KS initial impressions
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Re: KS initial impressions
The thing about unicorns is that they don’t actually have to exist to be meaningful...haha.
That said, I’m pretty sure I saw one at a knife shop in Vancouver a few months ago. It was there to be sharpened, not for sale. They said it was a konosuke white but I’m 99.9% sure they were wrong. They let me hold it and the kanji, handle, and tip all screamed KS.
That said, I’m pretty sure I saw one at a knife shop in Vancouver a few months ago. It was there to be sharpened, not for sale. They said it was a konosuke white but I’m 99.9% sure they were wrong. They let me hold it and the kanji, handle, and tip all screamed KS.
~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.
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Re: KS initial impressions
Haha, this is what I have been saying all along. But I still bought one.... I need them to go back into a shortage so it has more resale value.Kit Craft wrote: ↑Fri Feb 02, 2018 8:47 am Now to add some random thoughts. I see that the KS is still available a few places on the web and talking to one vendor in Japan I see that more are expected. This makes me think these are going back into full production, which I think is a good thing. Another thing that leads me to believe that is the addition of a 210/220mm KS. It would be nice to see the petty and 270 suji come back in stock. However, I think I have changed my mind on what my 'unicorn' is. If ever they bring back the KS honyaki, that will be it.
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Re: KS initial impressions
I don't think that is going to happen. Too many places got them in and Korin seems to have never ending stock. In the last three days I have directed at least 12 people to a KS and there are still more...And now there is a 210 and 270s are coming in (in more than one place too).Kalaeb wrote: ↑Fri Feb 02, 2018 9:47 amHaha, this is what I have been saying all along. But I still bought one.... I need them to go back into a shortage so it has more resale value.Kit Craft wrote: ↑Fri Feb 02, 2018 8:47 am Now to add some random thoughts. I see that the KS is still available a few places on the web and talking to one vendor in Japan I see that more are expected. This makes me think these are going back into full production, which I think is a good thing. Another thing that leads me to believe that is the addition of a 210/220mm KS. It would be nice to see the petty and 270 suji come back in stock. However, I think I have changed my mind on what my 'unicorn' is. If ever they bring back the KS honyaki, that will be it.
Just in case I started a KS honyaki change jar.
Yet you still have those that must have an 'old' KS. I think for some those might hold their value above the new ones. However, from what I have experienced and what a few more experienced users have told me I don't think I would notice enough of a difference to justify an 'old' ks purchase.
Bring on the honyaki. I will pay double for 2 hrc points and a hamon...
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Re: KS initial impressions
Hah, good point. I think I am happy enough with what I have at the moment. Enough so that I am back to focusing on stones rather than my next knife. Now, as I said if they release a honyaki I might just have to go for it.salemj wrote: ↑Fri Feb 02, 2018 9:31 am The thing about unicorns is that they don’t actually have to exist to be meaningful...haha.
That said, I’m pretty sure I saw one at a knife shop in Vancouver a few months ago. It was there to be sharpened, not for sale. They said it was a konosuke white but I’m 99.9% sure they were wrong. They let me hold it and the kanji, handle, and tip all screamed KS.
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Re: KS initial impressions
Is there something scary about a shop that would confuse a KS and a kono sharpening a high end knife? Am I so deep down the rabbit hole that I think this way?salemj wrote: ↑Fri Feb 02, 2018 9:31 am The thing about unicorns is that they don’t actually have to exist to be meaningful...haha.
That said, I’m pretty sure I saw one at a knife shop in Vancouver a few months ago. It was there to be sharpened, not for sale. They said it was a konosuke white but I’m 99.9% sure they were wrong. They let me hold it and the kanji, handle, and tip all screamed KS.
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Re: KS initial impressions
I think it depends. I am not sure that Joe meant it was outright a KS but everything indicated it was a KS without obviously being a KS. I could be misreading that though. It is easy enough to confuse some konos with other makers. A lot of smiths make knives for Kono, from my understanding.Bensbites wrote: ↑Fri Feb 02, 2018 10:19 amIs there something scary about a shop that would confuse a KS and a kono sharpening a high end knife? Am I so deep down the rabbit hole that I think this way?salemj wrote: ↑Fri Feb 02, 2018 9:31 am The thing about unicorns is that they don’t actually have to exist to be meaningful...haha.
