Kurosaki HAP40
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Re: Kurosaki HAP40
Very cool. I saw something on IG, and wondered where it was going. The profile isn’t quite right for me
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Re: Kurosaki HAP40
Once I saw the bunka pop up it was just a matter thinking about it for a couple hours. It seems to be almost exactly what I was looking for and I just ordered it. The bunka looks, from the photos and specs, to be comparable to Shiba's R2 Kotetsu. A bit shorter, less height, but 3.8 oz at 172 mm with 1.7 mm at the heel seemed like the small laser bunka I want to add to my collection. Something my wife will like at home, and something I can take on the road and use camping on my smaller boards. Obviously it's going to be delicate for use in the field, I'll have to be careful, but for prep for one or two, yeah, it should be great. And I've got nothing even semi-stainless yet, so I'm really looking forward to experiencing HAP-40, especially in this maker's hands.
David
Re: Kurosaki HAP40
I noticed a similarity in the Gihei Hap40 210, maybe the hap 40 blanks are all the same, they are both 40mm tall and within 1mm length. For me this is just a bit too short.
Gihei 210 Hap 40
https://www.chefknivestogo.com/gihagy211.html
Gihei 210 Hap 40
https://www.chefknivestogo.com/gihagy211.html
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Re: Kurosaki HAP40
Im with you in that they all seem a bit short in height. I’d expect the kurosaki super thin behind the edge grind. The 210 fits into that sort of suji/petty/gyuto which depending on what your looking for could be sweet. Kurosaki knives typically have so much aesthetically going on it’s weird there’s no hammering going on.Bob Z wrote: ↑Sat Jun 05, 2021 4:26 am I noticed a similarity in the Gihei Hap40 210, maybe the hap 40 blanks are all the same, they are both 40mm tall and within 1mm length. For me this is just a bit too short.
Gihei 210 Hap 40
https://www.chefknivestogo.com/gihagy211.html
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Re: Kurosaki HAP40
Yeah that would be a little low for me too.
The bunka on the other hand, which I received yesterday and spent an hour's prep with, is close to ideal. I get the same numbers as Mark: height at the heel is just short of 46mm for 172mm of blade length. 1.75 at the spine, and as you would expect from Kurosaki-san the grind starts almost immediately, and gets down to one millimeter an inch above the edge. Whisper thin behind the edge. No distal taper to speak of, of course, and a tip almost identical to a Shibata. I cut big carrots side-by-side, Shibata AS 240 and this new bunka, and controlling for significantly less leverage in the bunka the feel through product was very similar, hard to call a winner.
It's not going to take any prizes in the food release department but through onions, celery, mushrooms asparagus, strawberries-- just extremely satisfying and fun.
I'm a teacher with the summer off and I'm going to travel and camp and visit the whole 9 weeks and this is going to be the one J knife I bring.
The bunka on the other hand, which I received yesterday and spent an hour's prep with, is close to ideal. I get the same numbers as Mark: height at the heel is just short of 46mm for 172mm of blade length. 1.75 at the spine, and as you would expect from Kurosaki-san the grind starts almost immediately, and gets down to one millimeter an inch above the edge. Whisper thin behind the edge. No distal taper to speak of, of course, and a tip almost identical to a Shibata. I cut big carrots side-by-side, Shibata AS 240 and this new bunka, and controlling for significantly less leverage in the bunka the feel through product was very similar, hard to call a winner.
It's not going to take any prizes in the food release department but through onions, celery, mushrooms asparagus, strawberries-- just extremely satisfying and fun.
I'm a teacher with the summer off and I'm going to travel and camp and visit the whole 9 weeks and this is going to be the one J knife I bring.
David
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Re: Kurosaki HAP40
Just saw on IG that Kurosaki-san is working on a new batch of HAP40 for November.
Wilson - Just an retired sushi chef
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Re: Kurosaki HAP40
The profile looks different compared with the blade-only!silylanjie wrote: ↑Thu Oct 28, 2021 11:27 pm Mark, will you be getting any of these
250499988_3112038332453238_5539038367600456770_n.jpg
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Re: Kurosaki HAP40
I think it is the angle of the pictures that makes them look different. There is a dip from the handle down to the start of the spine in the curve, which I don't particularly care for?
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Re: Kurosaki HAP40
As I posted above I bought the bunka when Mark had it in stock in June. The spine comes straight out of the (oak) handle and is almost dead flat until it angles down at the K tip. The knives in the picture above look different, even accounting for photo angle, although it's hard to be sure.
David
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Re: Kurosaki HAP40
I though you mean the difference between the 2 pictures of the HAP40 series...lol! Yeah, don't care for the new profile as much.
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Re: Kurosaki HAP40
He probably changed the profile from last batch. The previous batch that Mark had I think the spine are all straight but this new batch Kurosaki-san posted on Instagram has a curve (except for the Nakiri).
Wilson - Just an retired sushi chef
Re: Kurosaki HAP40
The curve may be useful to place the index finger on the spine for dedicated works? Or just a new look. .Just my guess.
- Jeff B
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Re: Kurosaki HAP40
I was pretty excited about a Kurosaki Hap40 but the profiles just turn me off.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Kurosaki HAP40
Yeah I was glad to get in on that first small batch. The bunka has been a nice addition to my line-up.
David