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 Post subject: Anyone use the Shimo Bunka or the Shimo Nakiri?
PostPosted: Sun Feb 01, 2015 4:06 pm 
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Joined: Tue Jul 08, 2014 8:50 am
Posts: 826
This is a two part inquiry and speaks to the Masakage brand.

First: The Bunka is a fun knife for us. IF the Shimo Bunka is like its Gyuto, then
it looks to have laser qualities and that would be a nice difference to have in
our small but growing stable of knives. My initial preference was for the Yuki
Bunka but I'm concerned about a grind that is might be less desirable as a
match for the push-cut technique that I prefer. So, bottom the bunka a laser like the gyuto? Or, for
that matter as an alternative is the Yuki Bunka..which is stainless clad, laser like.

As for the Shimo Nakiri, this is more of a utilitarian quest. Through experience
I have come to realize that I prefer a long flat profile, even if the cutting edge
slopes upward. My issue is with a belly. My technique is combination of push/cut and chop chop.
On either move, a belly is going to bottom out. For a demanding prep session where the end
goal is to mince large quantities, even as a home cook, it seems that it would be more
efficient to have a significant amount of flat space. For you more experienced chefs,
I am glad to take advice on re-thinking my technique but this is where I am today.

I like the light weight on the Shimo line and it's getting some nice kudos. The tall
blade is potentially another plus. I use the ten finger scoop but I also keep a plastic
scraper on the board too. Seems hazardous to risk a lateral move with the cutting edge
when deploying the actual knife as a scooper but I might be tempted to at least use
the nakiri with cutting edge down when re-arranging mounds of ingredients.

High reactivity is the biggest negative though not a deal killer. My major interest in posting
is feedback about the profile of the Shimo Nakiri.

As an aside my 92 yr. old Mom is having a super bowl get together for her friends still with her.
She's a die hard Saints fan but is fascinated with Seattle because she wants to better
understand their tactics.

 Post subject: Re: Anyone use the Shimo Bunka or the Shimo Nakiri?
PostPosted: Sun Feb 01, 2015 6:31 pm 

Joined: Tue Feb 19, 2013 8:22 pm
Posts: 1526
Hi Bill! I tried to score the Yuki bunka earlier today, but it was OOS.

In the meantime, I'm enjoying a stout and watching La Boule Superbe en Quebec. It's en francais and all the commercials are for Tim Horton's. Mary Lu is sporting a fleur de lis on the back of her vest, so we're with your mom in spirit. She sounds like an interesting lady.



 Post subject: Re: Anyone use the Shimo Bunka or the Shimo Nakiri?
PostPosted: Sun Feb 01, 2015 9:11 pm 

Joined: Sat Nov 08, 2014 5:27 pm
Posts: 183
I have the yuki ko-bunka (130mm) and its got a pretty good thin grind on it. The 170mm is likely thinner behind the edge being larger, that's as far as I can advise.

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