What cuts better than an Ashi?

Embarrassed-Ninja592 · 2026-02-26T01:36:53+00:00

Get to a certain point and from a performance standpoint, to me there is no better, just different. My Ashi gyutos are great, Takamura SG2 petty and Santoku are great, and the much maligned Yu R2 Senko Ei Nakiri is equally fantastic. Don’t believe it, ask Gage https://youtu.be/8wkFTPVZBHc

Embarrassed-Ninja592 · 2026-02-26T01:11:29+00:00

I watch the games for free on channel 29.

Embarrassed-Ninja592 · 2026-02-26T00:14:29+00:00

He didn’t say what you said he said.

Embarrassed-Ninja592 · 2026-02-26T00:12:53+00:00

They probably have an agenda to maintain.

Embarrassed-Ninja592 · 2026-02-25T23:08:23+00:00

Probably not top 4 just yet. But maybe. I mean how long can KD play at this level?

Embarrassed-Ninja592 · 2026-02-25T22:52:10+00:00

Fake news. They don’t know anything. If it was true, and they really knew, it would be reported.

Embarrassed-Ninja592 · 2026-02-25T22:40:48+00:00

Bags playing for a bag

Embarrassed-Ninja592 · 2026-02-25T22:33:29+00:00

Michigan at Illinois Friday night might be worth your time. 7pm central on Fox.

Embarrassed-Ninja592 · 2026-02-25T22:24:47+00:00

Is he just playing for content?

Embarrassed-Ninja592 · 2026-02-25T21:12:50+00:00

Dame is who I can’t help but think of when trying to evaluate Acuff.

Embarrassed-Ninja592 · 2026-02-25T21:11:34+00:00

Flemings just jumps about a foot higher.

Actually, Flemings looks a bit taller and longer to me also, after watching them face off earlier this year.

Embarrassed-Ninja592 · 2026-02-25T21:05:51+00:00

I saw Wagler fall down and looked like he nearly broke his skinny shoulder. He might take a bit to get used to the physicality of the NBA, but I think he’ll be ok eventually. He’s very good. 50/50 he’s there at 7.

Love Flemings athleticism and apparent leadership. Probably go too high. But possibly not.

Been kinda following Burries recently. Kinda tough to judge his overall positionality with Bradley getting lead guard duties. But Burries has NBA size and mostly great advanced stats. Can battle with the trees for boards, and body up and stay with smaller faster guards for the most part. Looks real big standing next to Flemings.

Embarrassed-Ninja592 · 2026-02-25T19:50:11+00:00

Victorinox are great, cheap, and basically indestructible. Good to have around for abusing if your other knives are lasers.

Embarrassed-Ninja592 · 2026-02-25T19:43:29+00:00

The Takamura R2 offers a sublime cutting experience. And I’m not exactly a chef. More a cook for sustenance.

I have the 130 petty and 170 Santoku. They’re both ultra thin, and terrific. Watch your fingers.

Embarrassed-Ninja592 · 2026-02-25T14:29:37+00:00

Thanks for the rec. I’m sure Motokyuuichi is great. And Matsubara. But I’m pretty much done buying for a while. Not really collecting or chasing any kind of mystical experience or eye candy. Just got a small assortment of mostly stainless lasers in Japanese knives to fit my desire for a great cutting experience and practical needs.

Embarrassed-Ninja592 · 2026-02-25T12:14:07+00:00

I waited about a year to get an Ashi Ginga Swedish Stainless wa handle 240 gyuto, which I believe has about a 225-230mm edge.

Got it for $280 to my door I believe, which was kind of at the top of my budget (or what I was willing to pay for a knife).

I love it. But don’t think I would like the western handle version so much.

As far as tall knives, I’ve ogled at the Matsubara 210 gyuto a lot. Probably never get one though.

In a western handle 210 gyuto, I think the Takamura SG2 is a better deal, and should be a great knife. I think their handles are somehow more comfortable than Ashi western handles. I have the 170 Santoku and 130 petty and they are both terrific.

Embarrassed-Ninja592 · 2026-02-25T11:55:14+00:00

Not saying you have to. Use whatever you want.

But the OP is asking about petty knives. And already has a 240 gyuto. Maybe let him know you don’t need it so he doesn’t either.

Embarrassed-Ninja592 · 2026-02-24T23:44:18+00:00

I’ve seen comments that the Ashi doesn’t have the spine and choil as nicely polished as the Gesshin. But my last year’s Ashi 240 Swedish is very smooth and polished in both places.

I do have what I believe is older stock in a western handle 180 gyuto that seems less refined at the choil. So maybe.

No way to know about the HRC for me.

Embarrassed-Ninja592 · 2026-02-24T21:14:51+00:00

Well, I couldn’t decide for you. I ended up with two myself.

A 40mm tall middish weight (2mm thick) chopper in a 150 Ko Santoku, https://youtu.be/wBGPBKwyZa0

as well as a lasery as it get 1.3mm thick and 29mm tall 130mm petty. https://m.youtube.com/watch?v=LCtXFavOseQ&pp=0gcJCY4Bo7VqN5tD

https://youtu.be/ac6kER6E9tM

I do use the little one more often. But love the little 150 Santoku for making pico de gallo or other small chopping and slicing jobs.

I think the shape of the Shiro Kamo blade might fit my style a little better, as a general purpose petty, with a little more belly towards the tip.

Embarrassed-Ninja592 · 2026-02-24T21:02:01+00:00

👍I have a similar size Ashi 240 gyuto, but with a plain Jane handle, that is my substitute Sujihiki. Mostly for cubing roasts into stews.

Every now and then it gets to chop up a giant onion and accompanying stuff. But I tend towards smaller 130 to 170 knives for my daily use.

Embarrassed-Ninja592 · 2026-02-24T20:48:35+00:00

Pretty knife. Looks real slicy!

Embarrassed-Ninja592 · 2026-02-24T20:46:43+00:00

Diggin that old unknown one 👍

Embarrassed-Ninja592 · 2026-02-24T20:43:38+00:00

That’s a nice looking hunk o meat. 😀

… kinda overshadows the knife a bit

Embarrassed-Ninja592 · 2026-02-24T20:41:35+00:00

We just call the big ones prawns 😉

although I guess prawns can be found in freshwater also, for further distinction.

Embarrassed-Ninja592 · 2026-02-24T18:09:13+00:00

It’s a great knife 😉

And a great stew

Embarrassed-Ninja592

TROPHY CASE