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  • godot@lemmy.world
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    9 days ago

    The Yuki line really is solid, I like my 240mm Yuki gyuto a lot. Nice grind, some interesting concavity, super thin behind the edge. Really good cutter. I think mine’s closer to 60HRC, retention is only okay but it sharpens insanely easily, just loves any degree of polish you throw at it.

    I had one of the sujihikis for a while, too, decent knife but I didn’t like it as much.

    Several years ago I wanted a Yuki long petty, say 200mm on the edge. Now it would be more than I’d want to pay.

      • godot@lemmy.world
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        9 days ago

        Artisanal Japanese kitchen knives are all up, for obvious reasons, but the Yuki skyrocketed. It was popular because it was affordable, stainless clad white #2 with an okay handle. I think that popularity juiced up the price, which sadly defeats the purpose.

        That bunka is a fantastic knife for under $100. I paid $150 for my Yuki gyuto, which was a legitimately good deal even at the time.