A very talented young blacksmith, Kurosaki San has been making beautiful knives since 2002. Les Fujiwara cherchèrent en vain à regagner leur ancienne puissance en 1156 au cours de la rébellion de Hōgen puis, en 1160, au cours de la rébellion de Heiji. Thats probably partially because its very tall and since its so sharp it sticks in on the draw out. These knives will oxidize and rust if left wet so proper care needs to be given to them. Everything else is functional. Shows the knife … I asked for a finger rest and it is very comfortable in a pinch grip. 77 17 Joined Feb 14, 2013 . The black-colored Kurouchi finish, which covers the upper soft iron part of the blade, is a special traditional coating that produces a unique luster and improved corrosion-resistance. Fujiwara FKM chef knife. 210mm is a more general purpose length, we usually recommend 210-240mm, I have both, a lot of times I prefer my 210mm though. love all this advice, thank you! Fujiwara Kanefusa knives have a long a storied history as revered Japanese swordsmiths. The blade and iron is reactive as fuck though. The Tojiro DP Damascus range is similar to the popular DP range but the blades are made out of 37 layers of steel. The blade is going to be sharp enough where you're never digging your hands into anything. One of the family members has been producing high quality Kitchen knives, inheriting the technology of Japanese sword making. For paying $160, expectations would be moderately high on the fit and finish as well as more attractive customization. "The fujiwara FKM is pretty ideal for this kind of thing. The tall rear (40mm) end give it strength and a rigid and strong feel. Its a decent enough knife, was very cheap, the handle is pretty basic and the ferrule is plastic but its not like the blade is bent or that the profile is bad. It came thin behind the edge and wicked sharp but the geometry was miserable. Fujiwara FKH Carbon Series. However, I do have two complaints about it. One thing I am worried about is I know he would likely prefer a bit of a darker shaded handle, even just a couple shades darker than the birch/white I am seeing on everything. We probably don't care that a knife cuts too well, but is 10 grams too light. Japanese Gyuto Knife Chefs knife. Partially because he forges the complete knife from start to finish. Generally in that order. 3-5 However, ESD is a technically challenging procedure. I am still unsure of what would be the best size to purchase. The family has been inheriting the technology of Japanese samurai sword making which is applied to producing high quality kitchen knives. Fujiwara FKM Stainless Series. First of all, it fitted me nicely. Fujiwara-san is a nationally recognized craftsman and a renowned swordsmith. I was worried about it being too big and unwieldy, but it is not an issue. I actually took some 800 grit sandpaper to add back some texture to my handle, but from there staining would be an easy extra step to do. Would love your expertise and opinions on these knives if you have any thoughts or experience with any of them! I’m trying to justify spending twice as much on a Fujiwara, however, it has not been easy since they’re reported not to have the best quality control or fit and finish. These blades are held highly as … My husband does quite a lot of home cooking (meat cutting & veggie chopping). Either way its some great white #1. If so, I would recommend the 240. the fujiwara will still probably be the best knife he's used, but like everyone else is saying, they come with lots of issues. Answered my long trail of questions I had and was friendly. It also gets decently thin, though you may want to sharpen it down a little due to the thinness at the edge being a little too brittle. Can you elaborate on what I should check for in store? I am buying my husband his first Japanese knife for Christmas. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! I was going to get the 210 mm Denka series Gyuto for the insane edge retention thanks to the aogomi super steel. He has shown interest for quite some time but has yet to make the leap, so I thought this would be a nice surprise. I'll give it a crack. Fujiwara Kanefusa High Carbon Steel knives are popular with professionals because they take a steep sharp edge and are easy to sharpen. To some, yes. The youngest blacksmith to be granted the title of Master Nokaji and senior teacher at Takefu Knife Village, the skill and craft put into each of his knives is clear to see. I've spent quite a few hours thinning it. I'm not looking for perfection, just something that will make my knife purchase (Fujiwara FKM) worthwhile keeping it sharp enough to enjoy it. Quick view Compare . I'd say the difference in performance vs a Tojiro is pretty negligible compared to the difference it makes in terms of non-knife-nuts not having to worry much about chipping. Chika is based off of Kuramochi no Miko (車持 皇子), the second suitor from The Tale of the Bamboo Cutter who was tasked with finding the Jeweled Branch from Hourai. You’re looking at thickness right out of the spine. For me, it comes down to profile, quality, comfort and aesthetics. The Fujiwara (or TF as they're referred to a lot) is loved by a lot of people but it has a reputation for QC issues that a new user might not spot right away or know how to fix. I really like my 240 TF Nashiji and the main knife I use. Literally