That said, I’m pretty sure I saw one at a knife shop in Vancouver a few months ago. It was there to be sharpened, not for sale. They said it was a konosuke white but I’m 99.9% sure they were wrong. They let me hold it and the kanji, handle, and tip all screamed KS.
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Re: KS initial impressions
As an aside, I just put an Aizu edge back on my KS. These two things go together well and that is that. SP2k/Aizu/Crox-felt is the progression for this knife from now on.
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Re: KS initial impressions
Fair enough. Thanks.Kit Craft wrote: ↑Fri Feb 02, 2018 10:26 amI think it depends. I am not sure that Joe meant it was outright a KS but everything indicated it was a KS without obviously being a KS. I could be misreading that though. It is easy enough to confuse some konos with other makers. A lot of smiths make knives for Kono, from my understanding.Bensbites wrote: ↑Fri Feb 02, 2018 10:19 amIs there something scary about a shop that would confuse a KS and a kono sharpening a high end knife? Am I so deep down the rabbit hole that I think this way?salemj wrote: ↑Fri Feb 02, 2018 9:31 am The thing about unicorns is that they don’t actually have to exist to be meaningful...haha.
That said, I’m pretty sure I saw one at a knife shop in Vancouver a few months ago. It was there to be sharpened, not for sale. They said it was a konosuke white but I’m 99.9% sure they were wrong. They let me hold it and the kanji, handle, and tip all screamed KS.
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Re: KS initial impressions
Thing is, if it is a Kono it should be stamped as such, I think. I am no expert, not even close. It is interesting to me and maybe I read too much into the comment. But I could see someone saying "this looks like it came from a kono smith" etc. Idk...
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Re: KS initial impressions
I'm going to step out on a limb here: I have a strong feeling that the SAME smith did the old KS honyaki and the old Konosuke W#2 honyaki—this matches related rumors about health, about backlog, about return to work, and about why the W#2 Konos may now appear again, but most likely will not due to a backlog at the shop on many other orders (Ahem...such as the KSs that have started appearing again as a response to the backlog...). It is hard to keep these things straight and I don't try very hard to keep them straight. But my point is that the two knives would be very similar and may even share some kanji; the other side of this is that the shop in question would be referring to whatever the owner told them in this case, which was probably just "W#2 honyaki." Also, I could be wrong. But the size, shape, slide change in radius at the tip, etc., all seemed more like Masamoto than Konosuke, even though I actually feel that these knives are probably very, very, very similar.
The giveaway was the distinct mini kanji "bottom" of the KS kanji, which is quite unique, and which I believe the one I looked at had in some form. I don't think the Konosuke had that placement/design, but it may have. Regardless, I think the knife also had the same standard KS D-shaped handle, too...it was only for a moment, so it is hard to say for sure. Either way, it was a special knife and I'm sure they were going to give it the right treatment.
The giveaway was the distinct mini kanji "bottom" of the KS kanji, which is quite unique, and which I believe the one I looked at had in some form. I don't think the Konosuke had that placement/design, but it may have. Regardless, I think the knife also had the same standard KS D-shaped handle, too...it was only for a moment, so it is hard to say for sure. Either way, it was a special knife and I'm sure they were going to give it the right treatment.
~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.
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Re: KS initial impressions
That is interesting. I don't think I would say mine is thinner behind the edge than my 240 HD2. It is damn close though. Interestingly the mid point gives me the exact same measurement! However the KS thickens much faster and terminates thicker than the HD2.
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Re: KS initial impressions
The handle finally stopped soaking up oil like a sponge so I will just apply my homemade wood butter once a week for awhile. This made the grain calm down, a lot, as well. It does not feel so rough in hand and I did not even have to sand it. As I said before, this made the little step fade away as well. I think maybe it would have been easier to just soak the handle in oil for awhile but I never take the easy route.
A also found that the knife can take and hold about a 10-12dps edge but it comes at a cost. Micro rolls. Bumped it back up to about 12-14 dps and all is well again. Though I suppose I could go all Jon B. on this thing with like a 10dps edge and a one sided micro bevel.
Can you believe I have not reached for another knife...I think I have found my companion.
A also found that the knife can take and hold about a 10-12dps edge but it comes at a cost. Micro rolls. Bumped it back up to about 12-14 dps and all is well again. Though I suppose I could go all Jon B. on this thing with like a 10dps edge and a one sided micro bevel.
