Matsubara ZDP189 Migaki Gyuto 210mm vs Kanjo ZDP-189 Gyuto 210mm - Western Handle

[Pat Y]

I decided I "need" a knife in ZDP189. If Sukenari was in stock I'd probably grab one as I love the AS version 240 I have. Anyway, this gives me the opportunity to try another maker. I know these are fairly new additions to Marks store but I really didn't find a ton of posts on either maker when I searched, even for their other knives. Anyone want to give their opinions?
As far as the Kanjo I normally prefer the traditional Japanese handle but this particular version is stunning in my opinion. The Matsubara is a beauty also and seems to be a bit more "handmade" vs machine which I always prefer. I probably can't go wrong with either version but they are a bit pricey so I won't be trying both.

[stevem627]

I’m also curious about Matsubara. I think I really like several of their knives and they will be on my list of next knife. The video on their maker seems really intriguing, and I’d like a new knife that is a tall workhorse style and the Matsubara styles seem to be made that way.

I’d also agree that Kanjo western knives look like really well done designs.

[Pat Y]

So after not being able to decide I ended up trying both makers on a smaller scale. Kanjo ZDP 120 petty and Matsubara 210 "Wavey face" in B2.
I've only used them on some sweet peppers so far but my first impressions:
The Matsubara has a really sturdy "beefy" feel to it. Not the delicate feel that some of my Japanese knives have. Nice fit and finish. I'm a total sucker for this type of finish. Really gives it some character. I didn't think I'd care for the burnt oak handle but it's much nicer in person so I'll probably leave it. I really like the height of the blade. Plenty of knuckle clearance. It slid right through the peppers with ease. Overall very pleased.
Fit and finish on the Kanjo petty is excellent. I LOVE this handle and I'm usually partial to wa handles. Fits my hand perfectly. Sharpness out of the box is very good so I don't have to worry about sharpening ZDP yet. The Kanjo definitely has more of a sterile "machine made" feel to it vs the more "artisan" Matsubara but based on my initial impressions I'd try knives from both makers again.

[Altadan]

I felt the same about the burnt oak handle

Would you mind adding some more impressions (of both) since?

[Pat Y]

I felt the same about the burnt oak handle

Would you mind adding some more impressions (of both) since?

I'm just a home cook so I have not gotten a ton of use from either but the Kanjo petty is quickly becoming my go to petty. Sharp, nimble and enjoyable to use. I have not found anything at this point that I can complain about.
As far as the Matsubara, I used it to prepare scalloped potatoes the other night. I like to slice them myself rather than use the food processor. As I often do, I use several knives so as to compare different makers and types of grinds as I'm still in the learning stages. I compared it against a Nigara 210AS Kiritsuke which is one of my favorite knives. It simply blows through anything I've used it on. I did finish sharpen the Matsubara and with that it sliced really well but with the bigger potatoes I encountered what I guess everyone calls "sticktion". I attribute this maybe to the extra height on this blade? It was not an issue with the Nigara. I've used it on peppers and chicken breasts with no complaints. I'll be using it more in the upcoming weeks so maybe I can give a little bit better report. I absolutely love the look of the blade. One of my favorites as far as aesthetics. As I said before, its a sturdy feeling blade giving a confident feeling on the board. Not delicate like some of my other knives. Hope this helps a bit. I'm not the greatest at putting down a good review (unlike some of our members here).

Pat

[Altadan]

That's plenty good, thanks Pat!

[Wassabi777]

Love my Kanjo 240 Wa. It has that seki sort of fit and finish and is good at everything. The grind is between a laser and a workhorse. It out-performs my thinner knives by outlasting them. Also excels at rocking on the cutting board.

[Qapla']

Are there any chef's-knife tasks you would not use the Kanjo ZDP-189 gyuto for?

[Wassabi777]

Probably extremely crusty bread, Parm rind and tough squash. Its not super delicate and the fact that it stays sharp for so long allows you to keep it a bit thicker at the edge.

[Qapla']

Would you worry about, say, carving poultry with it?

[Drewski]

Would you worry about, say, carving poultry with it?

Carving up the breast - go for it. I wouldn't be shoving a knife like this between leg/wing joints.

[Qapla']

Would you worry about, say, carving poultry with it?

Carving up the breast - go for it. I wouldn't be shoving a knife like this between leg/wing joints.

Which Kanjo ZDP-189 knife do you currently use?

[lsboogy]

I've got a couple of Matsubara blades (both B2) and they are in rotation as often as anything. The go where directed, take and hold a great edge, and cut like beasts. I really like the 210 as it's really tall (55mm) and I have big mitts, so it is about the only 210 that goes out of the house.

[Drewski]

Would you worry about, say, carving poultry with it?

Carving up the breast - go for it. I wouldn't be shoving a knife like this between leg/wing joints.

Which Kanjo ZDP-189 knife do you currently use?

I don't have any ZDP-189 knives actually

[XexoX]

I don't have any ZDP-189 knives actually

I am shocked. Shocked, I tell you. Keep watch, Mark is trying to convince Sue to have a week of free shipping to Canada! You can rectify this deficiency in your collection then.

[Drewski]

I don't have any ZDP-189 knives actually

I am shocked. Shocked, I tell you. Keep watch, Mark is trying to convince Sue to have a week of free shipping to Canada! You can rectify this deficiency in your collection then.

Hahaha I think I'm covered with R2 and HAP40. I also know how silly this is, but the name "ZDP-189" has been a contributing factor to not bothering with it.

[packster]

Thanks for the feedback on teh Matsubara. It looks really nice ...