The Kasumi is also forged with Aogami#2 by Toru Tamura and sharpened by Naohito Myojin.So besides the different aesthetic and price point, you could say they are very similar blades when it comes to performance.

Sometimes, I forget I have to blink to make you believe I'm not AI.

@@chefknivesenthusiast …I was assuming stoned, not AI.

Unfortunately, not every Japanese blacksmith has a son or an apprentice to take over after he retires. It is what it is. I'm super happy and grateful to have added a few Ken Kageura knives to my collection. He is 80+ years old, still making a few knives whenever he gets itchy. His Damascus is very distinct. His grinding and sharpening are interesting, to say the least. The Shinogi line on this Nakiri, you can see it but not feel it. Bizarre.

The shinogi I focused on a couple of times to see if it was symmetrical to both sides but could not really tell.

Thank you!

Story of my life

Those are rare and hard to find. We might have one Hinoura Rainbow Santoku in stock. Will check tomorrow.

Right back at you! 🙏🏾

Very good smelling slurry indeed 👌🏽

Yes. A more rounded/polished choil and spine are definitely desirable if you need to use the knife for a longer period of time. And personally, I would like it to have a flatter profile. But for any home cook, that only uses a knife about 15 minutes a day...this knife will be fine right out of the box.

Oh yes, I was just pointing out a few things that a customer could do to bring it up to the standards of a more expensive knife. I certainly would not say no to having one.

These are very hard to come by. I have only seen a handful or two in the past three years.

Is that one for sale? Is that the W1, W2, B1, B2 Damascus? Thanks!

It is already sold.

👌🏽

@florianzumwinkel1742 It's all very subjective, of course. I don't believe that there is a 'best' knife for everyone. What is a snug fit for me might not be a great fit for you, and vice versa. But, if you love a rather thin, extra tall Nakiri, with a hollow grind (very thin behind the edge), then this is a great bang for your buck blade. It's definitely a quality crafted knife that does not break the bank. In this price range, it definitely punches above its weight class. I personally like a Nakiri to have a bigger flat spot. This one has a flatspot from the heel to somewhat halfway and then gently curves towards the tip. I prefer a Nakiri to be more rectangular. So just based on the profile of this one alone, it is not the best Nakiri on the market for me. I do like the build, the blade geometry, and the overall thinness of the blade and cutting edge.

​@@chefknivesenthusiastfree from bias as always 💪💪

@@df0891 🙏

🤣 I'm not going to stop you

Don't have a Madakage Koishi 300mm Sujihiki, but I can tell you that they are, in general, great crafted and performing knives. Super nice and thin behind the edge.

@@chefknivesenthusiast thank you for your reply!

@@chefknivesenthusiast may I ask you a follow up question? How is the Masakage spine on this Koishi line in comparison to the spine of a Sakai Takayuki Guren line knife. I like the weight and feel of the Takayuki ( I have a Nakiri from that line). I’m hoping the Masakage has a bit similar feel as a workhorse knife as opposed to a laser. Cheers in advance!

Spines are not so different, but the Koishi line has a hollow grind and is thin behind the edge. Definitely not a work horse grind.

@@chefknivesenthusiast would you say that the Takayuki therefore has a more flat grind? Or flatter grind, as I find the Nakiri at least to be kind of like a workhorse in my opinion..

I don't want to know. But I think around €4000

@@chefknivesenthusiast 🤣I thought you own it, This knife I have seen one come with W1+B1+W2+B2 mixed in one,its a gorgeous

@@jiewang3285 I wish I owned one of these. But yeah. Three months rent or a knife... They are worth it though.

Thanks for the kind words. The uncut version was two hours long. I managed to keep it down to 48 minutes with editing, but I had to kill a lot of darlings. Perhaps, one day, I'll do a part two.

@@chefknivesenthusiast please do!! From two hours down to 48 minutes … that’s cutting out a lot! I can imagine that it pinched here and there as you most definitely like to share that information, but just think you can’t because of the amount of time needed. But again, please do, I for one would be appreciative.

@@chefknivesenthusiast if by chance I’m in the neighborhood, I would like to pick your brain about further knife purchases, or rather.. a matchmaking as you so appropriately call it.

@@hesselwiersma8436 I would be more than happy to help you navigate towards the knives that are best for you.

Originally, it was made and used for cutting Maki rolls. Hence the name Sushi-kiri

Okay thanks, I’ve never seen such a belly in a Japanese knife before. I guess it’s used with some sort of rolling cut.

@@trappenweisseguy27 Watch at timestamp 11:37 kzfaq.info/get/bejne/htWYjLSltNupqmQ.html

In short: Nakiri = small Chuka bocho/Tall Nakiri = Bigger Chinese Cleaver = Biggest Nakiri's usually don't get longer than 180mm, although I own a 220mm/240mm/400mm Nakiri. And they usually don't get taller than 50mm. Tall Nakiri's and Chuka Bocho's usually are taller than a Nakiri and smaller than a Chinese Cleaver.

@@chefknivesenthusiast THX for answering, never stopp learning👍🍻 What you cut with a 400mm Nakiri - atomic cucumbers 😂

I will be back at work on Thursday, I can check these specifications for you then.

I call all small knives a Petty, but officially you call an 80mm/90mm blade a Pairing knife, or Office knife. Any Victorinox knife will do it's job perfectly fine. But yeah. One might think a Miyabi is easier on the eyes. Has better edge retention. And all the other bullshit reasons that we knife-knerds like and use to rationalise buying expensive knives.

Too small for a Chines Cleaver. Too tall for a Nakiri.

It's too small for a (Chinese) cleaver, it looks more like a Chuka Bocho, or 'Tall Nakiri'. Anyway, I don't come up with these names. If Yosimitu wants to call it a Tall Nakiri, I will call it a Tall Nakiri. I have bought a 400mm "Mega Long Nakiri" which is actually a Negikiri. So yeah... What's in a name.

It's robust for sure. The grind is on the thicker side of the spectrum, which compliments the rustic fit & finish.

Thanks for the kind words bro-san!

That gyuto looks like a weapon out of medieval times 😂.

Fair enough. I have a Takeda medium Nakiri. Fast little chopper.

Ooh nice, have you done a video on it ?. They are way out of my price range 🥴.

@@trappenweisseguy27 kzfaq.info/get/bejne/fdaig9Z4ucrYfHU.htmlsi=HofKAdCQjwHbvw8k

Yakuza - Free Flow Flava

@@chefknivesenthusiast Thank you very much

Story of my life 😂

​It's not about the size... it's about how you use it! ​@@chefknivesenthusiast

They also have a 160mm, and a Tall Nakiri. But this is the 135mm.

Yes. The handle is made with the Kabazaiku technique. They make veneer from cherry bark to cover the handle.

@@chefknivesenthusiast oh nice thank you !