cutting feel through dense produce. Very close cousins in terms of cutting feel/action that I’ve owned are Myojin, Birgersson, Wakui, Shibata, and Yu Kurosaki.