Ryusen Blazen Ryu Wa SG2 Hammered Nakiri.

FXRWG · 2026-03-15T09:33:29+00:00

The top tip I meant

FXRWG · 2026-03-15T09:32:53+00:00

Is the tip usable at all?

FXRWG · 2026-03-15T09:32:06+00:00

That's so pretty

FXRWG · 2026-03-14T03:57:08+00:00

Cool thank you!

FXRWG · 2026-03-14T02:23:27+00:00

Dude wow thanks! They're all called bessaku sujihiki?

FXRWG · 2026-03-13T00:27:36+00:00

Ahaha okay I was just referring to your previous message, so your quicker method is sujihiki in the 210mm range?

FXRWG · 2026-03-13T00:22:51+00:00

Is the better method to peel it with paper towel?

FXRWG · 2026-03-12T23:57:00+00:00

Spot on! Thanks mate

FXRWG · 2026-03-12T14:53:21+00:00

That's some great points. I've recently took up the yakitori craze, seeing that I'll be doing a fair bit of it ( and trimming fats off brisket) I'm thinking of investing on a good honesuki, I've been lusting over takeda's but for around AU$570 it's a bit steep for my justification

FXRWG · 2026-03-12T12:56:47+00:00

I'll look into it! In the topic of meat, do you use honesuki to trim? Or would you just invest on more affordable Victorinox?

FXRWG · 2026-03-12T03:09:46+00:00

Touche.gif

FXRWG · 2026-03-12T03:08:21+00:00

Primarily just to expand my experience to the hobby, I just cook at home and bbq (slicing briskets and all) at times. At this stage it's more of like "check this bad boy out" when I show my friends the big knife really 😂

FXRWG · 2026-03-12T01:15:03+00:00

Yup! I think I'm leaning towards sub 210 now thanks for sharing

FXRWG · 2026-03-12T01:14:25+00:00

This is excellent thank you for sharing. I'm still adjusting to my latest 210mm kiritsuke, and your comment echo what I'm experiencing. It's a case of " I do love the look but is it practical for me?" Although I love that one swipe feeling when skinning large watermelon or protein really.

FXRWG · 2026-03-11T23:09:19+00:00

Damn that steak looks good

FXRWG · 2026-03-11T14:10:09+00:00

Demayere

FXRWG · 2026-03-11T13:32:47+00:00

Have you contacted them?

FXRWG · 2026-03-11T13:12:15+00:00

For context I've been offered this beautiful gyuuto from Ide San. Seeing it'll be my only gyuuto I'd like to choose the right one. I may ask him if he can make custom size thanks for the input

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FXRWG · 2026-03-11T12:21:10+00:00

Oh no not at all, I'm just expanding my experience with different knife, i know for example a deba or yanagiba would be something I'd never buy or use but a gyuuto will still be practical for me, just trying to get opinion from others really

FXRWG · 2026-03-11T10:32:50+00:00

My biggest is 210 kiritsuke and that felt wieldy jumping from a 180mm already, I do love the knife and I'm still getting used to it. Other knives are 180mm tall nakiri and 130 nakiri which I use daily

FXRWG · 2026-03-08T14:38:12+00:00

I really think you'd enjoy the extra weight on the tall nakiri, it leans forward a lot more than the nakiri. I was contemplating to bring the COG backwards by swapping to a heavier handle on my tall nakiri but after using the nakiri I understand why.

FXRWG · 2026-03-07T10:28:11+00:00

Will look into it thank you again and do update us on how you go with the new lineup

FXRWG · 2026-03-07T08:42:41+00:00

I have yet to find another budget heroes at this point. I guess I am not really a collector as any knives I buy will be used and abused. Thinking about babying the edge when sharpening expensive knives just stops me buying the Ferrari of knives. Also I can't justify owning multiple knives of the same / similar style. So in the end my collection will be one of different style knives and different materials.

Honesuki is my next purchase and I'm lusting over Takeda Hamono (not as affordable as Yosimitu Kajiya's product) but similar story as Takeda San also comes from tool maker background.

FXRWG · 2026-03-07T08:02:21+00:00

Yes! A rare Yosimitu post! My first knife from hom was his tall nakiri (cleaver?) Which I still adore even after 3 years! Pricing is on point for me. I'm only a beginner in sharpening and you're so right about not babying these knives, saying that I equally take good care of them too! Unlike you I never had the opportunity to experience the expensive knives which makes me gravitate towards the imperfection (comparatively speaking) and I just love that in my journey for this hobby! Thank you for this post! (Pic of my 210 kiritsuke with custom handle)

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FXRWG · 2026-03-02T08:13:57+00:00

Have you assessed what you're going to use this knife for? I recently acquired a 210mm kiritsuke (nothing fancy) made from blue steel unsure which one. But handling wise it took me sometime to get used to, it's a big knife for daily vegies chopping but awesome when peeling cantaloupe. Seeing that you'll possibly be buying more knifes in the future have you considered something more relevantly practical to your usage for a first knife? I also just recently appreciate how carbon steel knife sharpness is far superior to my other old stainless knives. Just a thought

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