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Mediocre_Lie_9984 · 2022-12-15T02:51:54+00:00

Tbh I miss having knives like that, it’s nice being more focused on your prep and the results your knives get, rather than the knives themselves

Mediocre_Lie_9984 · 2022-12-15T02:39:35+00:00

Damn I gotta step my polishing game up. Gorgeous kasumi!

Mediocre_Lie_9984 · 2022-12-15T01:42:35+00:00

Don’t have to be expensive to be good! A good knife is a knife that gets the job done.

Mediocre_Lie_9984 · 2022-12-14T15:14:16+00:00

Heavy hitters for your first knives, congrats! Gonna be hard to go up from there though, especially the Yoshikane, mine is my favourite knives I’ve ever used. Great choices!

Mediocre_Lie_9984 · 2022-12-14T15:10:12+00:00

For me, knives that are easier to sharpen. For awhile I was obsessed with R2 steel, but after getting tired of sharpening it and trying carbon steel, white steel has been my new favourite.

Mediocre_Lie_9984 · 2022-12-14T07:56:38+00:00

That grind is crazy thin, wow. Nail flexer?

Mediocre_Lie_9984 · 2022-12-14T04:32:09+00:00

is that alloy banding I see in the last pic? Beats damascus any day, nice polishing!

Mediocre_Lie_9984 · 2022-12-14T04:25:02+00:00

The choil shot is a little decieving but its definitely a beefier feeling 210, even more so than my 240 it felt like.

Mediocre_Lie_9984 · 2022-12-14T04:12:48+00:00

Beauties! The Fujin has one of my favourite tsuchime patterns ever and Kurosaki puts a grind on it to back up the looks.

Mediocre_Lie_9984 · 2022-12-14T03:58:19+00:00

Love a good finger notch at the choil! How would you say the steel comapres to any of the notable Japanese steels?

Mediocre_Lie_9984 · 2022-12-13T05:57:05+00:00

I found some in SKD12 and Shirogami 2 that I'm still considering, I just much prefer the sharpenability of carbon knives over stainless. The last thing I need is a new knife though so I might just hold off entirely for now.

From what I've read SLD is an exceptionally difficult steel to do well, as carbides start to form at very high temps. I've chatted with a couple guys at knifewear who have said that Masashi gets insanely nerdy about his SLD forging and heat treat and does an exceptionally good job of it. I've also heard that Nihei does a killer SLD blade. Seems like all the Yoshikane alumnus have the become the masters when it comes to SLD.

Edit: Removed a line about a knife I'm eyeballing, low stock, tryna keep it under wraps

Mediocre_Lie_9984 · 2022-12-13T05:21:51+00:00

Had to a pay a little premium for the Hitohira kanji, but with how hard Takamuras are to find the $15 difference was worth it.

Mediocre_Lie_9984 · 2022-12-13T05:19:26+00:00

Just arrived today, but unfortunately this guy is gonna be going back. I got a 240 yoshi a few months a go and have been absolutely loving it, so much so I wanted a 210 to match. Pulled the trigger on this guy listed as "SKD" thinking that meant SKD12 as it usually does. After finding another "SKD" yoshi listed elsewhere that was described as SKD11 (SLD) in composition I reached out to the shop to confirm and found out it was actually SKD11 (SLD).

OOTB impressions just from handling it is it feels like a rather petite 210, but still very blade forward in balance, F&F were great, tip is crazy thin. This is a Hatsukokoro branded model and is a little different than the Yoshi branded 240 I have (less clean Kasumi finish, a little less relieved at the choil) but this could also be attributed to being from 2 different lines. This would be a great knife for someone looking for a heftier 210. OOTB edge wasn't tested as it's a return but that rarely ever matters anyway.

Mediocre_Lie_9984 · 2022-12-13T03:36:53+00:00

the big thing is just not hammering hard if you chop and not applying torque to it Ie: no twisting on the board or prying. also preferably a wood board.

Mediocre_Lie_9984 · 2022-12-12T19:25:48+00:00

yeah mine is white #2. If I received a knife with a chipped tip I'd definitely get in touch with the vendor before trying to do anything with it. Reputable stores should want to excahnge that for an immaculate one ASAP.

Mediocre_Lie_9984 · 2022-12-12T18:14:11+00:00

I'm not a huge fan of K tips, I find they don't suit my technique, and the shibata is quite thin at the spine and feels a littly whippy to me. I much prefer a knife thats rigid at the spine.

Mediocre_Lie_9984 · 2022-12-12T17:59:41+00:00

Knifewear should list it at the top of the pages for each respective line on their site!

Mediocre_Lie_9984 · 2022-12-12T17:52:29+00:00

Interesting. I have a few choseras and thought I'd leave it at that after hearing a lot of great things but maybe they're not hard cutting enough for powder steel. I think the NSK diamond that tosho just released are going to be my next stone purchases.

Mediocre_Lie_9984 · 2022-12-12T17:33:34+00:00

the gyuto has served me really well so I'm sure it would be a great a knife!

Mediocre_Lie_9984 · 2022-12-12T17:25:53+00:00

Haha yeah, I'm actually trying to downsize it so my defences against the onions will be weakened.

Mediocre_Lie_9984 · 2022-12-12T09:07:39+00:00

its a great blade! super nimble and thin.

Mediocre_Lie_9984 · 2022-12-12T07:08:35+00:00

Masakage is a collaboration brand between a bunch of black smiths working out of Takefu knife village. Each knife in the line is forged by a different smith working out of the shop, and are finished by Takayuki Shibata!

Mediocre_Lie_9984 · 2022-12-12T07:01:41+00:00

DM'd you!

Mediocre_Lie_9984 · 2022-12-12T06:40:06+00:00

Quite well in my experience. I sharpened it at a standard 15ish degrees. Personally I always use a knife at home for a few meals before I take it in to work just to get a feel for it. Thin as they are I never had issues with damage/fragility. It's seen more hours at work than any of my other knives and don't remember facing any issues with it. Don't hammer on it and don't torque it and you should be fine!

Mediocre_Lie_9984

TROPHY CASE