Shiro Kunimitsu w#1 240mm gyuto review
- Jsgillis86
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Shiro Kunimitsu w#1 240mm gyuto review
"My first impressions of people are invariably right."-- Oscar Wilde
Anybody remember my "You guys pick my next gyuto, IDC what it is" thread I started back on the old forum? What an adventure that turned out to be. Who woulda thunk I'd have ended up throwing darts at a scribbled up cardboard box and one K-tip richer? But for whatever reason I was never able to shake the thought of one inexplicably shameless response-
"Shiro Kunimitsu. Because, why not?"
Those words ate at me. They burrowed their way deeper and deeper into the darkest most ultra-subconscious levels of my psyche until one night I had a few too many while scrolling through the ol' CKTG knife-o-dex and decided I could take no more. And because, why not, right? Many thanks McNelly. I think.. This review covers the Shiro Kunimitsu w#1 gyuto, 240mm.
So my first impressions of the knife were all bad. I mean ALL bad. The handle (while a slight sight on the small side for me) is generically comfy and well treated, but also feels rather insubstantial and very penny-pincher. The partial tang is exposed on either side of said handle but does sit not anywhere near flush and the spine itself is about as smooth as a lapping plate. Same goes for the choil area. It's sloppy. Regarding fit and finish I get the distinct impression the smith was just like, "Eh, whatever.". Even the grind has this cringe-worthy glimmer of "house knife". Needless to say my face and palm became well acquainted during the unboxing stage of our relationship.
Lucky for her I busted out the ol' 150 Bamboo and got her soaking. No way I was taking that first impression through any product before a very, very thorough sharpening. Granted my expectations were scathing rock bottom, but by the time I got to 600 grit I thought I knew there had to be more to this knife than I thought I knew at a glance.
Turns out this steel is pretty righteous, and invariably fun to sharpen. It's nothing alien nor obscure, but it feels properly balanced on the stones, tunes up lickety-split and takes high levels of polish like a boss. Also, the level of feedback, both on and off the stones, is intense. I'd even go so far as to say tactile feedback via sharpening is one of her greatest strengths, and it makes for not only an in-depth experience but a peculiarly insightful one at that. I've since had four final edges on her, ranging from a Nakayama Asagi to a Platinum 3k to a Monzen/'roo leather to a Bamboo 2k/1.5 micron CBN, and all of the above have presented themselves irreproachably. To make it even more worth my while they've all come gift wrapped with at least one satisfying surprise and a stimulating level of character. All in all I think it's safe to say I'm a fan of their take on white steel. I've not yet heard angels sing nor has it changed my life in any way, but it's always a joy to get a little extra for your efforts.
I have to give this edge profile a two thumbs up as well. They did a really good job not letting the employment of any technique we might use with a gyuto slip past their design, and for a skimpy 240 (more like 230) I have zilch to bitch about. It navigates the board skillfully while rocking, glides like a dream and thrust cuts in any format effortlessly. I did find myself choking my grip back towards the handle while chopping lengthy products as to utilize the entirety of the flat section, but if that's the best negative I can come up with then I must approve.
The balance point is well thought out too. It's definitely forward, but not so much that it's hostile in practice. Think agreeably assertive, and just enough to keep your attention on the blade (where it should be) when you're at it. And thank the knife Gods for that, 'cause this handle.... It...
It sucks. The handle sucks. And for the price I paid it's really sucks. The Yuki is cheaper and I get a badass blood red ferrule? And a badass Nashiji? $230 and I get this bullshit stained plywood lookalike and a botched choil job? Once upon a time a coworker brought up one of those POS rosewood handled Vics, set them side by side and we all had something snide and snarky to say amidst the giggles. Ok, ok, point made.. I'm done... Ahem..
Performance-wise.. Let's start on a positive note. Food separation and release are both impressive. She even manages to pull off the Takeda trick (neatly stacking cut product beside the blade) about eight times out of ten, so that's a plus. She's also quite apt through proteins, especially toughies like ribeyes with thick fat caps and fleshy fish (startled me too).
The problem I keep running into is that edge quality is so exponentially relative to her capabilities that it makes the knife completely erratic in the long term. When she's keen and crisp performance is shockingly good, and while the edge degrades that level of performance does a good job maintaining itself throughout vs simple cuts on simple products. In fact, I'd say that's where she finds her stride and shines. I know that sounds like a gimme, but that specific experience (simple cuts, simple products) with the Kunimitsu in hand is divine. She needs a quick and somewhat heavy hand to draw the all out of her (there is a sort of hump at the shoulder you've gotta get passed before she drops through product authoritatively), but so long as I'd found my flow the simple became much, much simpler.
