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Discussion Starter · #1 ·
I recently purchased two knives from the yuki line by masakage, and they are putting my miyabi kaizen gyuto to shame. I'm mostly noticing the lack of balance of my miyabi after using the yuki nakiri ( which is a shame considering I payed a little more for the miyabi) I'm looking for something in the 200-250 $cad range and have a new found preference for carbon steel. I have been sharpening my knives on a 1000 grit king stone and a 5000 grit penguin stone . I am picking up a 2-300 grit stone in the coming weeks.
I am looking for a rather light knife, I have small frame and have to do delicate work with my knives and so a lighter knife seems to suit me better.

Also this is my first post. Thanks in advance for all the help.

Kai
 

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Discussion Starter · #4 ·
Foody 518:

The ikazuchi looks very nice and at a very good price point. Do you have experience with this knife?

Millions Knives:

yes yes yes. The miyabi was my first knife and it was not my most educated purchase. It is stainless steel (no rust yay is what i thought), it is japanese ( ish), and it looked pretty (i have grown to hate the"damascus cladding every time i sharpen it). However i have been shopping around holding different knives at shops around toronto. I agree with you that wa handled knives are much lighter than full tang. My Masakage knives feel much better in my hands and i do use a pinch grip. Thank you for the clarifications!

Thanks for the input pals
 

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Discussion Starter · #6 ·
a little heavier.

I held some lasers at Knife and they were a little too light. On the other hand i held the fujiwara maboroshi wa handled gyuto at KNIFE and it was far too heavy for me. 

I have not been to Tosho as its not in my end of town however i have oggled their website and am thinking of making a trip down there today! 

I just checked and it seems like the konosuke is out of stock which seems to be the case with lots of the knives at Tosho. thank you for steering me back towards their website tho!

Kai
 

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Discussion Starter · #8 ·
Alright! I went down to Tosho and held some things and i have a much clearer idea of what i'm looking for. The two standouts were the Takeda NAS 210 mm gyuto and the Konosuke White #1 210 mm gyuto. The only caveat is that these knives are more than twice my budget. They are beautifully crafted and the perfect weight for me and i'm willing to save up a little longer. Does anyone have experience with these knives? they just feel right in my hand. Any other knives to look into that are of a similar weight/build quality ?
 

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Discussion Starter · #10 ·
Thanks for the reality check! I have a stainless henckels cleaver, the 165mm nakiri, 270mm suji and the miyabi. I admit that i am often whisked away by the aesthetics of the knife and it has come to bite me in the rear (miyabi). Thanks for the input. I don't work at a kaiseki restaurant however it is my favorite style of food to prepare at home. I currently work in a singaporean restaurant my prep tasks are mincing chili/garlic, julienne ginger, barrel cut carrots/cucumber, slicing shallots/ green onion/ chili. I use my nakiri for most of my veg prep. I'm using my gyuto for meat and fish mostly: portioning petit tender, trimming pork belly, portioning fish and slicing cooked protein for dishes. My miyabi still does the job, but i feel that it could be done more effectively with a knife that can hold a sharper and more precise edge. I will look out for an itinomonn 240 mm gyuto,

Thank you very much for the input. Millions knives. 
 
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