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 Post subject: Just for fun - Koishi, Kurosaki & Shimo choil shot
PostPosted: Fri Feb 20, 2015 8:36 pm 

Joined: Sat Aug 09, 2014 3:13 pm
Posts: 139
Location: Sweden
For an answer to a PM I got, I took some choils shots of my Masakage Koishi, Kurosaki AS Hammered and Masakage Shimo Gyuto 240s and then edited them into a line up.

Please note 1: My Kurosaki is different than the Kurosaki AS at CKTG. Mine has a hammered kurouchi finish with a pattern similar to that of the R2 wa gyuto.
Please note 2: It's hard to take choil pictures in exactly the same angle, so maybe it's not an exact comparison. But the knives have similar profile and height, making it easier to put the pictures together.

Here are the choil shots: https://drive.google.com/file/d/0BxEKq9 ... view?pli=1

I haven't used my Kurosaki and Koishi much yet but so far I must say that when it comes to anti-wedginess, my Shimo wins. In my honest perception of performance (imhpop). ;)


Last edited by limpet on Fri Feb 20, 2015 9:47 pm, edited 1 time in total.

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 Post subject: Re: Just for fun - Koishi, Kurosaki & Shimo choil shot
PostPosted: Fri Feb 20, 2015 9:16 pm 
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Joined: Tue Jul 08, 2014 2:50 pm
Posts: 275
limpet....all three are different...cool!
where's the yuki? (just kidd'n)

thanks


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 Post subject: Re: Just for fun - Koishi, Kurosaki & Shimo choil shot
PostPosted: Fri Feb 20, 2015 9:24 pm 
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Joined: Sat Dec 06, 2014 10:34 am
Posts: 86
Hmm, the shimo is flat ground....
That is interesting considering it is the knife currently on my wishlist..
Also limpet the pictures are of great quality and looks to be taken as close to identically as possible. Good work

ShinOokami


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 Post subject: Re: Just for fun - Koishi, Kurosaki & Shimo choil shot
PostPosted: Sat Feb 21, 2015 1:10 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 5149
Location: Derby City, Kentucky
Good job limpet!



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 Post subject: Re: Just for fun - Koishi, Kurosaki & Shimo choil shot
PostPosted: Sat Feb 21, 2015 1:36 am 
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Joined: Thu Jul 10, 2014 12:50 am
Posts: 245
Well done limpet. That's a good study of grind shapes. The Hammered ku grind is interesting.



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 Post subject: Re: Just for fun - Koishi, Kurosaki & Shimo choil shot
PostPosted: Sat Feb 21, 2015 3:10 am 

Joined: Tue Nov 04, 2014 4:34 am
Posts: 14
". . . The Hammered ku grind is interesting."


Smokie - As someone new to blade geometry, what is it that you find interesting about it?

limpet - Great photos!



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 Post subject: Re: Just for fun - Koishi, Kurosaki & Shimo choil shot
PostPosted: Sat Feb 21, 2015 3:50 am 

Joined: Tue May 27, 2014 2:24 am
Posts: 363
Location: Texas
Great shots dude! Gonna have to start saving for a shimo now too


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 Post subject: Re: Just for fun - Koishi, Kurosaki & Shimo choil shot
PostPosted: Sat Feb 21, 2015 10:21 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1776
Ahh, I knew I wasn't crazy with how much I dug my Shimo. That knife rocked and I'm still pissed I traded it for a Moritaka KS (which subsequently got sold). Shino, the the Shimo isn't a true flat grind. Good amount of convexity at and below the shoulder (which isn't visible in a choil shot as the handle obscures it) and has a bit of concavity towards the edge if I remember correctly. That said, some of the best performing knives I've used have flat-ish final grinds.



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 Post subject: Re: Just for fun - Koishi, Kurosaki & Shimo choil shot
PostPosted: Sun Feb 22, 2015 12:07 am 

Joined: Sun Jul 29, 2012 1:36 pm
Posts: 558
Location: NY, NY; New Haven, CT
Lovin' it! Man, if I had seen such a good choil shot of a shimo in the past I may have been tempted to buy one. That is precisely how I like my grinds. I bet that thing performs wonderfully through harder ingredients, as long as they aren't too tall.

Very nice images, very fun post!



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Ownership experience: Konosuke, Masamoto, Tojiro, Wusthof, Henckels, etc.
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 Post subject: Re: Just for fun - Koishi, Kurosaki & Shimo choil shot
PostPosted: Sun Feb 22, 2015 1:07 am 
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Joined: Sat Dec 06, 2014 10:34 am
Posts: 86
Chip, Yea I can see faintly the lower concave part of the knife, flowing almost seamlessly into a faint convexity over the secondary bevel and into the edge...

Damn i want this blade more and more. But can I afford to afford it?and do I have any need of it?? I ain't no chef, hell i am barly a home cook... Though as I move for myself for studies komme summer i might cook some more... Damnd choices...

ShinOokami


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