So I bought the other Steve G video review Yahiko, the Nashiji 210 mm in White 2. I haven't had much chance to cook since receiving the knife, so these are some early observations rather than a review.
The F&F overall is good. The handle to ferrule transition is good, less than 1 mm difference.
Coming out of the handle, the blade is thick. However, one inch past the heel the spine is already noticeably thinner. It transitions smoothly into a thin tip, perfect for getting onions ready for dicing.
The spine and choil are nicely rounded, no edges to wear on your fingers.
The profile is flat. You aren't rock chopping a medium sized onion with this knife. You'd have to shingle out slices like they do when rock chopping with chuka-bochos. You might liken the profile to an elongated nakiri (realistically a santoku, but I don't like those) with a tip. Very flat until you get about 1-1/2 inches to the end, when the edge rises up to meet the spine. More than enough tip to work with, far superior to the tip of a santoku.
So choppers, this is your knife. I think it does fine with push cutting.
I have no other nashiji finished knives against which I can compare the finish.
A nice blue patina was already on the edge. Whatever Steve G tested this on did a nice job.
Yahiko Nashiji 210 Shirogami 2 - early comments
-
- Posts: 928
- Joined: Fri Jan 27, 2017 12:38 pm
- Has thanked: 5 times
- Been thanked: 48 times
Re: Yahiko Nashiji 210 Shirogami 2 - early comments
I've got a 240 as you know. I suspect the 240 is even better at push cutting, or as I've called it, push chopping (gliding?). The rest of your description matches what I have found. My handle to ferrule is as good as it gets. Nicer looking in person too, even though it looks good in photos.
Probably the second best chopping profile I have encountered on CKTG after the Tet Hammered.
Probably the second best chopping profile I have encountered on CKTG after the Tet Hammered.
Jeffry B
-
- Posts: 2504
- Joined: Thu Jan 26, 2017 11:03 pm
- Has thanked: 2 times
- Been thanked: 32 times
Re: Yahiko Nashiji 210 Shirogami 2 - early comments
Is the Gihei b2 third in that lineup?jbart65 wrote: ↑Fri Jun 30, 2017 12:18 pm I've got a 240 as you know. I suspect the 240 is even better at push cutting, or as I've called it, push chopping (gliding?). The rest of your description matches what I have found. My handle to ferrule is as good as it gets. Nicer looking in person too, even though it looks good in photos.
Probably the second best chopping profile I have encountered on CKTG after the Tet Hammered.
Re: Yahiko Nashiji 210 Shirogami 2 - early comments
No, Spence. Konosuke ginsan. Short at the heel, but a great chopping profile. The Tet, Yahiko and Kono stand above the others.
I'd put the Gihei in the second tier.
I'd put the Gihei in the second tier.
Jeffry B
Re: Yahiko Nashiji 210 Shirogami 2 - early comments
Also, a huge fan of the kono ginsan, one of my favorite knives. I could see it not being for everybody, but it basically ticks the boxes for me.
-
- Posts: 2504
- Joined: Thu Jan 26, 2017 11:03 pm
- Has thanked: 2 times
- Been thanked: 32 times
Re: Yahiko Nashiji 210 Shirogami 2 - early comments
I have lusted over that knife. The only thing that keeps me from buying is the height
-
- Posts: 928
- Joined: Fri Jan 27, 2017 12:38 pm
- Has thanked: 5 times
- Been thanked: 48 times
Re: Yahiko Nashiji 210 Shirogami 2 - early comments
Interestingly I run a battery of Kono Ginsan 240 & Yahiko Nashiki 210. I wanted the Tetsuhiro 240 when I became aware of it and watched the vid, but by then it was too late.
I guess I have a type.
I guess I have a type.
- Jeff B
- Posts: 14760
- Joined: Fri Jan 27, 2017 5:59 pm
- Location: Louisville, Kentucky
- Has thanked: 1989 times
- Been thanked: 2355 times
Re: Yahiko Nashiji 210 Shirogami 2 - early comments
You guys are really making me want one of these! I am just a lowly home cook and have at least a dozen different gyutos already that I really like and have no need for another. But with us when is it ever really about need!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.