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 Post subject: My budding collection
PostPosted: Sat Feb 14, 2015 5:46 pm 

Joined: Tue Dec 02, 2014 2:51 am
Posts: 63
Location: Georgia
Top to bottom in last picture

4" shun classic paring
150 Koishi special edition
5.5" shun Fuji honesukis
150 Kujira guyto
8' shun classic chefs
240 Yuki guyto

https://www.flickr.com/photos/131307681 ... 6527296031


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 Post subject: Re: My budding collection
PostPosted: Sat Feb 14, 2015 7:29 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 2795
Nice selection.

You seem to like the Masakage ;)


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 Post subject: Re: My budding collection
PostPosted: Sun Feb 15, 2015 3:36 pm 
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Joined: Wed Jan 30, 2013 8:06 am
Posts: 407
Location: Peoples Republic of Massachusetts
Very nice!!

Chris


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 Post subject: Re: My budding collection
PostPosted: Sun Feb 15, 2015 4:14 pm 

Joined: Tue Dec 02, 2014 2:51 am
Posts: 63
Location: Georgia
cedarhouse wrote:Nice selection.

You seem to like the Masakage ;)


I like sales

Besides I'm pretty new to this I'm still developing my taste.


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 Post subject: Re: My budding collection
PostPosted: Sun Feb 15, 2015 8:20 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 2795
Any favorites yet?


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 Post subject: Re: My budding collection
PostPosted: Sun Feb 15, 2015 10:02 pm 

Joined: Tue Dec 02, 2014 2:51 am
Posts: 63
Location: Georgia
The Koishi and Kujira are only two days old so I'll let you know give me a month


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 Post subject: Re: My budding collection
PostPosted: Mon Feb 16, 2015 2:14 am 

Joined: Tue Dec 02, 2014 2:51 am
Posts: 63
Location: Georgia
cedarhouse wrote:Any favorites yet?


Your a senior contributor what would you get next?

For me the shuns are my beater (wife) knives, So I'm thinking a killer 210 next looking next at a Kono Fuji/Funi when if they ever come back in stock.


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 Post subject: Re: My budding collection
PostPosted: Mon Feb 16, 2015 4:48 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 2795
The Fujis are awesome. I have two right now plus a Ginsan which are very similar. They do run short. You seem to have knives on the short side, is that preference or just happenstance? If you like short, the Fujis 210s may not bother you, but the 240s feel very nimble and give a bit more real estate.

The Takedas are another "must try".

A true laser like the Kono lasers or a Suisin Inox Honyaki (have not tried one of these) might also be a nice departure for you.

I mean there are so many excellent knives I've used and so many I want to use it is hard to narrow down really. The knives above seem like everyone should try one....the Fujis are so good, the Takedas so unique, and the lasers being a genre unto themselves all deserve at least a test drive.


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 Post subject: Re: My budding collection
PostPosted: Mon Feb 16, 2015 7:08 pm 

Joined: Tue Dec 02, 2014 2:51 am
Posts: 63
Location: Georgia
The shuns were really my first Jknives so those sizes are what the are and two of the three were gifts so I didn't chose them.

I'm pretty new at this the Yuki is only three months old and the other two masakage's are 3 days old so I can't really say if short knives are a preference or not. I do believe though I don't see myself having a 270 anything.

The Yuki was my first really big knife and initially it was a touch unnerving to use some thing that long especially for things like garlic, shallots and herbs that was the intent of the Kujira purchase something smaller for board work on small ingredients. The Koishi was an impulse buy but then shouldn't every one have a 150 petty?


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 Post subject: Re: My budding collection
PostPosted: Mon Feb 16, 2015 7:31 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 2795
Obviously, with handmade knives specs differ from one example to the next, but the Yuki is listed at 244mm of length on the edge and 51+mm of height. This makes the Yuki somewhat long and on the tallish side of most 240mm gyutos.

Contrast that with the Kono Ginsan listed at 225mm x ~49mm. So the "240mm" Kono Ginsan is halfway between 210mm-240mm, while the Yuki is north of 240mm. The 210mm Ginsan is listed at 200mm x ~45mm.

For me, @ 6'2", the height is the bigger concern because your fingers can feel cramped. The additional length is nice depending on your cutting technique and the available space in your kitchen/cutting board but that depends on how comfortable you are with larger knives.


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