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Nihei 240 is fire! Highly recommend if you are interested. Steel is hard and sharpens up nice. My one issue is the handle is on the large side but its a minor concern. The fit and finish is top notch. Rounded spine and choil. He puts a mirror finish on the bottom 60% of of the blade towards the edge and the top 40% is a rustic ground finish.
NKD custom Yoshikane r/chefknives
Yoshikane has knives in both SKD12 and SLD (similar to SKD11). Most of the ones sold now are SKD12. Nihei's knives (SLD) are a bit more convex than Yoshikane. One of the SLD Yoshi damas I saw was also quite convex, so I'm not sure if it's steel choice or his choice that influences that. I'll note that it cuts really well and is still quite thin.
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Wakui, Nihei, Yoshikane and even Kochi are all good choices as middleweight Sanjo knives. Nihei is the only one of those that are what I consider semi stainless (SLD), Yoshikane only uses SKD now and I don't think it's any better than AS for corrosion resistance, although it will patina slower.
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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.
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- Nihei SLD 240mm Used a handful of times, never touched a stone Asking $300 shipped - Wakui V2 KU 165mm Santoku Used a handful of times, maybe touched up once, can't remember. Never see anything coarser than a finisher tho Asking $175 shipped - Yoshikane White 2 165mm Bunka Used a fair amount, but haven't needed to sharpen Asking $175 shipped
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I'm new to knives, but have been doing some research. I was wondering in board members' experience which stainless/semi-stainless nakiri knife has the best food release: Gihei SLD Nakiri, Yoshikane SKD Hammered Nakiri or Kanehiro Ginsan Nakiri? Thank you in advance for any advice.
Yoshikane 210 w2 ameriki r/ChoilShots
Handle and Grip. The proprtions and profile are super ergonomic and comfortable! As you can see the handle is about 5.5 inches long, and the height at the heel is 50mm, aprox 2 inches. Very comfortable in the hand, and a bit larger than my old daily driver, an 8 inch global chefs knife which had a roughly 4.5" handle.
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Some people claim that Yoshikane knives hold their edge longer than those made from SLD steel. Others have said that Nihei knives perform better overall because they are easier to sharpen, but this may be due to the fact that SLD is harder than VG-10 or ATS-34 (two other common blade materials).
Yoshikane vs Nihei SLD Which one to Pick Fantasy Dishes
Jul 27, 2018. #1. Hi all. I have a Yoshikane SKD 240 and I am keen on getting a 210 SKD. I have a question about the difference between the SKD and SLD lines from Yoshikane. Is there a noticeable difference in the profile / grind / weight / thinness behind the edge / etc or are they basically the same knife in a different steel / cladding?
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Of the various Yoshi configurations on the market today, my favorite, including cost as a factor, is the Amekiri. from Knives and Stones. It's not stainless but is stainless clad and the carbon core patinas quickly and well. The SLD dammy is an extra 150ish and a sweet knife but if memory serves is a little lighter than Amekiri.
Yoshikane Kurouchi SLD Damascus Kiritsuke Gyuto 210mm mydoya
YOSHIKANE SLD DAMASCUS GYUTO 210MM OCTAGONAL CHESTNUT HANDLE. £583,00. YOSHIKANE SHIROGAMI 2 STAINLESS CLAD NASHIJI GYUTO 210MM OCTAGONAL ENJYU HANDLE. £439,00. TSUBO YOSHIKANE STAINLESS CHEESE KNIFE 180MM. £48,00. YOSHIKANE SLD DAMASCUS SANTOKU 165MM OCTAGONAL CHESTNUT HANDLE. £438,00.
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Sold out. Yoshikane Kurouchi Tsuchime White #2 Bunka 165mm Chestnut Handle. $228.00. Yoshikane Hamono is located in Sanjo, Niigata and founded in 1919. It is lead by Mr. Kazuomi Yoshida who continues to excel and evolve in making high grade kitchen knives.
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Yoshikane Hamono 270mm Sujihiki SKD Nashiji Teak Handle. $452.00. $452.00. Showing items (s) 1-21 of 21. Yoshikane is headed by Kazuomi Yoshida the fourth generation to operate this family run knife making operation in Sanjo, Niigata which has been in operation since 1919. They deserve their good reputation for excellent forging and heat.
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I have the Konosuke Sumiiro made by Nihei which is an amazing cutter, one of the best at horizonal onion cuts. Out of the box, it was also the sharpest knife I've owned so it is possible to get SLD very sharp. I've only stropped with the green compound since so I can't say if I could replicate the sharpness on my own.
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The first is the Yoshikane SLD Damascus Made with SLD stainless steel. (419.00) The second is B-03 CHROMA Haiku Kurouchi santoku knife Made from AOKO steel (Blue Steel #2). ($219.00) I am leaning towards the Yoshikane but am not sure if it is overpriced or if the steel and craftsmanship is really worth the extra money.
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3. Blade Shape. The Yoshikane knives are thinner and slim in body structure which is suitable for very precise cutting and slicing. But, in Nihei SLD knives, the blades are a thicker yet razor-sharp feature. It ensures the robustness of the knives and offers varieties of cutting or dicing. 4.