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[–] 6 points 2 days ago* (9 children)
  • [–] 2 points 2 days ago (5 children)

    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.

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  • [–] 2 points 2 days ago (4 children)

    All those knives were under $100 when I bought them.

    Now I don’t even want to check.

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  • [–] 2 points 2 days ago (3 children)

    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.

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  • [–] 2 points 2 days ago (2 children)