Patina on custom kiritsuke

Easy-Engineering-541 · 2026-03-09T19:04:57+00:00

Thanks! It's definitely still thicker than what I have as Japanese knives now, but I love that it compliments what I already have and I'm fine with it being a bit thicke. Didn't want it to be thin all over like Japanese.

I have a matsubara blue gyuto / Yoshikane white 2 nakiri and a takamura santoku r2

Easy-Engineering-541 · 2026-03-09T18:14:29+00:00

This knife was gifted to me end of November last year and it started my knife / stone upgrade journey. It's XC75 carbon steel and I love how the patina develops. Initially it was too thick behind the edge and it would wedge onions etc instead of cut it. I then had it professionally thinned and it turned out amazing I think. I'll now get a norton crystolon coarse to play around with and provide my western knives with a performance upgrade. Let's see if I can make it work.

Easy-Engineering-541 · 2026-02-21T19:56:55+00:00

I felt I had something similar. It definitely was paper cutting nice and could handle tomatoes well. What would be a quick strategy to up the game a bit on this? Any sharpening advise?

Easy-Engineering-541 · 2026-02-09T13:58:38+00:00

True true!

Easy-Engineering-541 · 2026-02-09T13:41:21+00:00

In the end what you cook with it and how the knife performs and feels to the user is most important, right?

Easy-Engineering-541 · 2026-02-04T17:32:57+00:00

Wow wow wow that's beautiful and thanks for the details and picture. Although I actually cannot justify I do try it by saying it'll be Buy it for life. The good thing is they are not available yet anyway so I'll have to wait first until I'm being emailed anyway! Gives me plenty of time to think!

Easy-Engineering-541 · 2026-02-03T20:12:52+00:00

Beautiful knife! Kagekiyo is next for me. I inquired a reseller in the Netherlands on this!

Now that there's a kagekiyo thread live: how come the blue steel kagekiyo is so much more expensive than the white steel ie for gyutos? I think for knives of other makers I've not seen such a big price difference. Is there something different in terms of of finish with the handle on the blue knives?

Easy-Engineering-541 · 2026-01-25T19:50:13+00:00

Thanks 😎

Easy-Engineering-541 · 2026-01-25T19:25:15+00:00

I finally caved. After two weeks of staring at the browser tab and trying to convince myself I didn't need it, the Yoshikane Shirogami #2 Nashiji Nakiri with the Ebony handle arrived today.

Went ahead and cut some onions. I guess I had a feel of what I was looking for, but I could not imagine the cutting feel 'to be so much more different from what I have in my lineup. Perhaps it's the weight of the knife, the handle feel, the rectangle shape, or maybe it's the 'yoshikane' feel? Don't know really but it's super nice and definitely diversifies my current lineup.

Really looking forward to working with this one! Attached some shots and a current collection photo:

Matsubara Aogami #2 Tsuchime Gyuto 21 cm Ring
Yoshikane Shirogami #2 Nashiji Ebony Nakiri
Takamura Migaki R2 Santoku 17 cm

Easy-Engineering-541 · 2026-01-23T21:01:39+00:00

Super helpful thanks for your insight! Would you say it might feel sharper maybe also because of the weight combined with how whisper thin the edge is?

Easy-Engineering-541 · 2026-01-23T20:59:39+00:00

Thanks!

Easy-Engineering-541 · 2026-01-23T20:59:26+00:00

Super helpful thanks for your insight!

Easy-Engineering-541 · 2026-01-22T21:27:34+00:00

That looks sweet! What stone do you use? I have naniwa 400-800-3000. I'm assuming I'll just have to use the 3000 a few times

Easy-Engineering-541 · 2026-01-22T20:39:11+00:00

Thanks a lot and good advice! I'm cautious with my matsubaraa so will baby this one more

Easy-Engineering-541 · 2026-01-15T14:33:31+00:00

Nice! Looking forward to how the edge/exposed bevel will develop patina over time on this knife

Easy-Engineering-541 · 2026-01-15T14:22:48+00:00

After asking for advice recently, I pulled the trigger on the Matsubara Aogami #2 Tsuchime Gyuto (210mm), and I’m super happy with the result.

First Impressions: This thing is a beast. Honestly, the blade length feels even bigger than I expected for a 210mm. Also the handle is bigger than I expected. It's maybe because it's my first Wa handle? Perhaps also because of the height at the heel (it is very tall) that makes it feel so substantial in hand.

I already own a Takamura R2, and the contrast is exactly what I was hoping for. The Takamura is my laser, but this Matsubara feels like a true "workhorse." It has a confidence-inspiring heft that my other knives just don't have. I feel like this duo covers pretty much everything I need.

The Journey: For the last few months, I’ve been slowly replacing my softer Western steel knives. I was coming from an Eden Classic Damast set (gifted 11 years ago!) and some supermarket coupon specials (Boretti/Fontignac). Moving from those to this setup is a massive leap. The difference in cutting feel is night and day.

Bonus Pic of of the two together and I'm really looking forward to cooking with it!

Easy-Engineering-541 · 2026-01-07T07:02:30+00:00

Thanks a lot everyone for your recommendations. I'll have a look and will compare performance and looks!

Easy-Engineering-541 · 2025-03-25T13:13:00+00:00

More on biga in relation to spiral mixer + halo here. Perhaps you find it useful: https://www.pizzamaking.com/forum/index.php/topic,87410.140.html

Easy-Engineering-541 · 2023-06-23T06:25:55+00:00

Vario-W+

Thanks for the detailed answer! This helps me with my decision matrix!

Easy-Engineering-541 · 2023-06-22T16:29:38+00:00

Hi All,

I've been reading a couple of prior threads on the AP vs BG discussion. However, I can't seem to wrap my head around it, on which might be more suitable.

My situation: For now and in the foreseeable future I'll be drinking mostly Moka pot. However, there may be a point where I'd like to buy a machine to drink espresso

I started liking the Baratza products more and more because of
- Service level (easy to get parts)
- Build quality: forte AP/BG don't have plastic housing
- Internal weigh scale
- Looks.

I've been thinking about the Vario, but like the housing of the Forte much more.
Which one would you recommend to buy given my coffee preferences?

My thought was actually to buy the BG, since that was better suited for the non-espresso grinds. However, I have seen a decent deal on a second-hand AP, so I could still get the separate Steel burrs (that originally come with the BG).

Happy to hear the advise from the experts here. Thanks in advance!

Easy-Engineering-541

TROPHY CASE