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    Thread: "Kado Gin" Asagi

    1. #1
      nishikigoi21's Avatar
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      "Kado Gin" Asagi

      I recently had the pleasure of viewing an Oya Asagi raised by Ogata Koi Farm.
      These fish had these ginrin scales which only glittered subtly on the edges of the scales, giving them an elegant appearance, but is this a common trait among Oya Asagis?

      This is my first time seeing such a beautiful Asagi, but is this rare even for this breeder, or do the other famous Asagi breeders produce this trait?

      I'm also interested in the Konjo Asagi bred at Iwashita Koi Farm and do know about Hosokai & Otsuka, but if there are any other breeders I should know about, please let me know.
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    2. #2
      Koigrl's Avatar
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      beautiful!



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    3. #3
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      Excellent!!!!!!!

    4. #4
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      Yes I know!! It's just too bad it's not in my collection!!!lol
      I was wondering if I should shell out the $2K right now or wait for another year(or two)

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      Quote Originally Posted by nishikigoi21 View Post
      Yes I know!! It's just too bad it's not in my collection!!!lol
      I was wondering if I should shell out the $2K right now or wait for another year(or two)
      It depends on your bankroll and if it is worth it to you??

      Maybe be rude and offer $1500

    6. #6
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      Can you spare the 2k? If so, get a little more validation that its as good as you think, and then -- buy it. You may not see a fish like this one again, but you will be looking. lol
      IMHO

      P.S. i'm prejudiced. I'm a shusui/asagi nut! See the shusui in my siggy line; two from hosokai, and the hi shusui is from otsuka.
      Last edited by Koigrl; 02-01-2018 at 09:53 PM.



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    7. #7
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      I have heard the term Kado Gin used often in the US but interestingly, I believe Russ asked about it in Japan and it really isn't known there. I think I got that right.
      In any case, what we call Kado Gin is common on Asagi. Of course, Hosokai and Otsuka, but I also had a Takahashi that had it, too. My understanding is that it is an indicator of better skin quality. In fact, most Asagi I see do have it to some degree. Kado Gin can be seen in a lot of different varieties but I see it most often on Asagi or on Matsunosuke koi.

      That is a lovely koi but she is dark and has a couple of shimmi spots. I would worry they might be a problem going forward unless you have incredibly soft water.
      Still learning as I go but y'all can call me Marilyn

      I'll say something when I feel I have something worth saying. I'm not a fan of flapping my lips just because they are there.

    8. #8
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      I actually prefer the darker "Konjo" Asagi, but is this not it and just a darker Narumi?

      Since I do live in California with hard water, is it best to choose a much lighter individual? This is a 24" nisai raised in Ogata-san's heated greenhouse pond.

      I actually didn't realize the shimi when I saw it in person, and only realized it when I zoomed in on the scales for the upload.

    9. #9
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      I don't have enough experience differentiating the different types of Asagi to help you on this one.
      I brought up the darkness and shimmi because of my experience and what I heard from hobbyists when I lived in that area. The Asagi that help up the best were the lightest ones. Even in my soft water, my Takahashi developed shimmies at her 4th year. It was a pretty quick downhill from there. Those that had harder water had a more rapid deterioration.
      I had a buddy that went through at least 5 that I know of and maybe more. It can be an unforgiving hobby at times.
      Still learning as I go but y'all can call me Marilyn

      I'll say something when I feel I have something worth saying. I'm not a fan of flapping my lips just because they are there.

    10. #10
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      Nishikigoi, lucky Marilyn was here to put her keen eye on this fish. Mar, very interesting that kado gin is common on asagi. I didn't know that, either.
      Nishikigoi, with your permission i'm posting a homebred ki asagi with kado gin. I would prefer that he didn't have a yellow head and my apologies for the crummy photo. but anyhow. his parents are the Japanese fish in my siggy line. and he is the only asagi i got in that generation.
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      Updated for the 2018 Harvest: What is "ki shusui?" Short version http://www.kishusui.com

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      https://youtu.be/zNqTJgM3lpY

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    11. #11
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      So what are you expecting this koi to look like at five and older?

    12. #12
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      My tosai sanke with failed beni has the gin also. I am keeping her for her good skin and body. I agree with previous posters that having the gin doesn't make it a "type".


    13. #13
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      Quote Originally Posted by abuchi123 View Post
      My tosai sanke with failed beni has the gin also. I am keeping her for her good skin and body. I agree with previous posters that having the gin doesn't make it a "type".

      Isn't yours more of a Matsunosuke gin.

    14. #14
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      I don't know the particulars of it but breeders that strive for exceptional skin often end up producing the Matsunosuke or Kado type gin as well as Pearl GinRin. I purchased a lovely tosai from Dainichi that was Pearl GinRin. When I asked Shigeru about it at the time of purchase, he said it happens sometimes and is because of very good skin. I'm sure there is more to it than that but that was all that was said in the exchange.

      Still learning as I go but y'all can call me Marilyn

      I'll say something when I feel I have something worth saying. I'm not a fan of flapping my lips just because they are there.

    15. #15
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      I have had 3 Kado Gin Asagi over the years. The first I unfortunately lost, the other two are in the pond still. The two I have were also from Ogata, but obviously a lower quality than the one in the first post here. I will say they have more of a presence over a standard Asagi and they are great to look at even with some blemishes. Here are mine for comparison.
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    16. #16
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      Very nice, Jim.



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      Updated for the 2018 Harvest: What is "ki shusui?" Short version http://www.kishusui.com

      Twelve seconds that are the entire point of the last seven years!
      https://youtu.be/zNqTJgM3lpY

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    17. #17
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      Quote Originally Posted by kdh View Post
      Isn't yours more of a Matsunosuke gin.
      Momotaro gin.

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      Quote Originally Posted by abuchi123 View Post
      Momotaro gin.
      Im trying to learn here. Please correct me if I am wrong. I thought good skin will hold beni and it wont go down. Apparently, in Abuchi's case the fish has good skin yet the beni seems to be fading away. I am guessing this means that, it the beni is weak to begin with it will fail regardless of the quality of the skin?

    19. #19
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      Quote Originally Posted by abuchi123 View Post
      Momotaro gin.
      Momotaro used Matsunosuke when establishing their farm. There were other koi from other farms, obviously, but the genetics were there.

      Quote Originally Posted by Jonathan1982 View Post
      Im trying to learn here. Please correct me if I am wrong. I thought good skin will hold beni and it wont go down. Apparently, in Abuchi's case the fish has good skin yet the beni seems to be fading away. I am guessing this means that, it the beni is weak to begin with it will fail regardless of the quality of the skin?
      I have never heard that good skin locks in beni. It may lend some elasticity to beni but it certainly won't overcome a genetic predisposition to beni with a short shelf life.
      Still learning as I go but y'all can call me Marilyn

      I'll say something when I feel I have something worth saying. I'm not a fan of flapping my lips just because they are there.

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      Quote Originally Posted by Marilyn View Post
      Momotaro used Matsunosuke when establishing their farm. There were other koi from other farms, obviously, but the genetics were there.



      I have never heard that good skin locks in beni. It may lend some elasticity to beni but it certainly won't overcome a genetic predisposition to beni with a short shelf life.
      So basically if I am getting this right, when looking at a potential purchase its advised to look at the beni quality sumi quality / shiroji quality along with a good skin and of course body structure.

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