Thing is, as soon as that edge begins to fade that whole "getting past the hump or she's gonna wedge on ya" deal goes from easily workable to a nasty kink in the rhythmic chain. Think the best onion julienne experience of your life directly after the worst onion halving experience of your life. Frustrates the bejeezus outta me.
The real trick to this knife is keeping her tip-top type fresh edge-wise and maintaining your fluidity throughout your session. In this light she works just fine, but when I'm staring down a 17 hour shift and am miles away from a strop I can't say she's worthy of the dependability accolade. Frustrating, it is, and endlessly so.
I know I must sound like a spoiled brat, but I expected better from a seemingly well renowned and well respected sword maker. I mean, if a swordmaker makes these knives and you advertise that a sword maker makes these knives then we expect to receive knives that cut food like we have in our minds a sword would, not something that glides through carrots on the first cut and cracks them an hour in. And she's so close. So close to being that sleeper with Samurai bones I expected and thought I'd receive, but in the end the sum of the parts just doesn't add up to the whole for me.
Am I disappointed in my purchase? Eh, kinda. Probably. She has taught me things I wouldn't have taken any notice of via my naturals, so there's that. And nobody would steal this knife from me. I could tell everyone I bought it at a garage sale for twenty bucks and I doubt anyone in their right mind would question it, but discerning a specific market at her current price point is almost beyond me.
So many knives so clearly convey what the smith was after, so eager to showcase their whispers turned reality. It's child's play determining whether you like those types of knives or not because they are what they are what they are through and through and don't even make eyes at the thought of anything else. Knives of that caliber, they're easy to write up on. They buck the current trend and inspire their own. Unfortunately the Kunimitsu is not of the sort. Instead this one just feels confused, and with so many contrasting variables in the mix I can't pinpoint exactly what their end goal was. If the price tag followed suit with the rest of the knife as something budget oriented I could see this being a killer beginner/project type knife, but with options like the Gihei, Kohetsu and Yuki running amok in the same price bracket I don't have it in me to put my reputation on the line and say she's worth the coin.
Yea, I'm done with this one. Sorry for the less than jovial review. I've put too much effort into this as is. Should've went with my gut and trusted the legendary words of Mr. Wilde. Thanks for reading guys and gals.
Oh, and get back to work McNelly.
Anybody remember my "You guys pick my next gyuto, IDC what it is" thread I started back on the old forum? What an adventure that turned out to be. Who woulda thunk I'd have ended up throwing darts at a scribbled up cardboard box and one K-tip richer? But for whatever reason I was never able to shake the thought of one inexplicably shameless response-
"Shiro Kunimitsu. Because, why not?"
Those words ate at me. They burrowed their way deeper and deeper into the darkest most ultra-subconscious levels of my psyche until one night I had a few too many while scrolling through the ol' CKTG knife-o-dex and decided I could take no more. And because, why not, right? Many thanks McNelly. I think.. This review covers the Shiro Kunimitsu w#1 gyuto, 240mm.
So my first impressions of the knife were all bad. I mean ALL bad. The handle (while a slight sight on the small side for me) is generically comfy and well treated, but also feels rather insubstantial and very penny-pincher. The partial tang is exposed on either side of said handle but does sit not anywhere near flush and the spine itself is about as smooth as a lapping plate. Same goes for the choil area. It's sloppy. Regarding fit and finish I get the distinct impression the smith was just like, "Eh, whatever.". Even the grind has this cringe-worthy glimmer of "house knife". Needless to say my face and palm became well acquainted during the unboxing stage of our relationship.
Lucky for her I busted out the ol' 150 Bamboo and got her soaking. No way I was taking that first impression through any product before a very, very thorough sharpening. Granted my expectations were scathing rock bottom, but by the time I got to 600 grit I thought I knew there had to be more to this knife than I thought I knew at a glance.
Turns out this steel is pretty righteous, and invariably fun to sharpen. It's nothing alien nor obscure, but it feels properly balanced on the stones, tunes up lickety-split and takes high levels of polish like a boss. Also, the level of feedback, both on and off the stones, is intense. I'd even go so far as to say tactile feedback via sharpening is one of her greatest strengths, and it makes for not only an in-depth experience but a peculiarly insightful one at that. I've since had four final edges on her, ranging from a Nakayama Asagi to a Platinum 3k to a Monzen/'roo leather to a Bamboo 2k/1.5 micron CBN, and all of the above have presented themselves irreproachably. To make it even more worth my while they've all come gift wrapped with at least one satisfying surprise and a stimulating level of character. All in all I think it's safe to say I'm a fan of their take on white steel. I've not yet heard angels sing nor has it changed my life in any way, but it's always a joy to get a little extra for your efforts.
