Yep. I have had Maruoyama stones myself and Aisa is a strata. As always though stones are unique and it's hard to draw distinct conclusions. Maruoyama tends to be soft stones. Feel free to shoot me an email if you have questions on it I can try to help: naturalwhetstones.com/contact-me/
These are always fascinating. If you identified the Nakiri, I missed hearing it. Can you please identify the knife, and give your blade opinion? It looks quite nice. Thanks again.
Hey Edward, I didn't end up identifying it. It is a Hitohira Kikuchiyo Kyuzo White #2. Not a bad blade, but relegated to testers on my end. I just have others that I like better, but it would do a great job. Nakagawa (Kikuchiyo) makes great stuff, and Kyuzo is a very good grinder. Can't go wrong!
@@naturalwhetstones …I’m looking to upgrade Nakiri, prefer 180cm to 165cm, prefer octagonal Wa handle, like White #2, but would entertain another carbon steel…can you recommend a few favorites?
@@edwardrutledge2765 Probably a bit more to the equation that needs to be figured out. Do you want Kuro finish or any other specific (nashiji, etc.) Do you like workhourse thick knives, medium, ground, or thin laser type knives? My favorite knives are Takada no Hamono knives but they are super thin so not for everyone. They do have all the things you mentioned though available.
@@naturalwhetstones…I typically like un dimpled blade flanks, but not fussy about black finish cladding vs something less aggressive. I have one super thin White #2 already, so maybe something slightly heftier, a tad less brittle, but no bone cleaver blade?
@@edwardrutledge2765 I know a lot of people love Mazaki knives, and they tend to have a decent distil taper that still leaves the blade very "workhorse" so a bit thicker. I would check his work out, though in general heftier knives aren't a major interest of mine.
Another great video, keep them coming! I am looking forward to the next one!
thank you for sharing your knowledge and showcasing these wonderful stones. regards dapper shaves
My pleasure!
I have a feeling the youtube algorithm will be favorable to you
If only! Thanks :)
Hey do you know anything about maruoyama Aisa
Yep. I have had Maruoyama stones myself and Aisa is a strata. As always though stones are unique and it's hard to draw distinct conclusions. Maruoyama tends to be soft stones. Feel free to shoot me an email if you have questions on it I can try to help: naturalwhetstones.com/contact-me/
These are always fascinating. If you identified the Nakiri, I missed hearing it. Can you please identify the knife, and give your blade opinion? It looks quite nice. Thanks again.
Hey Edward, I didn't end up identifying it. It is a Hitohira Kikuchiyo Kyuzo White #2. Not a bad blade, but relegated to testers on my end. I just have others that I like better, but it would do a great job. Nakagawa (Kikuchiyo) makes great stuff, and Kyuzo is a very good grinder. Can't go wrong!
@@naturalwhetstones …I’m looking to upgrade Nakiri, prefer 180cm to 165cm, prefer octagonal Wa handle, like White #2, but would entertain another carbon steel…can you recommend a few favorites?
@@edwardrutledge2765 Probably a bit more to the equation that needs to be figured out. Do you want Kuro finish or any other specific (nashiji, etc.) Do you like workhourse thick knives, medium, ground, or thin laser type knives? My favorite knives are Takada no Hamono knives but they are super thin so not for everyone. They do have all the things you mentioned though available.
@@naturalwhetstones…I typically like un dimpled blade flanks, but not fussy about black finish cladding vs something less aggressive. I have one super thin White #2 already, so maybe something slightly heftier, a tad less brittle, but no bone cleaver blade?
@@edwardrutledge2765 I know a lot of people love Mazaki knives, and they tend to have a decent distil taper that still leaves the blade very "workhorse" so a bit thicker. I would check his work out, though in general heftier knives aren't a major interest of mine.