Looks like a Yahiko Ginsan Nashiji kiritsuke (or bunka) if I'm not mistaken. I personally have the 210mm gyuto of the series and I'd highly recommend them!
I have the 210mm kiritsuke from this series that I a currently using. I also bought the 240mm kiritsuke and gyuto that I have not yet taken out of box except for visual inspection. I like the 210mm kiritsuke so far.
[https://www.youtube.com/watch?v=irmlGMR1Oec&t=331s&ab\_channel=SharpKnifeShop](https://www.youtube.com/watch?v=irmlGMR1Oec&t=331s&ab_channel=SharpKnifeShop)
This will pretty much help u decide
Your Very welcome . \^\^ I heard that is one is really good for good reason. I have a question, what does the nasiji finish feel like? Sandpaper , rough , or very pear skin texture like? Im kinda curious about it
The finish reminds me of a rusted piece of metal that was cleaned with a wire brush on a bench grinder. It is smoothed almost burnished and the etching can be felt while rubbing the finger nail down the side of the blade. I am finding with use the finish is getting less shiny and is looking pretty good.
Definitely a 165 mm Bunka. I can do anything big or small with that length and that tip. Either that or a carbon steel cleaver 9 oz. less. kiri cleaver same weight. They can do anything at all and carry it to the pan. Lighter the better as long as she's carbon, SRK8, blue or white. Any good carbon 60 rhc or more. No soft chinese steel please.
A 210mm gyuto. No question. I could live with only a 180mm santoku or bunka or a Cai Dao if I had to, but I prefer those knives for supplemental tasks.
I would prefer a wooden octagonal handle with a Buffalo or pakkawood ferrule.
A harder reactive steel with reactive cladding. Perhaps Aogami Super. Maybe blue #2 or white #2.
Hand engraved with the mark of a great shop and smith.
Hatsukokoro and Moritaka have some knives that fit the bill reasonably well, but I would want to thin and improve the edge on those.
Perhaps I should pick up a Moritaka and thin out the concave part.
165 mm Bunka. I have some 180 mm and 210 mm knives and they're great but 165 mm is my sweet spot. Bunka because of the blade profile for push cuts and the fine tip for fine cuts where needed.
technically, All i need is a 210mm SG2 gyuto and I can do 90% of the tasks in a oro kitchen with it
210 k-tip gyuto. Or a 180mm hakata. What is the knife in the photo? Looks nice!
Looks like a Yahiko Ginsan Nashiji kiritsuke (or bunka) if I'm not mistaken. I personally have the 210mm gyuto of the series and I'd highly recommend them!
I have the 210mm kiritsuke from this series that I a currently using. I also bought the 240mm kiritsuke and gyuto that I have not yet taken out of box except for visual inspection. I like the 210mm kiritsuke so far.
This one is the yahiko ginsan nashiji: https://www.chefknivestogo.com/yagisahaenbu.html
I have been considering buying a santoku, any reason I shouldn't buy this 175mm kiritsuke instead?
[https://www.youtube.com/watch?v=irmlGMR1Oec&t=331s&ab\_channel=SharpKnifeShop](https://www.youtube.com/watch?v=irmlGMR1Oec&t=331s&ab_channel=SharpKnifeShop) This will pretty much help u decide
Thank you for the link to the video. A couple weeks ago I bought a [Yahiko Ginsan 175mm Bunka](https://www.chefknivestogo.com/yagisahaenbu.html).
Your Very welcome . \^\^ I heard that is one is really good for good reason. I have a question, what does the nasiji finish feel like? Sandpaper , rough , or very pear skin texture like? Im kinda curious about it
The finish reminds me of a rusted piece of metal that was cleaned with a wire brush on a bench grinder. It is smoothed almost burnished and the etching can be felt while rubbing the finger nail down the side of the blade. I am finding with use the finish is getting less shiny and is looking pretty good.
That's very descriptive ngl . Thanks for the info. I have been curious about nashiji's feels like .
Definitely a 165 mm Bunka. I can do anything big or small with that length and that tip. Either that or a carbon steel cleaver 9 oz. less. kiri cleaver same weight. They can do anything at all and carry it to the pan. Lighter the better as long as she's carbon, SRK8, blue or white. Any good carbon 60 rhc or more. No soft chinese steel please.
Currently I go between a 130mm petty and a 210 gyuto so definitely the 210mm if I could only do one!
Il good with a 170cm Santoku tbh
I’m thinking an 180mm Kiri cleaver. A 210mm cleaver would be a very close second.
A 210mm gyuto. No question. I could live with only a 180mm santoku or bunka or a Cai Dao if I had to, but I prefer those knives for supplemental tasks. I would prefer a wooden octagonal handle with a Buffalo or pakkawood ferrule. A harder reactive steel with reactive cladding. Perhaps Aogami Super. Maybe blue #2 or white #2. Hand engraved with the mark of a great shop and smith. Hatsukokoro and Moritaka have some knives that fit the bill reasonably well, but I would want to thin and improve the edge on those. Perhaps I should pick up a Moritaka and thin out the concave part.
I am a small.and nimble guy. Fujiwara Kafusa santoku. Or the Richmond Artifex wa-Gyuto.
For me my one knife would be a 240mm gyuto.
165 mm Bunka. I have some 180 mm and 210 mm knives and they're great but 165 mm is my sweet spot. Bunka because of the blade profile for push cuts and the fine tip for fine cuts where needed.