or Connect
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Kikuichi or yoshihiro knife
New Posts  All Forums:Forum Nav:

Kikuichi or yoshihiro knife

post #1 of 4
Thread Starter 
Between theses too what brand would you go with. I know there are others but what you think be the better or are the the same .
post #2 of 4

There are several different types of knives in the Kikuichi and Yoshihiro brands respectively. You're going to have to be more specific.

post #3 of 4
Thread Starter 
With kikuichi the Swedish nickel Damascus and the yoshihiro v g 10 46 layer Damascus sorry forgot to put the line of knives
post #4 of 4

The kikuichi one is OEM laser overpriced for what it is; kikuichi has a repuation for that.  I have the same knife with a different handle by goko for 1/3 the price.  It is thin and chippy out of the box, you should microbevel.  Other than that it performs great and is easy to sharpen.

 

The yoshihiro is thicker, but I don't know much about the grind on this particular one.  

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Knife Reviews
ChefTalk.com › ChefTalk Cooking Forums › Food & Equipment Reviews › Cooking Knife Reviews › Kikuichi or yoshihiro knife