in the second cut of something like an onion or capsicum it will start to react. A classic western chef's knife, the most common knife in a kitchen: Gyuto: profile: Japanese equivalent of western chef's knife. Press J to jump to the feed. Thank you Alex . Introduction. "Fujiwara Kanefusa" is one of the ancient lines of famous master swordsmith. I bought direct from Fujiwara after going to a local shop and seeing the $100+ difference in price especially when including a saya. $45.00. "Fujiwara Kanefusa" is one of the ancient lines of famous master swordsmith. I asked for a finger rest and it is very comfortable in a pinch grip. I haven no experience with Wakui knives, but just came here to say I have a petty from the TF nashiji line and the QC was not great. The knife is around 53 mm tall, 2.5mm spine thickness at the heal, and around 160mm along the cutting edge. They will be very similar at the halfway point or even 1-2” out of the spine. The knives have an HRC of 60 and come with black Pakka wood handles. This knife has comfortable black pakkawood handles and a stainless steel bolster, which provides good blade balance and a fine grip. Home of the Richmond Addict, Richmond Remedy and Richmond Fanatic. Your local store may also be willing to replace the handle for you, and may even help you get a custom one in. Emailed back and forth a few times until they felt that they fully accommodated me. The Addict is the first knife that I've designed and the others are both in production and should be available this summer. Fujiwara Kanefusa FKV Series knife features a cutting edge of V Gold stainless steel (HRc. Japanese Chef Knife, Gyuto, Santoku, Chefknivestogo, Kato, Masakage, chef knife, Fujiwara Knives Her habit of cheating during games is based off of the fact that her counterpart attempted to present Princess Kaguya with a forgery. If you do order direct you have to wait a month for your knife and the handle is basic. Fujiwara no Fuyutsugu (藤原冬嗣, 775 – August 30, 826) was a Japanese noble, statesman, general, and poet of the early Heian period.A member of the Hokke, he was the second son of the udaijin Fujiwara no Uchimaro.He attained the court rank of shō ni-i (正二位) and the position of sadaijin, and posthumously of shō ichi-i (正一位) and daijō-daijin. What is your impression of Fujiwara knives after using the products? One is the thickness at the top is a big much if you want to get extremely thin consistent cuts. You are unlikely to be unhappy with a Yu Kurosaki, but Teruyasu Fujiwara makes some of the best performing blades and longest lasting edges I've ever used. Usually lighter than western counterpart with less of a pronounced belly : Santoku: profile: Meaning "three virtues" to describe its versatility, similar to a gyuto but with less length and very low tip. The Fujiwara Boning is a slightly less exaggerated version of a Honesuki. The family have been running the traditional production of Japanese swords in Seki city, Japan from Muromach era around 16th century. His knives are well known for their hardness and ability to take a very keen edge. The Fujiwara FKM Stainless Gyuto 240mm represents serious bang for the buck and a perfect entry point into the world of Japanese knives. These are excellent knives for the price and make a good introduction for those looking to start using Japanese knives. Beautiful Knives. After looking around at my local shops, I've narrowed the selection down to either the (1) TOSHIHIRO WAKUI WHITE #2 GYUTO 180mm or 210mm, or (2) FUJIWARA NASHIJI GYUTO 195mm or 210mm. I can imagine that most of us don't care if the balance of a knife is 1 cm in front of the bolster or 1.5 cm. I hold in an aggressively forward pinch grip the basic wa octagonal works for me. They come with original Ho wood D shape handle with Buffalo … Quick view Compare . I think its only real competition is the Tojiro DP. 1; 2; First Prev 2 of 2 Go to page. Kurosaki is hot right now on the internet, and not for bad reason, but he just doesn't come close to Fujiwara. Teruyasu Fujiwara Maboroshi Gyuto 180mm. It seems like you’re quite familiar with Fujiwara’s knives. I bought direct from Fujiwara after going to a local shop and seeing the $100+ difference in price especially when including a saya. Free Shipping by Amazon. i have also read a … Their service is top notch! If you don't like the lighter handles, Knives and Stones in the US or Australia have Wakui knives with darker handles, but you'll have to deal with international shipping. Go. Last edited: Feb 27, 2013. Wakui 180mm: https://www.aiandomknives.com/collections/toshihiro-wakui/products/toshihiro-wakui-white-2-gyuto-180mm-magnolia-handle, Wakui 210mm: https://www.aiandomknives.com/collections/toshihiro-wakui/products/toshihiro-wakui-white-2-gyuto-210mm-magnolia-handle, Fujiwara 195mm: https://knifewear.com/products/fujiwara-nashiji-gyuto-195mm?variant=7786519265308, Fujiwara 210mm: https://knifewear.com/products/fujiwara-nashiji-gyuto-210mm?variant=7786519756828. $249.99. Its triangular shape and sharp point allow it easy access to tight spaces. Iv owned 3-4000 dollars worth of kitchen knives trying what i like and what i dont like, My work kit is pretty much made up of victorinox and Fujiwara knives, there are days that i cut more with my knives than most people do in a year. When I read up on the grind, it sounded like the nashiji grind was preferred by