Yahiko Ice
- ChefKnivesToGo
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Yahiko Ice
We're getting a lot of stuff pouring in and I'm having a hard time getting it all on the website. This line needs a spotlight.
These knives are AWESOME! I actually got a hakata and a bunka earlier in the year and I didn't have a name for them or a proper section. I'm calling the Yahiko Ice. Boy are they curiously similar to that shop in Sanjo that is run by Mr. Yamamoto. hmmm what is it called again? Yoshi something or another...
The finish is just jaw dropping on them and the grinds are thin and beautifully done. White #2 is their preferred steel to use and they do a really nice job heat treating and quenching them as well.
https://www.chefknivestogo.com/yaicesh2.html
My only problem is it takes them close to a year to ship my orders. I got 6 of the 210s and 4 of the 240s on this delivery.
These knives are AWESOME! I actually got a hakata and a bunka earlier in the year and I didn't have a name for them or a proper section. I'm calling the Yahiko Ice. Boy are they curiously similar to that shop in Sanjo that is run by Mr. Yamamoto. hmmm what is it called again? Yoshi something or another...
The finish is just jaw dropping on them and the grinds are thin and beautifully done. White #2 is their preferred steel to use and they do a really nice job heat treating and quenching them as well.
https://www.chefknivestogo.com/yaicesh2.html
My only problem is it takes them close to a year to ship my orders. I got 6 of the 210s and 4 of the 240s on this delivery.
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Re: Yahiko Ice
We expect some sort of write up, hm
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
Re: Yahiko Ice
They look amazing, as did the other knives. Tempting even with all the other knives floating around.
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Re: Yahiko Ice
Ok I guess I could try and write something up after. I am still a complete noob when it comes to Japanese knives so i will give it my best shot.
Re: Yahiko Ice
Mark,ChefKnivesToGo wrote: ↑Thu Jun 07, 2018 9:49 am We're getting a lot of stuff pouring in and I'm having a hard time getting it all on the website. This line needs a spotlight.
These knives are AWESOME! I actually got a hakata and a bunka earlier in the year and I didn't have a name for them or a proper section. I'm calling the Yahiko Ice. Boy are they curiously similar to that shop in Sanjo that is run by Mr. Yamamoto. hmmm what is it called again? Yoshi something or another...
The finish is just jaw dropping on them and the grinds are thin and beautifully done. White #2 is their preferred steel to use and they do a really nice job heat treating and quenching them as well.
https://www.chefknivestogo.com/yaicesh2.html
My only problem is it takes them close to a year to ship my orders. I got 6 of the 210s and 4 of the 240s on this delivery.
What's the spin thickness? I'm tired of trying lasers for awhile. I need to try some middle weight or workhorse knives.
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Re: Yahiko Ice
Very nice knives. I think I might start with the Bunka first. A 180mm with 55mm height. Fantastic specs
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Re: Yahiko Ice
hahahaha I just had a guy call me and ask me to compare and contrast an Anryu and a Yoshimune and I told him "Forget about those knives and get the ICE!"
Re: Yahiko Ice
Knowing what we know and seeing what we see, I think that could be the best advice you can offer until they're gone.
Re: Yahiko Ice
Okay, all right, okay, all right. I bought one!ChefKnivesToGo wrote: ↑Thu Jun 07, 2018 2:41 pm hahahaha I just had a guy call me and ask me to compare and contrast an Anryu and a Yoshimune and I told him "Forget about those knives and get the ICE!"
I might do a passaround styled like the the one I did for the Yoshi SG2 or the one Lepus did with the Kubara. First I'll have to give it a whirl and see what I think.
Now it's my assumption that the Ice is also produced by the same maker of the Yahiko Nashiji that I already own. I plan to get a Yahiko Kurouchi soon as well. I'll end up keeping one, or maybe two, of these three knives. We'll see.
I'll be able to compare to the Anryu and Yoshimune given that I've owned both the 210 and 240 Anyru and two versions of the Yoshi 240.
Gonna be hard to measure the Ice to the Yoshi, apples to apples, since they are quite different. The Yoshi is more of a middleweight or welter weight and it's got a distinctive tip that's arguably the finest I've used. Unique finish, too.
Jeffry B
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Re: Yahiko Ice
The stainless cladding is definitely a plus for the frosted finish over so many iron clad knives from this region. They are awfully light for a long 240, insinuating a thinner spine. Doesn't seem to follow the norm here either for a Sanjo knife.
Jeffry I think you need to make this a buy in pass around, I'd be in!
Jeffry I think you need to make this a buy in pass around, I'd be in!
Last edited by Jeff B on Thu Jun 07, 2018 3:15 pm, edited 1 time in total.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Yahiko Ice
One gripe....
I'm getting tired of how tight the handles are installed to the choil on many of the new knives hitting the store lately! I like anywhere between 15-20mm between the handle and choil and consider 18mm to be about perfect.
NEED MORE FINGER ROOM IN A PINCH GRIP!
I'm getting tired of how tight the handles are installed to the choil on many of the new knives hitting the store lately! I like anywhere between 15-20mm between the handle and choil and consider 18mm to be about perfect.
NEED MORE FINGER ROOM IN A PINCH GRIP!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Yahiko Ice
ChefKnivesToGo wrote: ↑Thu Jun 07, 2018 9:49 am We're getting a lot of stuff pouring in and I'm having a hard time getting it all on the website. This line needs a spotlight.
These knives are AWESOME! I actually got a hakata and a bunka earlier in the year and I didn't have a name for them or a proper section. I'm calling the Yahiko Ice. Boy are they curiously similar to that shop in Sanjo that is run by Mr. Yamamoto. hmmm what is it called again? Yoshi something or another...
The finish is just jaw dropping on them and the grinds are thin and beautifully done. White #2 is their preferred steel to use and they do a really nice job heat treating and quenching them as well.
https://www.chefknivestogo.com/yaicesh2.html
My only problem is it takes them close to a year to ship my orders. I got 6 of the 210s and 4 of the 240s on this delivery.
I think I have the hakata and I love it.
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