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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.
Yoshikane v2 270mm Sujihiki part1 YouTube
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 Kasumi Yanagiba 270mm Japanese Natural Stones
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.
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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.
Yoshikane 210 w2 ameriki r/ChoilShots
Yoshikane Hamono 270mm Sujihiki SKD Nashiji Teak Handle. $452.00. $452.00. Showing items (s) 1-21 of 21. Yoshikane is headed by Kazuomi Yoshida the fourth generation to operate this family run knife making operation in Sanjo, Niigata which has been in operation since 1919. They deserve their good reputation for excellent forging and heat.
Himena Kikuchi Moeka Ishikawa Anya Nishimori Rian Akita Rumika Fukuda
3. Blade Shape. The Yoshikane knives are thinner and slim in body structure which is suitable for very precise cutting and slicing. But, in Nihei SLD knives, the blades are a thicker yet razor-sharp feature. It ensures the robustness of the knives and offers varieties of cutting or dicing. 4.
Yoshikane Kurouchi SLD Damascus Kiritsuke Gyuto 210mm mydoya
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).
nihei (nihei92729) / Twitter
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.
What to do with this rust on my Yoshikane, if it is in fact rust
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.
Pin on Tsutomu Nihei Art
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.
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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
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.
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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.
nihei (nihei92729) / Twitter
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.
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Jul 27, 2018. #1. Hi all. I have a Yoshikane SKD 240 and I am keen on getting a 210 SKD. I have a question about the difference between the SKD and SLD lines from Yoshikane. Is there a noticeable difference in the profile / grind / weight / thinness behind the edge / etc or are they basically the same knife in a different steel / cladding?
nihei on Twitter "ゲンガーのお昼休憩 https//t.co/m7fQOPzk7E" / Twitter Dark
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.
