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    Username Post: Yoshikane and Shigefusa        (Topic#877691)
    chazmtb
    Master Member KnifeNut!
    *
    05-01-10 14:13.11 - Post#2121436    













    I recently received two knives, one a recent purchase, and the other found it's way home. The recent purchase was the Yoshikane 240 V2 Kitaeji gyuto.

    Both are beautiful knives. The Yoshi was half the price of the Shigi. The Yoshi's Kitaeji pattern is stunning, even placed next to the Shigi.

    So what accounts for double the money? Both knives are have outstanding fit and finish, everything is rounded. However, you can tell that the Shigi has really that extra level that may account for the price difference.

    The Yoshi is kinda like the SKD-11 Yoshi, a pretty stout knife, ground well, but the mid section still is a little thick. The Shigi, on the other hand, looks stout, but the grind is phenomenal. the blade is thin, even though the spine looks thick. Also, you can tell that the Shigi is finished with natural stones, or better natural stones than the Yoshi. The kitaeji contrast is stunning on the shigi.



       Attachment

     


    chazmtb
    Master Member KnifeNut!
    *
    05-01-10 14:16.06 - Post#2121438    


        In response to chazmtb











    Some more pics.

       Attachment

     
    Gator97
    Master Member KnifeNut!
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    05-01-10 14:54.34 - Post#2121453    


        In response to chazmtb

    Both look beautiful, that's for sure.
    What's the core, as in Hagane on Yohsi after all?
    Help to improve Knife Steel Composition Chart
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    Have Fun,
    Gator


     
    chazmtb
    Master Member KnifeNut!
    *
    05-01-10 15:20.48 - Post#2121463    


        In response to Gator97

    V2. Takeshi stated that yoshikane uses Takefu v2 instead of white 2. Said they are about the same. I guess they are similar.
     
    gotsum411
    Member
    *
    05-01-10 18:50.18 - Post#2121527    


        In response to chazmtb

    BEAUTIFUL knives, absolutely stunning. Congrats on owning those! I haven't quite gotten to that level of knife, still working with my WA kagayaki..hah. Oh well, cooks wage...
     
    Quickmill
    Journeyman KnifeNut!
    *
    05-02-10 09:11.35 - Post#2121789    


        In response to chazmtb

    Beautiful Shigi.

    BTW, why is the handle so dark? Did you soak it in mineral oil?

    My Shigi 240mm Gyuto should be here in 1-3 days.
     
    Marko Tsourkan
    Master Member KnifeNut!
    *
    05-02-10 09:28.19 - Post#2121799    


        In response to Quickmill

    I will answer this for Bao. Darker ho wood is the best grade of ho wood. It comes from the heart of the tree - you can often see it on cross-section of the trunk.

    Marko
     
    markenki
    Master Member KnifeNut!
    *
    05-02-10 10:46.17 - Post#2121819    


        In response to Marko Tsourkan

    Both are very nice!
     
    yellafella321
    Journeyman KnifeNut!
    *
    05-09-10 17:14.12 - Post#2126197    


        In response to chazmtb

    Have you used it yet? How's the steel?
     
    chazmtb
    Master Member KnifeNut!
    *
    05-09-10 23:09.10 - Post#2126248    


        In response to yellafella321

    Ha Ha, no not yet.

    Maybe I will break down and use the yoshi this weekend.

    Been busy every night and weekends trying to finish up to open wife's new practice that is under construction.

    It's 7:00 am and I am heading off to the location trying to fish some cat5 wires through the wall, then go to work. After work, some tiling.
     


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