Thoughts on quality between Takayuki Kengata and Masakage Koishi

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cursivefont
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Thoughts on quality between Takayuki Kengata and Masakage Koishi

Post by cursivefont » Fri Feb 09, 2018 11:38 pm

Hello,
I am interested in a bunka, either the Masakage Koishi (https://www.chefknivestogo.com/makobu.html) or the Sakai Takayuki Kengata (https://www.chefknivestogo.com/taaskeb16.html).
Both bunkas are AS steel and about the same blade length.
How do the knives compare quality-wise? Also, are there any other noteworthy points of distinction between the two?
Thank you.

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jbart65
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Re: Thoughts on quality between Takayuki Kengata and Masakage Koishi

Post by jbart65 » Sun Feb 11, 2018 7:08 pm

I have a Koishi 240 and I have used several Takayukis, but neither of these particular bunkas.

From the looks of it, the Koishi bunka is similar to the gyuto. The gyuto is fantastic. Love the mean look of the knife, a pebbled kurouchi. Gets very thin at the tip for fine detailed work, but do be careful. It is thin! Super sharp, holds a great edge and is adept at pushing and some chopping.

Takas tend not to be quite as thin at the tip. A little more sturdy. Typically they have good all-round profiles and nice fit and finish for the price.

While I would lean toward the Koishi if I had good knife skills, I have looked closely at buying the 200 mm Kengata. One of the members here really seemed to like it.
Jeffry B

MisoSatisfried
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Re: Thoughts on quality between Takayuki Kengata and Masakage Koishi

Post by MisoSatisfried » Sun Feb 11, 2018 9:23 pm

I believe Nick has both of them currently (Nmiller) and may be able to provide some insight if needed.
I'm Dave. I don't take myself too seriously and you probably shouldn't either.

Nmiller21k
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Re: Thoughts on quality between Takayuki Kengata and Masakage Koishi

Post by Nmiller21k » Mon Feb 12, 2018 8:22 am

I have the Takayuki 200mm Bunka... wow it's a beast.
And a 240 Koishi Gyuto

I love them both. Right now the Bunka is seeing more work as it's a lot smaller and it's just satisfying to use.


If you want to wait I'd get the Koishi, it edges out a hair, barely.
The Takayuki gets stupid sharp incredible tip and just a pure joy to use.
It's first trip to work was two cases of BNut cubed.
Held up amazing.

Afjagjones
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Re: Thoughts on quality between Takayuki Kengata and Masakage Koishi

Post by Afjagjones » Tue Feb 20, 2018 9:19 pm

God i’m glad I only ever do one butternut at a time.

Nmiller21k
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Re: Thoughts on quality between Takayuki Kengata and Masakage Koishi

Post by Nmiller21k » Wed Feb 21, 2018 7:11 am

Afjagjones wrote:
Tue Feb 20, 2018 9:19 pm
God i’m glad I only ever do one butternut at a time.
Case of butternut = 1 bushel = approx 54 pounds

SteveG
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Re: Thoughts on quality between Takayuki Kengata and Masakage Koishi

Post by SteveG » Wed Feb 21, 2018 10:03 pm

I think the Koishi has a more handmade quality about it, with little touches like hand chiseled Kanji and nice polish on spine and choil. The Koishi takes more care and attention to good technique IMO as they can be quite thin at the edge and the steel is very hard.

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