210 gyuto, Yahiko Ice vs Hinoura Tsuchime?

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marlinspike
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210 gyuto, Yahiko Ice vs Hinoura Tsuchime?

Post by marlinspike » Thu Aug 02, 2018 12:03 pm

I didn't do the full questionnaire because this isn't the usual recommendation request. Just curious if anybody has thoughts on how these two compare, particularly for detail work, not as a main chef's knife.

Hinoura Tsuchime https://www.chefknivestogo.com/hitaw2tsgy21.html

vs

Yahiko Ice https://www.chefknivestogo.com/yaicesh2gy21.html

The former I like because I love my Hinoura Tamashii nakiri and it fits a lot of what I need. The latter I like because of the two recommendations Mark gave me, it is the more forward-weighted one.

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jbart65
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Re: 210 gyuto, Yahiko Ice vs Hinoura Tsuchime?

Post by jbart65 » Thu Aug 02, 2018 12:45 pm

I haven't used a Hinouri yet, but I did briefly own a Yahiko Ice 240 and I now own a Yahiko Ice bunka. (I sold the 240 to pick up the bunka.)

Personally, I think the Ice line of knives is one of the best I've tried among the many Japanese knives I have used or owned. The finish is tremendous, of course, but it wouldn't matter without performance. The Ice has performance in spades.

I basically describe the Ice as a semi-laser. It cuts similarly and almost as well as a Kono HD or a Shibata, but it's got a little more weight and thus power. It's by no means a middle-weight, though. Definitely on the lighter and nimbler side.

The Ice, like most Japanese knives sold on CKTG, has a good all-round profile. It' can do rocking decently enough and chops low and soft ingredients well, but it's best as a pusher. It's also a very precise knife with a thin tip that can handle virtually any delicate task with aplomb.

The steel takes an incredibly keen edge and sharpens up quickly. Being W#2 it will get some tiny microchips now and then, but it's nothing out of the ordinary for that particular steel.

I wouldn't recommend this knife for a pro unless one don't mind the finish getting messed up. It's ideal with home cooks who want a lighter knife, but one that's not necessarily a laser.
Jeffry B

DanielB
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Re: 210 gyuto, Yahiko Ice vs Hinoura Tsuchime?

Post by DanielB » Fri Aug 03, 2018 2:51 pm

I too have the Yahiko Ice bunka and love it. It's become my pretty much go-to knife for most things in a home kitchen. It definitely excels as a push cutter, as Jeffrey says.

Another knife you might consider is the Makoto white #2 gyuto. Very similar specs, same steel, excellent fit and finish, and $90 cheaper. Just came back in stock too. I haven't used it, but everyone raves about it. Very likely one of the best deals on the site.

marlinspike
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Re: 210 gyuto, Yahiko Ice vs Hinoura Tsuchime?

Post by marlinspike » Fri Aug 03, 2018 4:14 pm

Is the Yahiko a machine made blade? I ask because the finish makes me think yes. Will it be as nicely made as the Hinoura even though it is not a knife the maker sells under his own name? I wouldn't think to ask it, except my Hinoura Tamashii Nakiri is such a joy to use, in a way that is better than anything I've used, and I couldn't explain why exactly, which I assume comes from the expertise of the maker.

marlinspike
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Re: 210 gyuto, Yahiko Ice vs Hinoura Tsuchime?

Post by marlinspike » Sun Aug 05, 2018 6:42 pm

marlinspike wrote:
Fri Aug 03, 2018 4:14 pm
Is the Yahiko a machine made blade? I ask because the finish makes me think yes. Will it be as nicely made as the Hinoura even though it is not a knife the maker sells under his own name? I wouldn't think to ask it, except my Hinoura Tamashii Nakiri is such a joy to use, in a way that is better than anything I've used, and I couldn't explain why exactly, which I assume comes from the expertise of the maker.
Did my research, and figured out the rest. So any worry about the quality of the Yahiko is definitely unfounded. That said, reading the various tests jbart did of the Yahiko, I think the finish might be a bit stickier than I'm looking for. I briefly was distracted by Konosukes, but then noticed the size and how little of it is flat, which has me thinking I'll go Hinoura, but the downside there is the blade is just a bit too short (in height, not length) for me. Maybe Mark can pull an especially tall one for me? If only money were unlimited, I could try them all....

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ChefKnivesToGo
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Re: 210 gyuto, Yahiko Ice vs Hinoura Tsuchime?

Post by ChefKnivesToGo » Sun Aug 05, 2018 8:02 pm

I think we only have 2 left and they’re a year out if I decide to do them again.
Mark Richmond
Co-Owner www.chefknivestogo.com
Founded in 2002
Madison Wisconsin

marlinspike
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Re: 210 gyuto, Yahiko Ice vs Hinoura Tsuchime?

Post by marlinspike » Sun Aug 12, 2018 4:06 pm

I was all set on the Hinoura, just waiting for some bank issue to clear up (hotel kept the original hold on my account for 10 days, despite the actual charge at the end also hitting me, wtf Hilton), but now that I'm about to buy I'm thinking, will the grind on the Hinoura cause wedging, given that it is almost like it is sabre ground?
https://images.yswcdn.com/-670987815153 ... 0mm-24.png

I keep clicking back and forth between the Yahiko Ice, the Hinoura, and the Konosuke Sanjo (which I realized I'd have to wait a while for)


Taking another look, is what the Hinoura has going on actually an S-grind?

marlinspike
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Re: 210 gyuto, Yahiko Ice vs Hinoura Tsuchime?

Post by marlinspike » Mon Aug 13, 2018 1:53 pm

Finally bit the bullet and went with the Hinoura. Will report back once it arrives.

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jbart65
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Re: 210 gyuto, Yahiko Ice vs Hinoura Tsuchime?

Post by jbart65 » Tue Aug 14, 2018 12:07 pm

The Yahiko Ice finish doesn't cause a lot of stickage, but it's noticeable when the knife is new. Wedging is virtually nonexistent, though. Hinoura is one of the few lines on CKTG I haven't tried. In time ...
Jeffry B

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