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 Post subject: 240mm-270mm yanagiba recommendations
PostPosted: Mon Mar 24, 2014 5:55 pm 

Joined: Wed Feb 26, 2014 4:34 pm
Posts: 12
Location: world wide
Hi,
I am looking for a badass yanagiba 240mm-270mm. My budget is around $350, any recommendations?


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 Post subject: Re: 240mm-270mm yanagiba recommendations
PostPosted: Mon Mar 24, 2014 6:16 pm 

Joined: Wed Feb 26, 2014 4:34 pm
Posts: 12
Location: world wide
Im considering a sujihiki also


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 Post subject: Re: 240mm-270mm yanagiba recommendations
PostPosted: Mon Mar 24, 2014 6:35 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 733
If you have the room go longer. 270 minimum. I have a longer version of this Shimatani and found it excellent value.

http://www.chefknivestogo.com/shaosuya27.html


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 Post subject: Re: 240mm-270mm yanagiba recommendations
PostPosted: Mon Mar 24, 2014 6:43 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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http://www.chefknivestogo.com/sataaodrya27.html

It's a Doi....Keijoro Doi....and you said "around $350". There are several other very nice yanagi for around the same money....but I'd probably go this route if I were in the market for such a knife.

Why, though, considering a suji too??? In lieu of or....? Not at all similar knives really.



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 Post subject: Re: 240mm-270mm yanagiba recommendations
PostPosted: Mon Mar 24, 2014 8:38 pm 

Joined: Wed Feb 26, 2014 4:34 pm
Posts: 12
Location: world wide
Adam- I am a yacht chef and I have limited space so I want a versatile sushi knife for slicing fish and cutting maki rolls thats all. I am not an expert on Japanese knives and I am slowly replacing all my old knives for Japanese ones. Around 350, but I have very twistable arms. what is the main difference in performance between the blue steel and the white steel yanagi by doi?

Tall Dark- thanks, I like that knife, are you familiar with moritaka knives?


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 Post subject: Re: 240mm-270mm yanagiba recommendations
PostPosted: Mon Mar 24, 2014 8:42 pm 
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ChefG - do you have any corrosion issues with carbon steel in your saltwater surrounded environment? Just thinkin' aloud ;-)


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 Post subject: Re: 240mm-270mm yanagiba recommendations
PostPosted: Mon Mar 24, 2014 8:45 pm 
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Blue versus white is a debate that may forever by in question.

At the end of the day...both are amazing knife steels. Blue, theoretically, holds an edge better and white sharpens easier and can get a bit sharper. All other things perfectly equal, I like white steel over blue due to ease of sharpening, but in full honesty it's splitting a pretty fine hair.



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 Post subject: Re: 240mm-270mm yanagiba recommendations
PostPosted: Mon Mar 24, 2014 9:00 pm 

Joined: Wed Feb 26, 2014 4:34 pm
Posts: 12
Location: world wide
Steve- I haven't had any problems with corrosion. I dry and oil my knives daily and they hold up fine.
Thanks Adam, I am leaning very strongly towards the blue. Right now it the decision is between the doi blue and a masamoto http://korin.com/Masamoto-Shiro-ko-Hong ... ry=8549616


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 Post subject: Re: 240mm-270mm yanagiba recommendations
PostPosted: Mon Mar 24, 2014 9:26 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 665
Location: Minneapolis, MN
a Doi is a work of art..

I'd lean towards the doi just to own it but that's me.


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 Post subject: Re: 240mm-270mm yanagiba recommendations
PostPosted: Mon Mar 24, 2014 10:39 pm 
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Posts: 371
Keijiro Doi is a living legend that is now retired and no longer making knives. He is considered one of the pioneers in forging blue#2. Let that sink in... a pioneer in forging blue steel. If I was in the market for a high-end specialized tool like a yanagiba I wouldn't hesitate to pick one up.


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