Inazuma 1200 Oil-cooled Katana inspection, carburettor maintenance OH (+ polishing), front maintenance (fork OH), Newtech engine oil change, and Yoshimura temp meter installation—that’s what we’re working on today.
Let’s start with the carburettor and move through the work.
We’ll give it a light wash first, then check everything over and take photos as we go for reference.
The fuel line O-ring was in bad shape—it was right on the edge. On bikes that are 10 to 15 years old, you really need to disassemble the carb connections and replace the rubber parts, or you’re asking for trouble.
If you just do a quick wash with all four carbs still linked together, the risk of problems coming back is high.
You can’t see it, but it’s better to keep it clean anyway. We polished it up.
The slide valve shows some wear, but it’s still in good shape.
When you disassemble, use an electric impact driver if you can. These bolts are surprisingly tight. If you strip them and then use a shock driver, the impact travels through to the carb body itself. To avoid the risk of breaking something, it’s better to use modern tools and do it safely.
It’s definitely safer to replace the intake manifold while parts are available.
The duct side is good to do as a set too.
We separate everything and give it a thorough wash.
Then we polish it, and it comes out looking like new.
We polish all the brackets too, then coat them with Guncoat paint.
With any job, during and after the work, I find myself thinking, “I wish we could do it this way” or “It would be nice to finish it like this.” I work with the idea that each time we can improve a little bit more.
Now we reassemble and check the fuel level.
The oil level height front to back varies depending on the carburetor angle. That’s fine to a degree. We check it every time, and that check includes making sure no mistakes have occurred.
It’s all part of making sure everything is right.
Throttle cable and choke cable. On the Inazuma, we should also replace the fuel pump hose.
Then we sync the carbs and we’re done.