Can you believe I have not reached for another knife...I think I have found my companion.
Re: KS initial impressions
After comparing the ks to my kashima. I realized, wow, shibata did quite a job capturing alot of aspects of the ks. Supposedly the new ks's may or may not be thinner, idk, mine measured at 2.9mm at the heel, i believe. At first, i thought no way will i be able to keep both of these, too redundant. I even thought maybe, i need to not use the ks and sell it back to get my money back. But there are some differences besides the obvious steel differences. The ks tapers beautifully with a little less, i do mean little, thinner tip. The shibata doesnt really taper untill the the tip, so it looks more dramatic near the tip where it tapers. The shibata started at 2.05 mm at the heel. The way the shibata convexes at the heel is a little more noticeable by eye and touch. It will be interesting to head to head these in food release. The profiles are nearly exact but not. The ks is also a touch longer.
I wonder if Mark had the foresight to see the ks coming back and have the kashima made sort of opposite steel of the ks to almost rival it, rather than, downright copy it. I thought in the beginning going the r2 route for a knive that he was sort of trying to legitimately clone the ks was slightly off. If these two were both monosteel whites, the shibata would most likely be in the classifieds shortly. But being r2 stainless, i might end up holding on to it. I also think the kashima could give the ks legetimate competition in being preferred by some. But that little bit of extra meat at the spine for the ks somewhat pushes it past the slightly delicate feeling of the kashima's unabashed laserness. I could definetely see why Lepus would say im good with my kashima and doi. That combo gives you much more overall range than the ks, kashima combo. Not that im surprised by this or complaining about tbe ks. It just makes sense to a degree in practicality. I haven't used the ks yet, but may bust it out for some super bowl grub here shortly. Philly cheese steaks fly eagles fly!
I wonder if Mark had the foresight to see the ks coming back and have the kashima made sort of opposite steel of the ks to almost rival it, rather than, downright copy it. I thought in the beginning going the r2 route for a knive that he was sort of trying to legitimately clone the ks was slightly off. If these two were both monosteel whites, the shibata would most likely be in the classifieds shortly. But being r2 stainless, i might end up holding on to it. I also think the kashima could give the ks legetimate competition in being preferred by some. But that little bit of extra meat at the spine for the ks somewhat pushes it past the slightly delicate feeling of the kashima's unabashed laserness. I could definetely see why Lepus would say im good with my kashima and doi. That combo gives you much more overall range than the ks, kashima combo. Not that im surprised by this or complaining about tbe ks. It just makes sense to a degree in practicality. I haven't used the ks yet, but may bust it out for some super bowl grub here shortly. Philly cheese steaks fly eagles fly!
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Re: KS initial impressions
Break that beast out and use it. It puts a smile on my face because I am finally getting to the point where I notice some of the subtle nuances here and there. This blade is interesting in that, more so than my lasers, it is a totally different knife at the heel as it as at the tip and slight different in the middle. Not only due to the profile but the grind and the tapper therein. As I said, I will break out the credit card, if need be, if they bring back the honyaki. No question.
Anyway, hope to hear how you like yours after putting it through its paces. I have not used a Kashima so I could not compare one way or the other. I had the opportunity to buy one the other day but at the moment I am content. (It is time to start setting chicken/duck/geese eggs anyway so I am preoccupied with other things.)
Anyway, hope to hear how you like yours after putting it through its paces. I have not used a Kashima so I could not compare one way or the other. I had the opportunity to buy one the other day but at the moment I am content. (It is time to start setting chicken/duck/geese eggs anyway so I am preoccupied with other things.)
Re: KS initial impressions
Yeah kit, i personally wouldn't buy the kashima if i was you. I think where the kashima may rival the ks is in a pro environment. Ok im going to get some potatoes, because i forgot and bust it out on a philly and fries.
Re: KS initial impressions
Wow, Kit. You have really taken to the KS!
I understand why. My experience was almost the same as yours. Helluva knife. When I got a custom handle, I kept the specs almost exactly the same so as not to upset the fine balance.
I was so tempted to buy just to see how it stacked up ... but better financial sense prevailed. (-:
I understand why. My experience was almost the same as yours. Helluva knife. When I got a custom handle, I kept the specs almost exactly the same so as not to upset the fine balance.
I was so tempted to buy just to see how it stacked up ... but better financial sense prevailed. (-:
Jeffry B