The Kuwabara is going to be a very rewarding knife to sharpen, easy to get extremely sharp. I have his tall petty, which a number of us got on a forum special some months ago. It's rustic and extremely effective. I bet you're going to be very happy with the gyuto.
Konosukes, even the bargain ones, are at a very different price point, different kettle of fish. Hopefully you'll end up enjoying both.
Looking For A Fun/New Knife
- Jeff B
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Re: Looking For A Fun/New Knife
Kurosaki makes some fun knives. I'd take a close look at his AS Fujin. https://www.chefknivestogo.com/kufuasgy21cu.html
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Re: Looking For A Fun/New Knife
Just bought this in 170mm bunka and I love the steel, sujihiki is next.https://www.chefknivestogo.com/kohawagy21.html The hap40 sharpened easily on my nubatama stones, love this steel! I also got in on the forum special Kuwabara petty and this is what it looked like when I was done with it.
Before.[attachment=3After many hours of polishing on mostly 6k, then cloth wheel with 4 micron diamond bar from Ken Schwartz.. Lots of hours on this baby. . Just got a polish/buffing wheel. I'll add the 4 micron again and see how it turns out.
In the immortal words of Ken Schwartz-"Master The 1K."
Re: Looking For A Fun/New Knife
When I posted on the forum, I was pretty sure I would get the kohetsu HAP 40 in bunka or 210 gyuto. Maybe that’ll be my Christmas present to myself later if none of the other recommendations come back in stock.FisherMAn1298 wrote: ↑Sun Aug 29, 2021 1:16 pm Just bought this in 170mm bunka and I love the steel, sujihiki is next.https://www.chefknivestogo.com/kohawagy21.html The hap40 sharpened easily on my nubatama stones, love this steel! I also got in on the forum special Kuwabara petty and this is what it looked like when I was done with it.
Forum Special Before.jpgBefore.[attachment=3After many hours of polishing on mostly 6k, then cloth wheel with 4 micron diamond bar from Ken Schwartz.. Lots of hours on this baby.Forum 3.jpg. Just got a polish/buffing wheel. I'll add the 4 micron again and see how it turns out.
I got the 210 Kuwabara and was considering to do what you have done to yours. That might be too advanced for me for now. It’s good to know that it is possible and that the results look nice. You said mostly on the 6K stone? Is that just to take the minimal off or you did start on something coarser but just to polish it took a long time on the 6K?
Re: Looking For A Fun/New Knife
As was recommended, I pulled the trigger on the recently available Shibata Koutetsu bunka. It looks amazing and is easily the sharpest edge OOTB of all the knives I have purchased. Can’t wait to use it. Can’t figure out how to upload a picture on my phone …
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Re: Looking For A Fun/New Knife
Hi there Khyndman. Yep Shibata-san's knives generally come sharp OOTB. Also, he does some interesting stuff with angles & grits. I started a thread on this a while back here <http://www.chefknivestogoforums.com/vie ... f=4&t=6893> So there's plenty to play with if the mood takes you.
Cheers Grant
Just because you're not paranoid doesn't mean they're not going to get you!!
Just because you're not paranoid doesn't mean they're not going to get you!!
Re: Looking For A Fun/New Knife
Very interesting thread Grant. Thanks. I’m not sure I’m far enough along in my sharpening journey to try that on this knife. Is the idea of sharpening to different grits on each side of the blade specific to Shibata’s knives or is it something that I could experiment with on a slightly lesser knife while I build experience?
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Re: Looking For A Fun/New Knife
I line up behind my two brethren on the Chromax, excellent steel. I like the f&f on it. I just bought a new bunka knife, here she is:https://www.chefknivestogo.com/kohabu17.html and how about this guy:https://www.chefknivestogo.com/ensrbu16.html.SRK8 steel, came aboard less than 6 months ago, high carbon 63 rhc. easy to sharpen. There are so many bunkas this one is lighter than its competition. AS far as 210mm I have this and it impressed me immediately.https://www.chefknivestogo.com/tsassagy21.html. Tsunehisa AS, my favorite steel! same smith and steel bunka knife:https://www.chefknivestogo.com/tsasbu17.html. They have cherry wood handles too. Good luck, can't wait to see what you pick!silylanjie wrote: ↑Wed Aug 11, 2021 1:32 pm I second on the Takamura Chromax, I recently pick up and love it.
One more Misuzu sks93 steel, sharpens easily, blade described as having a long, flat profile as you mentioned! The choil has a nasty angle on it that points to the back, I peel stuff with it.https://www.chefknivestogo.com/miskbu16cu.html
In the immortal words of Ken Schwartz-"Master The 1K."
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Re: Looking For A Fun/New Knife
Great question. I've played with this a bit on other knives as well with no issues, but haven't done enough to offer anything definitive. I don't think that it's blade specific though. Hopefully some of the guys who commented on my original thread 3 or 4 years ago can jump in here.Khyndman wrote: ↑Thu Oct 14, 2021 7:12 am Very interesting thread Grant. Thanks. I’m not sure I’m far enough along in my sharpening journey to try that on this knife. Is the idea of sharpening to different grits on each side of the blade specific to Shibata’s knives or is it something that I could experiment with on a slightly lesser knife while I build experience?
Cheers Grant
Just because you're not paranoid doesn't mean they're not going to get you!!
Just because you're not paranoid doesn't mean they're not going to get you!!