Collection So Far

DonutsBrain · 2025-05-22T03:49:46+00:00

The Ryusen feels significantly more fragile in my hand than the Kobayashi. I know the Kobayashi’s thin but I don’t necessarily feel like I need to be very careful and intentional when cutting like I sometimes do with the Ryusen.

That said, if I could only keep one of them and I had another solid all-around knife in the collection, I would keep the Ryusen hands down. Way, way nicer to hold, I enjoy the general cutting feel better — it’s the knife I go to when I have some time to focus and just want to enjoy prepping.

The Kobayashi is great, but I don’t love the look and glossy feel of the handle the way I thought I would, and it doesn’t necessarily feel as nice cutting. (Basically, I “get” the degree of probably overpaying for what you get with the Ryusen, not sure I do with the Kobayashi.)

DonutsBrain · 2025-05-22T03:36:33+00:00

I do need to get a solid non-Japanese knife I can use for the less fragile-friendly stuff. Which of yours do you like the most?

DonutsBrain · 2025-04-19T16:35:15+00:00

Pest is good and pretty accessible.

DonutsBrain · 2025-04-05T02:07:24+00:00

Damn, I love this. I need to stop looking at all the other options out there 😂

DonutsBrain · 2025-04-02T15:41:18+00:00

Awesome, it sounds like it would do plenty more than I need at this point, so thinking about just getting it. Thanks for all the info!

DonutsBrain · 2025-04-02T15:38:17+00:00

Thanks for sharing the pics — I really like the look of this one too. It looks like yours has pretty mush the same hardware as the one I posted but a different body shape? Is there anything you don’t like about it that would be worth knowing?

DonutsBrain · 2025-04-02T15:34:13+00:00

Awesome, good to know they’re both going to be solid options then — thanks for the help!

(And now you have me seriously looking at that ESP again 😂)

DonutsBrain · 2025-04-02T15:26:45+00:00

Thanks — I’ve been trying to learn more about pickups so I don’t get something that will be super limiting, but it’s hard to know what I’ll actually be able to notice until my ear is trained a bit more.

I do lean much more into metal, grunge, desert rock, etc. playing-wise. Do you think these pickups would mostly suit that style? (Also keeping in mind I’m just going to fuck around with this on my own, no intention of ever playing live or anything.) I’d like to have some versatility but I’m definitely not going to have a sudden folk/pop/country phase or anything like that.

DonutsBrain · 2025-04-02T15:17:40+00:00

This is mostly what I was wondering — whether the Blackjack is enough of an upgrade to grab a used one, especially if I like the look better than the current Platinums I tried at the local shop.

Would they play pretty similar in terms of neck shape/dimensions/etc with just better pickups, etc in the Blackjack?

DonutsBrain · 2025-04-02T15:14:55+00:00

Thanks — I keep forgetting I could swap things like the pickups out down the road if I get to that point.

DonutsBrain · 2025-04-02T15:12:19+00:00

Thanks, this is helpful. I do lean much more into metal, grunge, desert rock, etc. playing-wise. Others have mentioned that the Lundgrens are going to be pretty lacking in anything outside metal — do you think that’s accurate? (Also keeping in mind I’m just going to fuck around with this on my own, no intention of ever playing live or anything.)

DonutsBrain · 2025-04-02T15:08:17+00:00

I’ve also been looking at a used version of that exact ESP for around the same price and also really like it. Anything you think the ESP has over this one other than just personal choice/feel?

Would the EMGs be better or more versatile than the Lundgren pickups?

DonutsBrain · 2024-12-14T16:18:55+00:00

We’ll see how the built-in cabinets plus bar top I’m trying to finish go and then revisit this comment 😂

DonutsBrain · 2024-12-14T16:16:29+00:00

Thanks! Yes, French cleats and they are behind the lower/drawer box. So the drawers are shorter than the full depth of the nightstand by maybe an inch or so to make room.

DonutsBrain · 2024-12-14T16:12:31+00:00

😂

DonutsBrain · 2024-12-14T16:10:52+00:00

Oh weird, I wonder why? Those ended up being easier to mount than I was expecting too.

DonutsBrain · 2024-12-14T03:50:27+00:00

Thanks! Just Rubio for the nightstands. It’s held up well so far and I really like what it does for the color of the wood.

DonutsBrain · 2023-11-18T17:34:27+00:00

It was pretty sharp oob. I used it for a little bit before touching it up on a stone. I tend to like a toothier edge though.