I have to give this edge profile a two thumbs up as well. They did a really good job not letting the employment of any technique we might use with a gyuto slip past their design, and for a skimpy 240 (more like 230) I have zilch to bitch about. It navigates the board skillfully while rocking, glides like a dream and thrust cuts in any format effortlessly. I did find myself choking my grip back towards the handle while chopping lengthy products as to utilize the entirety of the flat section, but if that's the best negative I can come up with then I must approve.
The balance point is well thought out too. It's definitely forward, but not so much that it's hostile in practice. Think agreeably assertive, and just enough to keep your attention on the blade (where it should be) when you're at it. And thank the knife Gods for that, 'cause this handle.... It...
It sucks. The handle sucks. And for the price I paid it's really sucks. The Yuki is cheaper and I get a badass blood red ferrule? And a badass Nashiji? $230 and I get this bullshit stained plywood lookalike and a botched choil job? Once upon a time a coworker brought up one of those POS rosewood handled Vics, set them side by side and we all had something snide and snarky to say amidst the giggles. Ok, ok, point made.. I'm done... Ahem..
Performance-wise.. Let's start on a positive note. Food separation and release are both impressive. She even manages to pull off the Takeda trick (neatly stacking cut product beside the blade) about eight times out of ten, so that's a plus. She's also quite apt through proteins, especially toughies like ribeyes with thick fat caps and fleshy fish (startled me too).
The problem I keep running into is that edge quality is so exponentially relative to her capabilities that it makes the knife completely erratic in the long term. When she's keen and crisp performance is shockingly good, and while the edge degrades that level of performance does a good job maintaining itself throughout vs simple cuts on simple products. In fact, I'd say that's where she finds her stride and shines. I know that sounds like a gimme, but that specific experience (simple cuts, simple products) with the Kunimitsu in hand is divine. She needs a quick and somewhat heavy hand to draw the all out of her (there is a sort of hump at the shoulder you've gotta get passed before she drops through product authoritatively), but so long as I'd found my flow the simple became much, much simpler.
Thing is, as soon as that edge begins to fade that whole "getting past the hump or she's gonna wedge on ya" deal goes from easily workable to a nasty kink in the rhythmic chain. Think the best onion julienne experience of your life directly after the worst onion halving experience of your life. Frustrates the bejeezus outta me.
The real trick to this knife is keeping her tip-top type fresh edge-wise and maintaining your fluidity throughout your session. In this light she works just fine, but when I'm staring down a 17 hour shift and am miles away from a strop I can't say she's worthy of the dependability accolade. Frustrating, it is, and endlessly so.
I know I must sound like a spoiled brat, but I expected better from a seemingly well renowned and well respected sword maker. I mean, if a swordmaker makes these knives and you advertise that a sword maker makes these knives then we expect to receive knives that cut food like we have in our minds a sword would, not something that glides through carrots on the first cut and cracks them an hour in. And she's so close. So close to being that sleeper with Samurai bones I expected and thought I'd receive, but in the end the sum of the parts just doesn't add up to the whole for me.
Am I disappointed in my purchase? Eh, kinda. Probably. She has taught me things I wouldn't have taken any notice of via my naturals, so there's that. And nobody would steal this knife from me. I could tell everyone I bought it at a garage sale for twenty bucks and I doubt anyone in their right mind would question it, but discerning a specific market at her current price point is almost beyond me.
So many knives so clearly convey what the smith was after, so eager to showcase their whispers turned reality. It's child's play determining whether you like those types of knives or not because they are what they are what they are through and through and don't even make eyes at the thought of anything else. Knives of that caliber, they're easy to write up on. They buck the current trend and inspire their own. Unfortunately the Kunimitsu is not of the sort. Instead this one just feels confused, and with so many contrasting variables in the mix I can't pinpoint exactly what their end goal was. If the price tag followed suit with the rest of the knife as something budget oriented I could see this being a killer beginner/project type knife, but with options like the Gihei, Kohetsu and Yuki running amok in the same price bracket I don't have it in me to put my reputation on the line and say she's worth the coin.
Yea, I'm done with this one. Sorry for the less than jovial review. I've put too much effort into this as is. Should've went with my gut and trusted the legendary words of Mr. Wilde. Thanks for reading guys and gals.
Oh, and get back to work McNelly.
Re: Shiro Kunimitsu w#1 240mm gyuto review
Bravo! White 1 calls to me but what a great case that the steel,alone, is not what it's all about. Nice review.
Re: Shiro Kunimitsu w#1 240mm gyuto review
Thanks for the review, definitely needed an expert's opinion on these.
