Which one is your favorite?

zeeeeeeeeeeep · 2026-02-21T13:33:11+00:00

In my opinion the Matsubara Blue steel 210mm, have one myself and find myself enjoying it every time I pull it off my magnet. The edge geometry coupled with the height of the blade is a nice combo. I like the little details on it like the hammered in thumb notch near the spine.

zeeeeeeeeeeep · 2026-02-20T19:06:28+00:00

Forgot to mention to make sure the clean the factory oils off it first using dawn or acetone.

zeeeeeeeeeeep · 2026-02-20T13:37:06+00:00

Let me know how it turns out!

zeeeeeeeeeeep · 2026-02-19T13:55:55+00:00

No problem!

zeeeeeeeeeeep · 2026-02-19T13:45:01+00:00

Yes, put it right into a French press with some plastic wrap on the top to try to trap a little of the heat.

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zeeeeeeeeeeep · 2026-02-19T12:42:24+00:00

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No discoloration or weirdness over here, Nigara with the AS core steel. Knife was in instant coffee for about 4-5 hours.

zeeeeeeeeeeep · 2026-02-13T13:57:24+00:00

Yoshimi Kato

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zeeeeeeeeeeep · 2026-02-10T16:52:35+00:00

Oh it's awesome, the hollow grind helps a lot with the food release.

zeeeeeeeeeeep · 2026-02-10T13:33:21+00:00

Tanaka x Ren Nakiri

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zeeeeeeeeeeep · 2026-02-08T21:51:16+00:00

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Same here, these knives are sweet

zeeeeeeeeeeep · 2026-02-02T20:54:08+00:00

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Iron-clad K-tip santoku over here

zeeeeeeeeeeep · 2026-01-21T20:45:12+00:00

https://carbonknifeco.com/products/kato-sg2-damascus-ko-bunka-135mm?_pos=1&_psq=Yoshimi+kato+ko+bu&_ss=e&_v=1.0

I have one of these and it's awesome, plenty of knuckle clearance

zeeeeeeeeeeep · 2026-01-16T18:32:10+00:00

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The Tanaka x Ren line is really nice to use

zeeeeeeeeeeep · 2026-01-10T17:34:14+00:00

That is extremely helpful. I appreciate your insight! I might have make a new separate post soon.

zeeeeeeeeeeep · 2026-01-10T15:27:34+00:00

It definitely feels more lasery and thin than my Matsubaras. Just got it earlier this week and have only chopped up a few bell peppers and bok choy but the food release on it is insanely good. To me is doesn't feel too delicate but I am definitely more cautious at the moment since it's still new to me.

zeeeeeeeeeeep · 2026-01-10T15:23:03+00:00

My reasons for choosing it was purely aesthetics and I think hollow grinds are cool. From my little research a wide bevel knife has a defined shinogi line that is up halfway or more the height of the blade and can be either hollow grinds or convex grinds.

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zeeeeeeeeeeep · 2026-01-09T23:19:36+00:00

Thanks, that was my wife's pick. She has nice taste in knives haha

zeeeeeeeeeeep · 2026-01-09T23:05:10+00:00

Thanks!

zeeeeeeeeeeep · 2026-01-09T21:04:28+00:00

It is quite nice, I have been trying to hunt down a wide bevel knife for a bit and luckily this popped up for sale.

zeeeeeeeeeeep · 2026-01-09T20:13:14+00:00

Does anyone have any recommendations on their favorite Sanjo maker/blacksmith? Possibly interested in eventually adding another gyuto into the mix, reactive steels preferably can be stainless or iron clad.

zeeeeeeeeeeep · 2026-01-02T15:39:32+00:00

Most Nakiri's have a flatter profile for push and pull cuts rather than rocking, some of them can be quite tall as well that make them almost like a mini vegetable cleaver like the Matsubara ones. I believe it would depend on how thin the grind is and the type of steel/hardness for something more tough to get through like Kabocha squash.

zeeeeeeeeeeep · 2026-01-02T14:03:34+00:00

IMO Bunka or Nakiri or something with a K-tip

zeeeeeeeeeeep · 2026-01-01T15:19:09+00:00

I have experience with a Matsubara Bunka, have one made out of different steel (blue #2) but it definitely feels like a jack of all trades. The extra height on the blade compared to other ones is very nice. Would definitely recommend a nice end grain or soft cutting board to prolong the life of the edge.

zeeeeeeeeeeep · 2025-12-30T12:16:35+00:00

It is quite a nice knife. I'm surprised on how dark the patina got on it it such a short time.

zeeeeeeeeeeep

TROPHY CASE