Haiku Kurouchi Tosa Knivessearch

Haiku Kurouchi Tosa Knives

Haiku Kurouchi Tosa Knives

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This is a $50 knife with a made up $350 "MSRP" so you think the ripoff $170 pricing is a steal, aimed at people who have never seen a kurouchi knife before and are easily bamboozled by random Japanese words.

Perfect example of price anchoring and why it works.
sockpuppy
I took one glance at the ferrule and knew something was fishy.

This is not something you want to see on a knife anywhere near this price point, let alone at $350.
looks like it will rust in notime, if you forget to dry with towel after wash.
homeless
Ever heard of Herder Windm√ľhlen knives? They rust quickly too, if you don't try them. However they are sharp and affordarble. Very popular in Germany.
once again B01 is not available this is why I requested this drop again
The default option 1 isn't even available..
No option 8 available? I
I wonder why options 1 and 8 are not available in the selection menu.
If option 1 where to be made available i would also purchase it.
I got my Santoku and have been using it for a while. It is truly a piece of artwork and handy. Obviously better than those I found in a supermarket (I won't tell you its name, sorry).
knives arrived a couple days ago and alt they are very good looking I am somewhat disappointed with the quality of the blades as they have a slight bend in them which is really frustrating on a knife of this price. I am including photos where you can see both the nakiri and the gyuto have a slight curve along the length of the blade.






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I have one, it is great. I have shopped i. The beverly hills store and online.
myrna_brean
That's funny, that looks like it might be the same knife I was talking about, and that looks just like my cutting board too lol

Unfortunately it's the wrong coast for me, but if I ever make it back out that way I'm definitely making time to stop in there ūüĎć
*psa* I am completely new to knives and know nothing.

What's so special about the atsu deba that makes it so much more expensive than the vast majority of the other knives?
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Good points about the Deba,

I don't know so much about this series of videos though...they are not a great representation of Japanese cuisines and knife skills to say the least.
Fuzz
He is a pretty well-known chef who was trained up the traditional way in Japan, and tends to be lauded for his knife skills (though not with the deba specifically), so I think he's probably doing alright at least. You're free to disagree of course, but the man's abilities as a sushi chef are pretty well established by sources other than myself. As an anecdote though, I have actually met him, and what you see in the videos is certainly not all he's capable of. That really wasn't why I used it though. Honestly, it was just the first video that came to mind of a person handling a deba where the knife was extremely visible.
That's not a weld, I don't know what everyone is talking about but this is not a weld, the knife is made out of the one metal piece .
I have never ever seen any manufacturer that makes the blade out of a square metal sheet and then welds a tang, this does not make any scene, how will u sharp the knife? with what you'll hold it to work on it ?

No one would ever compromise a small piece of metal for convenience and easy work, at some point you'll have to work more time because you are missing a handle which is like 2$ of metal, this will lead to extra effort and time put in making a knife without a handle, cost efficient will be lost because you'll need to have extra tools and use specifically hard methods to forge a knife where you can't have a grip on it to work on it.
https://www.messerforum.net/fotoalbum/data/838/Haiku_Kurouchi_santoko_009.JPG
If you don't understand it,The knife is suppose to look rough, that is the theme, it is artistic at one point

watch this video https://www.youtube.com/watch?v=W4CRH8CO4X0
if you really want to know why it looks like a weld, that is because its one piece of metal which one part of it is hammered heavily to make an extra long piece for the handle - that's a "Tang".
1:27 is the point where the tang is being made.
Albert.A
I'll give one last reply here, as I didn't see this post until just now.
I do understand the purpose/appeal of a kurouchi finish, I've owned half a dozen or so... but what we're seeing in the product images here don't look anything as close to as nice as the one in the pic you provided. Nothing wrong with that finish at all!

I know not everyone agrees, and that's fine, but I still think there's more than just hammer marks on some of the pics I've seen. Just my opinion.
And again, I'm not saying they're made by welding a tang on, the conversation got derailed into that. (And I don't mean any offense, but you're wrong about that being something that is NEVER done by anyone, you just are. It's been seen and discussed plenty, but as I said before, in stamped and material removal methods, not fully forged blades) But that's still not to say it might not be a repair. Metals warp and crack from time to time, it's a fact of smithing, the question is what the smith does with it when that happens.
Some will discard the blade, some will sell them as seconds, some will just sell them as is at full retail.
I know in my head that a GOOD weld on the tang of a kitchen knife is stronger than any pressure were going to put on it, and in the grand scheme means nothing.....but you won't ever see me pay full price for one, if i buy it at all.

I'm also familiar with the video you posted. I own a gyuto made by that man....he knows how to make an excellent knife at a better price point than the ones we're talking about here. I will gladly be buying more of his work in the future
I don't own this knife, but the blade is not "spot welded" to the tang. They are trying to sell a traditional japanese kitchen knife who's appeal comes from the appearance and use of traditional techniques to manufacture. Welding a blade to the tang is not traditional--it's not even something I've seen on anything besides the cheapest rambo style hollow handle knives. The tang is forged into a partial rat tail tang by repeatedly hammering the mild steel into this shape. Power hammers and even angle grinders might be used to obtain the final shape of the blade and tang, but spot welding is not something I have seen done on any japanese kitchen knife in this price range.
lobster
This is something that haven't been done by anyone, you can't call something a tang when u weld it, the meaning of tang is having the same metal piece forged into a handle and a blade together.
Albert.A
Shun calls it a "Composite Full Tang."