It indeed is! Especially a double-beveled Shinogi line was really nice to see and how Satoshi thinned it out and stayed consistent is very nice to see. No visible low or high spots but that is something you may encounter when you start thinning the knife but not visible to the naked eye so very nicely done.

@@chefpanko seeing the price, definitely a " collectors " style knife. I primarily use Tojiro in the kitchen and Fujimoto. I would be terrified to use this knife by sheer cost.

@@livindametal1 haha yeah overcoming the fear takes some time and guts, especially with high-priced knives. The fear of using them and chipping them, the fear of sharpening them, and when it comes to knife thinning which eventually has to happen you may not be able to restore the ecstatic unless you have the proper tools for it and a lot of time and patience. (luckily more and more specialized Japanese import stores offer knife thinning, but back in the day we even had to bulk order and import the Japanese knives ourselves when one of the first if not the first sushi restaurant popped up in the Netherlands before it was popular and now we pretty much have like 5 different sushi restaurants in the same city or just a few streets away). That is one of the reasons I prefer a Kasumi finish over a high mirror polished edge. Since it takes a lot more effort to get the aesthetic back once you thin the knife out. More grit procession is needed as it will be hard to get the scratches out if you jump too high with the whetstones etc. But that is also why the lower-priced knives are excellent to experiment on, ruin the knife and you won't feel too bad, and hopefully learned a few new things that you can carry with you onto your next upgrade.

@@chefpanko I have a Masutani VG1 gyuto. Beautiful blade, but if you even look at it wrong way it chips 😂 I know the feeling believe me. Great chatting with you ☺️

@@livindametal1 😂😂😂great chatting with you too ☺

Yeah, the handle is very nice!

I wish that they did with every knife, many stamped knives usually don't have the choil rounded. While it is easy to sand it down by hand, this is something the knife manufacturers easily can implement.

@@chefpanko Yeah, paying so much for a knife and then need to sand it down yourself is really inexcusable. I would really love to ask one of these Japanese knife makers why they don't just do it lol

@@theredbar-cross8515 indeed! I just don't understand it either.

wait $100??? WHERE !!

lol this is a high end knife by nakagawa. knife like this cost $300 if i had to guess. thats without a fancy handle. with fancy handle, maybe 350.

@@user-xf4es7eh9y 850 on sale.💀💀

Have that one on my wishlist, currently finishing a lot of review samples as I'm lacking behind schedule. It is on my wishlist!

I saw a nice discount for it too but unfortunately, it was not in stock. 150 euros for the Zwilling Diplome 23cm Chef's knife. (hoping it stays at that price and that they have them ins tock it might be a early Christmas present for myself)

@@chefpanko Coltelleria collini ( my local supplier ) sells the 20cm 8inch , it's one of the biggest Italian knives suppliers

@@dimmacommunication Saw some in stock, it is really tempting I will wait till next month. Very tight with my budget atm with Christmas around the corner. (hoping for more discounts like a Christmas sale).

@@chefpanko I don't think they make those at collini , prices are basically the same year around ,wich I like honestly

In terms of craftsmanship, I find the Satoshi Nakagawa the better blade (disregarding the custom handle). That comes due to the mist finish to showcase the cladding line all the way to the added Shinogi line. Wich the Shibtata Bunka does not have it does not have a Shinogi line. Talking about performance, I find the Nakagawa performing better for all kinds of tasks making it more versatile. Where the Shibata shines more for precision cutting. While I love the Shibata knives I have to say I would actually get a Satoshi over the Shibata Bunka. (but price is a factor to consider, Shibata knives are thinner and lighter overall hence the better one for precision cutting).

@@chefpanko so thankful for your thoughtful response! I have shibata santoku aogami while I wanted shibata bunka and in my wishlist, but I came across nakagawa bunka and wondering which one should I get.. And I think your answer will help me to decide.. Ah and one more I wanted to ask, have you try knife from Tetsujin myojin? I really want to hear from you..

Thank you :)

haha, price is subjective, but I wish people could see it in person the craftsmanship of the blade alone is very nicely done. But the drawback is the knife length, not ideal for bigger produce or multiple stacking (to reduce prep time) but great for smaller tasks.

A smaller knife is useful for a smaller kitchen/cutting surface though. More practical for most home cooks. At the moment, my “go to” knife is the Magnadur I mentioned to you last time. I don’t know why it cuts so well, but, it’s a bit of a tank. I’ve switched cutting boards as well as it seems to really shred the one I’m using at the moment. Maybe it’s because I over compensate for the short blade by applying too much force or I should go back to a longer blade. Time will tell, enjoying my “new” toy.

@@foedspaghetti3290 it indeed is and it is even useful to have one in your kit even if you work in a restaurant. As it is lighter and ideal for other types of food, A Bunka or a Santoku, Nakiri are great options to have in your kit.

bro it's a bunka how is that a drawback? bunka is this size. if you want bigger get the 210 k gyoto. @@chefpanko

@@user-xf4es7eh9y drawback is always subjective to the end user and the knife's purpose. In the context of my previous comment, the length might be a drawback for some in the example given in that comment, ie; not ideal for bigger produce stacking food, or aligning food too much that exceeds the knife's length. So for those that want something bigger as you suggested a Gyuto is a good alternative option they might even want to opt for a K-tip. There will always be pros and cons but I hope that the video highlights some of them for some the shorter length is a drawback and for others, it suits their purpose the best. Hope that this clarifies it.

I have 2 Ginsan steel currently and they differ. But need more testing as I think the anatomy of the blade itself is making the difference more noticeable rather than the core material. I might do a side-by-side as the price range differs too as the Satoshi Nakagawa one is higher priced with the same core but anatomically very nicely done, but both knives are great.

ginsan is not aebl. in japan they will say "swedish steel" when they use aebl or it's variants like 14c or others.

haha thank you :)

Ayeuna sakitar $329 kanggo sabeulah wungkul. cecekelan custom variasina per harga. Henteu yakin naha tarjamahanna leres atanapi henteu. Tapi pikeun harga panganyarna nganjang ka ramatloka Tokushu Knife (link ka ramatloka thier aya dina katerangan).