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Himena Kikuchi Moeka Ishikawa Anya Nishimori Rian Akita Rumika Fukuda

I have the Konosuke Sumiiro made by Nihei which is an amazing cutter, one of the best at horizonal onion cuts. Out of the box, it was also the sharpest knife I've owned so it is possible to get SLD very sharp. I've only stropped with the green compound since so I can't say if I could replicate the sharpness on my own.

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Design elements of Nihei SLD knives: Material and Composition. Steel used in Yoshikane: Steel used in Nihei SLD: Performance and durability. Cutting performance of Yoshikane: Cutting performance of Nihei SLD: Durability comparison: User reviews and feedback. User experiences with Yoshikane: User experiences with Nihei SLD: Professional Chefs.

nihei on Twitter "ゲンガーのお昼休憩 https//t.co/m7fQOPzk7E" / Twitter Dark

Blown away by the performance of the Nihei from Carbon Knife Co! It comes in at 186g and has a heel height of 51mm. Its the best cutter from my lot. Cuts even better than my Mazaki, Gengetsu and Hinoura. Nihei used to work for Yoshikane Hamono which explains why this is an awesome performing knife.

nihei (nihei92729) / Twitter

Handle and Grip. The proprtions and profile are super ergonomic and comfortable! As you can see the handle is about 5.5 inches long, and the height at the heel is 50mm, aprox 2 inches. Very comfortable in the hand, and a bit larger than my old daily driver, an 8 inch global chefs knife which had a roughly 4.5" handle.

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Sold out. Yoshikane Kurouchi Tsuchime White #2 Bunka 165mm Chestnut Handle. $228.00. Yoshikane Hamono is located in Sanjo, Niigata and founded in 1919. It is lead by Mr. Kazuomi Yoshida who continues to excel and evolve in making high grade kitchen knives.

NKD Yoshikane 165 Bunka SKD Nashji for my mom. r/chefknives

The first is the Yoshikane SLD Damascus Made with SLD stainless steel. (419.00) The second is B-03 CHROMA Haiku Kurouchi santoku knife Made from AOKO steel (Blue Steel #2). ($219.00) I am leaning towards the Yoshikane but am not sure if it is overpriced or if the steel and craftsmanship is really worth the extra money.

Yoshikane v2 270mm Sujihiki part1 YouTube

YOSHIKANE SLD DAMASCUS GYUTO 210MM OCTAGONAL CHESTNUT HANDLE. £583,00. YOSHIKANE SHIROGAMI 2 STAINLESS CLAD NASHIJI GYUTO 210MM OCTAGONAL ENJYU HANDLE. £439,00. TSUBO YOSHIKANE STAINLESS CHEESE KNIFE 180MM. £48,00. YOSHIKANE SLD DAMASCUS SANTOKU 165MM OCTAGONAL CHESTNUT HANDLE. £438,00.

Yoshikane vs Nihei SLD Which one to Pick Fantasy Dishes

Some people claim that Yoshikane knives hold their edge longer than those made from SLD steel. Others have said that Nihei knives perform better overall because they are easier to sharpen, but this may be due to the fact that SLD is harder than VG-10 or ATS-34 (two other common blade materials).

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Wakui, Nihei, Yoshikane and even Kochi are all good choices as middleweight Sanjo knives. Nihei is the only one of those that are what I consider semi stainless (SLD), Yoshikane only uses SKD now and I don't think it's any better than AS for corrosion resistance, although it will patina slower.

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After finding another "SKD" yoshi listed elsewhere that was described as SKD11 (SLD) in composition I reached out to the shop to confirm and found out it was actually SKD11 (SLD). OOTB impressions just from handling it is it feels like a rather petite 210, but still very blade forward in balance, F&F were great, tip is crazy thin.

Yoshikane Kasumi Yanagiba 270mm Japanese Natural Stones

I'm new to knives, but have been doing some research. I was wondering in board members' experience which stainless/semi-stainless nakiri knife has the best food release: Gihei SLD Nakiri, Yoshikane SKD Hammered Nakiri or Kanehiro Ginsan Nakiri? Thank you in advance for any advice.

What to do with this rust on my Yoshikane, if it is in fact rust

The YS-M is rumored to be a Yoshikane and the Sumiiro is made by Nihei, who apprenticed at Yoshikane. These are both Sanjo-style knives which tend to have a large flat spot and a relatively thick spine, with aggressive tapers in both axes.. Steel: SLD (SKD11) semi-stainless steel with soft stainless cladding HRC: 65+ (according to Konosuke.

Yoshikane Kurouchi SLD Damascus Kiritsuke Gyuto 210mm mydoya

Of the various Yoshi configurations on the market today, my favorite, including cost as a factor, is the Amekiri. from Knives and Stones. It's not stainless but is stainless clad and the carbon core patinas quickly and well. The SLD dammy is an extra 150ish and a sweet knife but if memory serves is a little lighter than Amekiri.

【Crossminton】SF Uchiumi vs Nihei ACP Eps 3 Ladies Tournament

Yoshikane has knives in both SKD12 and SLD (similar to SKD11). Most of the ones sold now are SKD12. Nihei's knives (SLD) are a bit more convex than Yoshikane. One of the SLD Yoshi damas I saw was also quite convex, so I'm not sure if it's steel choice or his choice that influences that. I'll note that it cuts really well and is still quite thin.

NKD custom Yoshikane r/chefknives

- Nihei SLD 240mm Used a handful of times, never touched a stone Asking $300 shipped - Wakui V2 KU 165mm Santoku Used a handful of times, maybe touched up once, can't remember. Never see anything coarser than a finisher tho Asking $175 shipped - Yoshikane White 2 165mm Bunka Used a fair amount, but haven't needed to sharpen Asking $175 shipped

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Yoshikane vs Nihei SLD - Which one to Pick; Best Smoker For Sausage: Top 5 Pick! What Is Cream Meal: Purpose and Recipes! Are Kennebec Potatoes Good for Canning - No, But Why? About US. My name is Md. Sajib Ahmed. I've completed my graduation in EEE. However, I am passionate about food and cooking. I got this inspiration from my mother and.