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JBroida
9
Dec 2, 2017
Not sure how cool it is for me to post like this on here, but I happen to be the guy behind the gesshin ginga, so if you have any questions about it, i thought I would make myself available to answer them. Hope you have fun with it.
MikeMD
1100
Dec 4, 2017
JBroidaThis is totally cool! Thanks for stopping in and making yourself available. :) I have a total noob question: why do a lot of the "more traditional" Japanese knifes have handles that are more angular VS being more ergonomic? (I'm overgeneralizing but have always been curious.) Thanks!
JBroida
9
Dec 4, 2017
MikeMDso, the concept of ergonomic handles is kind of odd to me. Often times, the handles that are designed to be ergonomic don't take into account how chefs really hold knives. They are comfortable for one grip, but what if we need to use another grip or position or grip differently? It happens rather often. I've always preferred more simple handles because of this (even when I was still cooking professionally). The shapes in Japanese style handles don't really have any traditional significance in any real sense. The most common shape in japan is actually the D-shaped handle (often called kurigata or shinogi-ei in japan). However, I tend to put octagon handles on a lot of the knives we carry, so they can be used by either right or left handed people (in the case of double bevel knives). Also, the octagon handles are a bit higher end and tend to be finished more nicely. Lastly, I'm pretty OCD and I like things to be symmetrical. The japanese style handles are generally longer and have more girth, which i find makes them easier to grip, and requires less force to grip effectively. I also like that i can use a variety of grips on the blade and still have it be comfortable. Oh, and the octagon handles don't roll around as much as rounded handles.
But at the end of the day, it just comes down to personal preference.
Rgconner
67
Dec 5, 2017
JBroidaI don't like ergonomic grips either.
I find they are only needed on knives that are not properly balanced and/or not sharp enough to cut without applying a lot of pressure.
I use a very light 3 fingered grip like I use while fencing. If I find myself gripping the handled hard enough to cause discomfort, it is probably time to sharpen the knife or change to the right knife.
MikeMD
1100
Dec 6, 2017
JBroidaYea of the few knives I've cut with I tend to prefer the "D shape" handles and also tend to shy away from anything overly ergonomic. Thanks for the explanation! Totally makes sense and I can't wait explore more options. :)
JBroida
9
Dec 6, 2017
MikeMDthe D-Shaped ones can be pretty comfortable too... i would probably like them a lot more but for my OCD ;)
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