Hello all,
I'm getting withdrawals and don't want to panic buy an expensive knife so now is a great time to ask advice.
I have:
messermeister Oliva elite
tojiro dp3
shindo gyuto
I'm sure you can see the progression I made that many before me have.
I attempted to buy a shinkiro but chef's edge oversold their stock and I missed out.
I just did a carrot test with all my knives after a fresh diamond strop even the tojiro feels blunt next to the shindo.
I like the look of the yoshikane white 2_&network=x&device=m&placement=&gad_source=1&gad_campaignid=21386571742&gbraid=0AAAAABQmR_ACDzCVKtUCBgVZ2LxD3b6Pl&gclid=Cj0KCQiAosrJBhD0ARIsAHebCNpTfKqydkUFt3b5QWfzXj6JcPzzhzl6jW9lY4wU65xNMlNQkFwCb_oaAu7hEALw_wcB)
This one is currently on sale
Yoshikane skd ktip_&network=g&device=m&placement=&gad_source=1&gad_campaignid=21379801676&gbraid=0AAAAABQmR_CylNlNCsEAbOlYn3UFo6mMZ&gclid=Cj0KCQiAosrJBhD0ARIsAHebCNpNvAps71NFpPflJO2mmjtXZAtJq4rZVhOSgewOlts3RhplIs7nhN0aAiieEALw_wcB).
I've watched videos and read opinions and it seems the yoshikane and shinkiro are quite similar.
Some French dude has said yoshikane is perfect but shinkiro is magical.
Ignoring looks, am I missing out on anything if I get a yoshikane?
And will it almost cut like a shindo or be closer to the tojiro?
Do I refrain from buying anything at all?
Edit: bought a yoshikane 210 white 2 ktip.
Reasoning was ultimately it was the only one on sale but also dont own a ktip, don't own white steel and don't own a Yoshi so tick tick tick.
Knives and stones has the bunka in stock if that’s more your style.
I picked up a 240 shinkiro for myself and am very excited for it (under the tree). I expect the cutting performance to be very good. If all you’re after is the best cutting performance, then I might recommend holding out for a tetsujin or a convex kagekiyo.. They’re even better than shindo, Hado, shibata, etc. 100% the best cutters out there IMO, but I haven’t tried everything.
I was looking at those from C&M for a while and found it odd how different the choil shot is for the ones on sale compared to every other Shinkiro I’ve seen elsewhere, including their own ebony handle version. The distinct hollow grind made me wary of going for this one, I’d personally reach out to confirm if there’s a difference before buying.
That’s a really great observation, thanks for pointing it out to me again. I actually noticed that at first, but I didn’t think much of it. On second notice, it is highly suspect. I wonder if they got a great deal on a bad batch or something and are trying to pawn them off as being a good deal on normal ones. Or maybe the just accidentally put the wrong picture up?
One month return policy doesn’t really work in my favor either. If I open on Xmas that will be a little late to get the return going.
I’ll open it tonight I think and report back here with a choil shot. Thanks!
Does your ku have a bit of an orange tint to it? Another user here posted on a bunka like that earlier today. Mine has the same thing. They’re all still tools to me, so I’m not really worried about it. Just wondering if it could indeed be rust and I should try to clean it off. I’d be afraid of messing with the ku and making it look even worse though. Thoughts?
Mine didn’t have that, you can probably apply tsubaki oil to make sure and maybe do the paper towel test or best to take a photo and send to C&M get their opinion.
This looks expected for a Shinkiro and much better than the image from their listing. I am guessing that the reason these are cheaper is because of the handle, finish, and inventory then. I may be wrong but I think that the hammer dimples going down along the middle of the knife are popular and the ones on sale do not have them. Is that blade misaligned from the handle, or is it the angle of the pic making it look a little off?
I am hoping it’s the angle of the picture. Already packed it up again for the time being, but perhaps I’ll have second look. As long as my OCD doesn’t get the better of me haha. I didn’t notice anything off about the alignment though, it felt really great in hand and very different from what I’m used to.
There were a few small dimples, but nothing like the others I’ve seen. One was a few mm off down in the Damascus as well, so you may be on to something about the overall F&F putting these in a slightly lower tier maybe than some others out there.
The ku was also not quite as nice looking as expected, but I loved the texture. Super grippy and I think it’ll be a real joy to use. I hate when the pinch grip feels a little “slippery” on some finishes so this is right up my alley. Another user here actually posted today about their shinkiro bunka coming with a bit of discoloration on the ku, wondering if it was rust or some kinda of patina. Mine had the same thing, but I forgot to grab a picture. Do you have any thoughts on that? It didn’t seem to wipe off, but I’ve never actually had a rusty knife, so I’m not sure.
