I don't think of Yoshi as having a wide bevel, certainly not in the sense that Heiji has.
Yoshikane vs. Gesshin Ginga
- Thread starter HumbleHomeCook
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Yep. Looks pretty straight forward.
Finish on your finest stone. Followed by 400-800 grit sandpaper from heel to tip. Or tip to heel. Whatever you fancy.I would be the don't care camp as well.
Badaboom. Badabing. Eazy peazy. Heyo.
P.S. It's a good working finish that helps hide the future scratches you may or may create.
Really? I know they can be thought of as concave rather than "flat", is that the sense you mean?
user 16756
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yoshikane can be pretty easily moved to stones. the grinds are good. not great, but good enough. unfortunately their iron is tragically boring. even on hard stones it's mostly just there.
I know most folks will never put their knives down on their stones themselves but for me this is an important consideration because almost all media blasted knives cut better, react less and look better if you nuke that finish. oh also some idiot borrowed my credit card and bought about 3 dozen natural stones with it and left them in my house. real weird how that happened. but some knives reward you for busting out your good stones some dont and Yoshis dont JMO.
still good knives though, with good heat treats.
practically speaking if you are new to polishing though you might start with something that's either close or dead on out of the box like a Manaka or something else that's stone finished already.
I know most folks will never put their knives down on their stones themselves but for me this is an important consideration because almost all media blasted knives cut better, react less and look better if you nuke that finish. oh also some idiot borrowed my credit card and bought about 3 dozen natural stones with it and left them in my house. real weird how that happened. but some knives reward you for busting out your good stones some dont and Yoshis dont JMO.
still good knives though, with good heat treats.
practically speaking if you are new to polishing though you might start with something that's either close or dead on out of the box like a Manaka or something else that's stone finished already.
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I have two Yoshis (210 and 240) and also a GG. In the end the Yoshi has prompted me to sell my Tsourkan since it is now redundant. The GG is still a great laser that works well in some cases. Food release is not perfect but I still use it at lease once a week for veggie prep.
So you’re finally ready to part with the Zenso?
Ha! Not in this lifetime.
I think the weird thing is the term wide bevel doesn't have a crisp definition. Unlike the wide bevel on my Yoshikane
. Mine is the H&K SKD version bought in 2021. Visually you can't tell but it has a pretty crisp shinogi, just not as crisp as say my Tanaka Kyuzo, but more crisp than my old S Tanaka ginsan. It's also a relatively flat grind and maybe only a hair convex, if at all.Hey, that's the best part of the whole thing!
Absolutely love love love the flatness.
@JaVa relating to a comment I saw you make in another thread about petty's:
For Yoshikane and Akifusa, do you feel the same about the larger knives? I have an Akifusa that I really like so it would give me some sort of comparison idea to think about.
For Yoshikane and Akifusa, do you feel the same about the larger knives? I have an Akifusa that I really like so it would give me some sort of comparison idea to think about.
Auskid
Well-Known Member
This knife looks amazing ! What is it?
Looks like Konosuke YS-M, which is Yoshikane made for the Konosuke brand.
Auskid
Well-Known Member
Thanks for the quick reply I will look it up.
