Matsubara ZDP189

[Miles]

New cool product line from Matsubara. Fancy! In damascus and migaki. I have a couple of Matsubaras with more pedestrian steel b2 and w1, which i really dig. Tall and thin.

https://www.chefknivestogo.com/mazdmigy21.html
https://www.chefknivestogo.com/mazddagy21.html

[Altadan]

Those beauties seem to be a real challenge to photograph!

Very nice indeed

[billk1002]

New cool product line from Matsubara. Fancy! In damascus and migaki. I have a couple of Matsubaras with more pedestrian steel b2 and w1, which i really dig. Tall and thin.

https://www.chefknivestogo.com/mazdmigy21.html
https://www.chefknivestogo.com/mazddagy21.html

I have had my eye on this https://www.chefknivestogo.com/mawh1bu15.html for quite a while, do you own any knives from this line and what do you think of them?

Thank you.

[Robstreperous]

Hey. Thanks for pointing them out.

Is that damascus cladding rough and shiny? Tsuchime?

[Miles]

I have had my eye on this https://www.chefknivestogo.com/mawh1bu15.html for quite a while, do you own any knives from this line and what do you think of them?

Thank you.

Highly recommended. I have a bunka, gyuto 240 and suji 270 in aogami 2 ss clad. They're awesome- the grind is really thin behind the edge very laser-ish and are pretty light weight for the height. They come out of the handle a bit thicker than you'd think and thin down the spine quickly.

Profiles seem to vary a bit from batch to batch. My kurouchi gyuto w1 240 profile is flatter than the b2. Very rustic, so there will be some slight irregularities and variance copy to copy, but nothing to worry about. It definitely looks and feels handmade. The stainless cladding patinas or greys up pretty good, which is surprising and cool. Holds edge decent, but it's not pushing the limits of the hrc for the steel. on the flipside it's pretty easy to sharpen.

For the price point it's one of my favorite makers- if you go up another $100+, seems like there's lots of amazing knives- Yoshikane and some Yoshikazu Tanaka with different sharpeners. That 240 gyuto for $250 is a great value. https://www.chefknivestogo.com/mabl2nagy24.html

[d_rap]

I have had my eye on this https://www.chefknivestogo.com/mawh1bu15.html for quite a while, do you own any knives from this line and what do you think of them?

Thank you.

Highly recommended. I have a bunka, gyuto 240 and suji 270 in aogami 2 ss clad. They're awesome- the grind is really thin behind the edge very laser-ish and are pretty light weight for the height. They come out of the handle a bit thicker than you'd think and thin down the spine quickly.

Profiles seem to vary a bit from batch to batch. My kurouchi gyuto w1 240 profile is flatter than the b2. Very rustic, so there will be some slight irregularities and variance copy to copy, but nothing to worry about. It definitely looks and feels handmade. The stainless cladding patinas or greys up pretty good, which is surprising and cool. Holds edge decent, but it's not pushing the limits of the hrc for the steel. on the flipside it's pretty easy to sharpen.

For the price point it's one of my favorite makers- if you go up another $100+, seems like there's lots of amazing knives- Yoshikane and some Yoshikazu Tanaka with different sharpeners. That 240 gyuto for $250 is a great value. https://www.chefknivestogo.com/mabl2nagy24.html

I have the tall nakiri, similar thoughts, love the aesthetic, deeply dimpled nashiji, thin, but with the height the nakiri really packs some heft and power. Takes some touching up like Miles says but just gets crazy sharp.

[billk1002]

I have had my eye on this https://www.chefknivestogo.com/mawh1bu15.html for quite a while, do you own any knives from this line and what do you think of them?

Thank you.

Highly recommended. I have a bunka, gyuto 240 and suji 270 in aogami 2 ss clad. They're awesome- the grind is really thin behind the edge very laser-ish and are pretty light weight for the height. They come out of the handle a bit thicker than you'd think and thin down the spine quickly.

Profiles seem to vary a bit from batch to batch. My kurouchi gyuto w1 240 profile is flatter than the b2. Very rustic, so there will be some slight irregularities and variance copy to copy, but nothing to worry about. It definitely looks and feels handmade. The stainless cladding patinas or greys up pretty good, which is surprising and cool. Holds edge decent, but it's not pushing the limits of the hrc for the steel. on the flipside it's pretty easy to sharpen.

For the price point it's one of my favorite makers- if you go up another $100+, seems like there's lots of amazing knives- Yoshikane and some Yoshikazu Tanaka with different sharpeners. That 240 gyuto for $250 is a great value. https://www.chefknivestogo.com/mabl2nagy24.html

I have the tall nakiri, similar thoughts, love the aesthetic, deeply dimpled nashiji, thin, but with the height the nakiri really packs some heft and power. Takes some touching up like Miles says but just gets crazy sharp.

Thank you gentlemen,
Waiting patently for the 185 Bunka to come back in stock, it will fit nicely between my Kohetsu B2 nashiji Bunka and the 165 Santoku.
I really like the handmade look of the nashiji finish and the fact that is it SS is a nice bonus.