Still the whole swordmaker roots of this knife draws me to it!
Still the whole swordmaker roots of this knife draws me to it!
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Re: Shiro Kunimitsu w#1 240mm gyuto review
Thanks for the honest review. I have a feeling if you put your own grind on it you'll have yourself a top tier knife... with a crappy handle.
- Jsgillis86
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Re: Shiro Kunimitsu w#1 240mm gyuto review
I used this knife again tonight (lightly, coworker forgot his roll, just happened to be in mine) and I'm still somewhere between "So done with this" and "IDK bro". Weird knife, man. Cohesion need not apply if you intend to fancy.
Anybody wanna participate in a passaround? I'm not a fan of knives that take lifetimes to comprehend, but maybe one of ya out there will get this one more than I did. As is, she kinda reminds me of Jackson Pollock meets pseudo-science... Like the bastard child of modern art and gluten-free. Wait, isn't that Scientology? Bah. No matter.
Passaround, anyone? If she gains enough momentum I might have it in me to include a pair.
Anybody wanna participate in a passaround? I'm not a fan of knives that take lifetimes to comprehend, but maybe one of ya out there will get this one more than I did. As is, she kinda reminds me of Jackson Pollock meets pseudo-science... Like the bastard child of modern art and gluten-free. Wait, isn't that Scientology? Bah. No matter.
Passaround, anyone? If she gains enough momentum I might have it in me to include a pair.
Re: Shiro Kunimitsu w#1 240mm gyuto review
Would have loved to participate if I lived on your side of the pond
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Re: Shiro Kunimitsu w#1 240mm gyuto review
Since the whole things my fault, I deserve to suffer through a week with it.
- pd7077
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Re: Shiro Kunimitsu w#1 240mm gyuto review
Of all your witty punchlines, this one is my favorite by farJsgillis86 wrote: ↑Sat Aug 05, 2017 6:02 am ...Like the bastard child of modern art and gluten-free. Wait, isn't that Scientology?
Thanks for another great review.
--- Steve
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Re: Shiro Kunimitsu w#1 240mm gyuto review
That was pretty goodpd7077 wrote: ↑Sat Aug 05, 2017 10:45 amOf all your witty punchlines, this one is my favorite by farJsgillis86 wrote: ↑Sat Aug 05, 2017 6:02 am ...Like the bastard child of modern art and gluten-free. Wait, isn't that Scientology?
Thanks for another great review.
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Re: Shiro Kunimitsu w#1 240mm gyuto review
Reading this made me think of all the clothes I need to take to the salvation army. For any other clothes-collectors out there, you know what I mean: those shirts and sweaters that are somehow-perfect-to-match-a-single-outfit-during-a-single-month-of-the-year-when-it-is-neither-rainy-nor-sunny-nor-overcast, but are essentially worthless the rest of the time. Or, you know, the ones that are perfect for costume parties or halloween. It is so tempting to hold on to these things that seem to be just right for that one moment on that one day...when in reality they would never, ever pass the Marie Kondo test of "does it bring me happiness?"
~J
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
Comments: I'm short, a home cook, prefer lighter, thinner blades, and have tried dozens of brands over the years.
- Jsgillis86
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Re: Shiro Kunimitsu w#1 240mm gyuto review
jmcnelly85 wrote: ↑Sat Aug 05, 2017 9:33 am Since the whole things my fault, I deserve to suffer through a week with it.
Agreed.
- Jsgillis86
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Re: Shiro Kunimitsu w#1 240mm gyuto review
@Joe, you're hired. You are officially my TLDR, "my entire review in one paragraph" soulmate.
- Jsgillis86
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Re: Shiro Kunimitsu w#1 240mm gyuto review
Passaround thread is riiiight about...
viewtopic.php?f=15&t=2301
^^^there.
Prolly gonna regrind this one when she comes home. Might even sell her cheap AF to a participant, and for what she's really worth afterwards.
viewtopic.php?f=15&t=2301
^^^there.
Prolly gonna regrind this one when she comes home. Might even sell her cheap AF to a participant, and for what she's really worth afterwards.
Re: Shiro Kunimitsu w#1 240mm gyuto review
Thanks for the review, first time I've heard about this knife. It looks really charming to me from the pics on the cktg page except for the choil shot. The choil shot makes it look like a dollar store knife with a dollar store grind!
I know there's romance in having a knife by a swordmaker, but swords are usually swung with great force at another human or other animal, not quite the same technique as a kitchen knife.
I know there's romance in having a knife by a swordmaker, but swords are usually swung with great force at another human or other animal, not quite the same technique as a kitchen knife.
- Jsgillis86
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