I had the Hatsukokoro Bunka. When it comes to bang for your buck I think this is one of the best out there. BUT I did sell it again, because the knife was kind of soul-less. Sounds weird to some. Others will understand. But for a pure working knife, especially in a professional kitchen, I think it's hard to beat. And that convex geometry is easier to thin compared to the hollow geometry the Katos and Nigaras usually come with.
nigara only uses hollow grinds on their budget lines. this is one of the cheapest knives they currently have and for the money it's a really excellent value. Nigara grinds on their mid, high and custom tier knives are superb. and they do it all.
@@omfgbbqsauce1177 No. The opposite. That's why I said it's easier. The only knives where you would have to grind a new primary are hollow ground knives. Convex grinds you lay flat and slowly roll towards the edge. You can perfectly see where you are taking off material. If the edge and spine don't touch the stone, you are taking material off in the middle. If the edge touches the stones, you are taking off material right behind the edge
Hey! Just wanted to say I picked up a Yoshikazu Tanaka 240 gyuto in White 1 from you guys about a month or so ago and Im loving it! It's my first Japanese knife and certainly wont be the last
Hello, Thanks for this video. Not being a big fan of Minamo finish, what how these two alternatives compare: Yoshimi Kato Ginsan Nashiji Walnut Bunka 17 cm Yoshimi Kato SG2 Tsuchime Bunka 17 cm ? Same blade geometry? (unclear, I get contradictory info) Thanks