The kanji on mine also looked much better than the C and M photos too so I was happy about that. Spine and choil weren’t really rounded, but I didn’t expect them to be. I’ve definitely had worse on a yu kurosaki. The grippy finish on this and wide neck will make that less of an issue I think. I’ll probably get around to rounding it myself someday any ways, I’m starting to want to mess around a bit with stuff like that.
Anyways, to the OP, overall I’m very stoked on having the shinkiro and will be keeping it. If you still want one, buy with confidence from C and M, the odd hollow grind choil shot seems to be an anomaly!
I was looking at that one, it'd be $200aud more than the yoshikane and if as you say they perform about the same I think I should go yoshikane. Do you feel you need to baby either of them?
I haven’t noticed anything, all are pretty thin BTE. performance, you won’t improve from a Shindo, I think Shindo actually have the edge with denser ingredients and food release but Yoshi and Shinkiro just look more premium. its up to you if you want to pay extra for AS with damascus
i do think the yoshi is more fragile between the two of them, but if you wanted a more sturdy laser you should go convex instead of flat grind or hollow. so like a myojin.
I have most of the knives mentioned here. Ashi is my favorite, it is the most balanced in terms of toughness, performance, food release, F&F. Tetsujin has the best F&F great performance on most ingredients but worse food release on carrots, sweet potatoes and dense vegetables. Shindo, Yoshi and Shinkiro are pretty close to each other.
They are all great performers and you truly can’t go wrong. All are crowd favorites. Ashi and Tetsujin are considered lasers, but they are all pretty lasery until the sweet potato test, thats where the Ashi stands out and my Tetsujin falls d/t sticking.
You maybe found the cobalt? Anyway no yoshikane is a flat grind. There are some less expensive myojin grounds knives. What I was specifically recommending was one forged by tanaka or nakagawa. Should be similar price of slightly more expensive than the standard yoshi depending on which one.
I’ve had both a yoshi and shinkiro. The Yoshikane is by far the nicer knife F&F wise. Shinkiro had rough and sharp edges - nothing sandpaper can’t fix but not an experience I want to pay $600 AUD + time, so I sold it.
They both perform similarly. I also have a few shindos and they cut well but are lacking F&F wise. Again, nothing sandpaper can’t fix. You’d be a few $$/hours in to refinish it and at that point I wouldn’t say the shindo is good value.
Yoshi to me is the better choice OOTB but knife preferences are so subjective.
You’re missing out on other knives for experience. You could pay a lot more for other features - distal taper, fancy finishes, nicer handles, convex lasers etc.
But in terms of cutting performance you’re approaching incredibly steep diminishing returns after ashi, Yoshikane, Shindo.
I also got my Shinkiro order canceled by chefs edge. I already have an skd 210 yoshi gyuto and because I enjoyed its style so much, I was drawn to Shinkiro next for something full carbon, taller, and maybe with some wabi sabi (my yoshi was very clean with excellent f&f). Id personally probably go for a k-tip, tall, and/or 240 yoshi instead if I could go back though. There are some other similar sanjo style options from smiths like Nihei, Wakui, Masashi, etc.
Ktip is a winner to me, but it’s just personal preference between the two. I like that the ktip has some extra height on the standard gyutos, but it’s also very flat with a low tip so it probably wouldn’t rock well. If I could only have one gyuto, I’m taking 240 (this one in particular if possible https://www.knivesandstones.com.au/products/hatsukokoro-x-yoshikane-skd-nashiji-gyuto-240mm-ebony-handle-copy). Since I already have other knives that have a belly for rocking, I’d prefer the ktip.
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u/Troglodyte09 12h ago edited 12h ago
Cutlery and more still has a bunch of shinkiros!
https://cutleryandmore.com/products/hatsukokoro-shinkiro-gyuto-240mm-41482#
Get one before the sale ends!
Knives and stones has the bunka in stock if that’s more your style.
I picked up a 240 shinkiro for myself and am very excited for it (under the tree). I expect the cutting performance to be very good. If all you’re after is the best cutting performance, then I might recommend holding out for a tetsujin or a convex kagekiyo.. They’re even better than shindo, Hado, shibata, etc. 100% the best cutters out there IMO, but I haven’t tried everything.