They are amazing 🤩

I’m excited to think about getting a big one

Handles are better than the typical 8 sided. Great design.

@@roshanvermezyari5273 Thank you for your input. I’m sure everyone has a different experience. It’s a little bit bigger than I’m used to but the knife is so nice that I don’t mind

@@nadm I actually have a different handle for my petty but same red handle for sujihiki. I could see why a big handle could be awkward for a petty.

Hey, thanks for commenting! I’m glad we were able to give you some information to help you with your decision. We appreciate you checking in on us and constructive criticism is always welcome. We’re trying to get better over time. It’s a day by day process. Thank you so much.

Hey buddy, sorry it took me a minute. This brand is incredible. I definitely suggest you get one. I think that they end Takamura are right there together. Incredible!

I'll have to look into that but I do agree this is modern lacquer.

Glad I could help!

Yes indeed! I’m excited to purchase another. Congratulations on yours!

How is the food release of the nakiri?

I have one with no handle, so I'll have to go get into it

I thought so!

I haven't really used mine as much as I should but that Kobayashi is a ridiculously sharp knife. Just don't use it on frozen food or bone and you should be fine. Congratulations on a great purchase. The root vegetables are probably going to be the issue. Just be careful around the button on the acorn squash and butternut squash and the spaghetti squash.

@@nadm thanks for your comment. I actually use a ZWILLING PRO santoku for anytype of hard vegetable.

Instead of tossing "insert send for proper disposal joke"

That makes me sad!!!

@Never a Dull Moment other than a Kei Santoku, None of them has dulled on me yet. And that Santoku got destroyed last Halloween when my friends kid used it to cut candied apples.

@@philyu8245 OMG!!!!!

SG2 and Aogami Super steel are not easy to sharpen. I bought a 270mm Masakage Koichi Gyuto (other sizes were out of stock and the 270mm was on sale at a good price). I did not use it for two years because I could not sharpen it to razor sharp although I already had some good techniques and the right stones. I underestimated the time it took to sharpen Aogami Super steel. That knife was my first expensive knife. Before, I only owned cheap and easy-to-sharpen knives like the ones made with spring steel or mass-produced stainless steel knives like Kiwi and Shibazu. Finally, I got it right. I spent a lot of time on lower grits 400-800 to form the knife's edge. I think most people neglect this and focus on sharpening with stones above 1000 grits. Here is my process on how I got it to razor sharp. I used a combination of Cerax, Kohetsu, and Imanishi stones, but you can get any combination of these excellent stones like Naniwa Pro, Cerax, Suehiro, or Sharpton Pro. Cerax 320 (15-20 minutes to thin the edge) Kohetsu 800 (10-15 mintues to form the edge) Kohetsu 2000 (5 minutes on the first stage of polishing) Cerax 6000 (5 minutes on the second stage of polishing) Imanishi 10000 (3-5 minutes on the 3rd and final stage of polishing) Good luck!

I have both Takamura and Kobayashi. Enjoy and use Kobayashi much more. But then again I don’t use Santoku often.

The fact that they don't oxidize and they're sharp and they hold an edge for a long time makes them amazing.

I would like to get one in a larger size. Something in the 210 mm range

that day is today. I ordered a 240mm gyuto

@@paweel2494 Congratulations

I agree. But it under 2 mm on the spine and the score and how it releases from food makes the laser. Too many people have now commented on other social media platforms how it definitely qualifies. But I definitely agree with you but the thinnest behind the edge and the thickness of the spine as well as its sharpness, makes it a laser!

I'm glad you like it my friend! Nice to see you here.