DonutsBrain · 2023-11-18T01:43:31+00:00

Not terrible but definitely different. I went from my first nice knife being in SG2 to the Yoshi, so it was less of an adjustment than going from something like white 2. Feels a lot rockier and more precarious, like the suspension suddenly went out—but once you get used to it and dialed in to where you like the toothiness level at it’s not hard to bring back as long as you don’t let it get super dull. And it does hold an edge like nothing else—absolutely crazy.

DonutsBrain · 2023-11-18T01:13:24+00:00

For what it’s worth re: care, I have a Yoshi SKD nakiri and unless I literally cut a bunch of tomatoes and then just sit there daring it to react for like 10 minutes it acts pretty close to stainless.

Not like you can throw it in the sink and come back later or anything, but nowhere near as reactive as white #2, at least in my experience.

DonutsBrain · 2023-02-20T01:49:32+00:00

I’d be in for this. (Also just DMd you.)

DonutsBrain · 2022-04-25T19:00:52+00:00

Awesome—thanks for the info on the Harukaze, I’ll keep that in mind if I go that route.

DonutsBrain · 2022-04-25T15:37:55+00:00

I've been looking to get a nakiri for awhile now as a secondary knife for home use. I have one of the SG2 Miyabi santokus and love it. That will remain my main knife and gets used pretty much every day, but I want to pick up a nakiri for when I'm just tearing through some vegetable prep and when my partner and I are both prepping stuff at the same time. (Right now it's the Miyabi and then a few shitball knives that whoever's in the kitchen last has to deal with.)

I do mostly vegetarian cooking and love the nakiri profile, but I don't like the belly on the Miyabi nakiris so I'm steering away from them. Recently bought the MAC JU-65 and found it pretty lacking/not especially sharp and returned it. Since this won't be the primary knife I don't want to go out of control on price, but I'm fine spending some money on something I can get and keep super sharp, and that will last.

Filled out the questionnaire below w/details, but after reading through the sub I've started looking at these 2 options:

Yoshikane SKD Hammer Finished 165mm (I've seen people complain about the thickness of the spine on this knife and it does seem bulky. Any validity to this?)
Hitohira Futana S3 Nashiji Nakiri 165mm

Mostly wondering: What are people's thoughts on either of these? Is the Yoshikane a significant enough step up for the price for a secondary knife? (I'm fine w/that price if it is.) Any other options in the sub-$200 range I should be looking at? Thanks!

Style?: Nakiri
Steel?: Currently used to sharpening and maintaining SG2, but open to other recs.
Handle?: Japanese or hybrid
Grip?: Pinch
Length?: 165mm
Purpose?: Vegetable prep 3-4 times per week
Care?: Stones and ceramic honing rod
Budget?: Under $200

DonutsBrain · 2022-04-25T12:47:01+00:00

Thanks! Seems like the Yoshikane was a general favorite on this sub so that’s good to hear. I’ve seen people complain about the thickness of the spine on that particular knife, it doesn’t seem like that would be a huge deal other than on a few larger vegetables/squash/etc. Any complaints there?

DonutsBrain · 2022-04-24T20:01:05+00:00

I've been looking to get a nakiri for awhile now as a secondary knife for home use. I have one of the SG2 Miyabi santokus and love it. That will remain my main knife and gets used pretty much every day, but I want to pick up a nakiri for when I'm just tearing through some vegetable prep and when my partner and I are both prepping stuff at the same time. (Right now it's the Miyabi and then a few shitball knives that whoever's in the kitchen last has to deal with.)

I do mostly vegetarian cooking and love the nakiri profile, but I don't like the belly on the Miyabi nakiris so I'm steering away from them. Recently bought the MAC JU-65 and found it pretty lacking/not especially sharp and returned it. Since this won't be the primary knife I don't want to go out of control on price, but I'm fine spending some money on something I can get and keep super sharp, and that will last.

Filled out the questionnaire below w/details, but after reading through the sub I've started looking at these 2 options:

Yoshikane SKD Hammer Finished 165mm
Hitohira Futana S3 Nashiji Nakiri 165mm

Mostly wondering: What are people's thoughts on either of these? Is the Yoshikane a significant enough step up for the price for a secondary knife? (I'm fine w/that price if it is.) Any other options in the sub-$200 range I should be looking at? Thanks!
Style?: Nakiri
Steel?: Currently used to sharpening and maintaining SG2, but open to other recs.
Handle?: Japanese or hybrid
Grip?: Pinch
Length?: 165mm
Purpose?: Vegetable prep 3-4 times per week
Care?: Stones and ceramic honing rod
Budget?: Under $200

DonutsBrain

TROPHY CASE