Seeing how I'm in knife replacement mode, I'm sure a koishi will end up in my holder at some point. I showed him the Kanehiro before it arrived and he had to get one. I replied "That choice would have been a no brainer if I had 'Blitz money'." He'll probably get the koishi, that jackass ~ > My Chef/Owner goofed on me for not choosing the koishi. That is a busy day for us so that knife will get it's fair share of prep OOTB. Now I know exactly what to expect when the Yuki arrives to the restaurant on Wednesday. The Fujiwara should be a great performer in it's own right, though. They're different, more nimble, with a finer tip than the Fujiwara Santoku. If you can care for the more delicate nature of the Bunka shape and deal with a little less length, I think the Bunkas would blow your mind as a smaller/delicate prep tool. If you go with the 195 Gyuto, then you also have a tip to worry about, but you get more length. The Fujiwara feels like it might be more durable, especially because of the Santoku shape. Shimo is a fully reactive blade, otherwise I would tie it w/Yuki for #1.Ä«etween the Fujiwara and the Bunkas, the Masakages just feel like light food scalpels, but I would have concerns if your prep/line environment abounds with stainless steel, plates, and other hard objects that you could ding the tip on. Koishi is a little thicker than the other two Bunkas. Honestly between the 3 Masakage Bunkas I'd probably pick the Yuki #1, Shimo #2, Koishi #3, unless the AS steel in the Koishi is a major factor for you. This knife actually shows the clad construction at the spine better than any knife I've seen yet - pretty cool. The cladding is a true San-Mai and the spine could use some smoothing also IMO. The neck/choil area needs some finish sanding to smooth out the edges. My 1st impression OOTB was that I thought it would have been better. It's fit and finish were not quite up so the Masakages IMO - not bad, just not quite the same. The Fujiwara has a longer blade road and smoother convexing than the Yuki (but it's taller also). They were 4.2 oz and are lighter than the Fujiwara. My 2 Bunka examples were almost identical in profile/geometry/weight/size, etc. The Fujiwara is a taller blade and has some extra length over the Bunkas. The Yuki and Shimo are thicker at the spine in the back 1/3rd of the blade, but they are thinner at the very tip, due to the Bunka geometry vs. They're all thin at the edge, but the Yuki Bunka was one of the thinnest knives at the edge I've ever held in my hands - I haven't seen an Adam Marr knife yet, though. Using both visual cues and doing the best I could with a digital calipers, the Yuki was thinnest at the edge, followed by the Shimo, then the Fujiwara. Keep in mind all of these should be great performers - we're splitting hairs here to some degree. OK, I looked closely at these 3 last night.
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