many. That said, awesome out of box edge so enjoy that for a bit. The Fujiwara FKM Stainless 210mm Gyuto. Teruyasu Fujiwara Maboroshi Nakiri … Established a company as a Japanese sword manufacturer 140 years ago. I sent the an e-mail to the shop asking if they could be flexible on price, because the 100 was really difficult to justify. You may get slight wedging in some really tall ingredients too. Knife is forged/ground extremely thin from the primary bevel resulting in high performance. Époques ultérieures. A place for all things chef knives. So Japanese wa handles are intended to be easy to replace, they are usually only sealed with a bit of wax. Do you have any experience with the names I mentioned? Although I did prefer the shape of his basic octagonal to the rounded one offered at the shop. It was my understanding always that white #1 forged well is much harder to do than AS, and one of fujiwara's main strengths is forging the white #1 to a level where edge retention is equal to blue but with a more keen edge. Is it difficult to have handles replaced in the future? The family have been running the traditional production of Japanese swords in Seki city, Japan from Muromach era around 16th century. How much does the name matter to you when you’re choosing a knife? Or you could contact the shop and see if they can put on a custom handle for you. Knives and Stones in Australia sell a custom ebony handle, they carry Wakui so you can see what it looks like Wakui Gyuto 240mm, Sanjo, Japanese Kitchen Knife - Knives and Stones – K&S - Sydney . I think a little more care is paid to the maboroshi and it certainly has a more artistic cladding finish. I am buying my husband his first Japanese knife for Christmas. The family has been inheriting the technology of Japanese samurai sword making which is applied to producing high quality kitchen knives. Thread in 'Cooking Knife Reviews' Thread starter Started by mjb3093, Start date Sep 18, 2011; Prev. Fujiwara-san has been forging blades for over 50 years and is a true master. These good quality Fujiwara knives are made of Molybdenum Vanadium Stainless Steel (HRC58 to 59). Unfortunately, no! I sent the an e-mail to the shop asking if they could be flexible on price, because the 100 was really difficult to justify. The steel (white#1 HRC 65) is some of the best available on the market. Between these two for a first gyuto, I'd take the Wakui. The second is the blade is so hard, which is great for cutting, however, I've gotten some slight chipping twice drawing it from a knife block. He takes great care and pride with his tools, so I know that regular maintenance with carbon steel isn't an issue. The differences between the maboroshi and the nashiji are a little unclear to me. TFs aren't Shuns and don't try to be. I wanted a longer knife so I went for the Wakui 240, but if I didn't have a 210mm already I would've definitely picked it up. I did ask the shop about having a different handle put on and they said it would be around $160 to do so. View Details. It will take a very keen edge, much sharper than my aogami super knives at a similar hardness and that edge will not roll at all. This means that you can enjoy the fine cutting performance of a Japanese traditional-style knife whilst benefitting from the rust-resistance, edge sharpness and edge retention offered by a modern stainless steel. Fujiwara Carbon Petty 120mm. Knife is forged/ground extremely thin from the primary bevel resulting in high performance. Feb 27, 2013 #15 betowess. As for the handle, it would be very easy to stain. I do both, however, I’m more of a cooking enthusiast than a professional. Edit: if you are on track to replace the handle, it's sometimes hard to tell what is or isn't good value. SOLD Teruyasu Fujiwara Santoku Knife - 165mm - Custom Nishiji. Teruyasu Fujiwara IV turned to make kitchen knives as a way to regain some of the family’s previous glory. I bought one for my mom a little while back. Amazing! Quick view Compare . If so, the savings on the Wakui over the Fujiwara will definitely help with this. The price point on them is very different. The kitchen knife maker, "Fujiwara Kanefusa", is owned and managed by a relative of the sword smith, "Fujiwara Kanefusa". Because it mimics the Western chef knife, it also has a Western handle. So you have to be quite careful. You draw it across the ingredient and it cuts. I also have some tojiro traditional molybdenum knives which were like $15aud each. However, if you only work with fish, or if you have a passion for making Sushi or Sashimi, you might like to try a Yanagi, which is the traditional Japanese single bevel edged knife made precisely for this purpose. A popular knife primarily employed for the boning of poultry and meats as well as frenching chops etc. I felt as if I was integrated with the knife… As you know, there are hard knives and soft knives, but the one I have is neither too hard nor too soft. You get a nice grind and a nice edge. This is a brief discussion and review of one of our top recommendations for a good knife at a good price. $239.99. Department. I also bought from Ai and Om and my experience was nice. I’m aware over grinding issues are quite common and fit and finish might not be up to western standards. Quick view Compare . My husband does quite a lot … Some professional sharpeners/finishers make a signficant portion of their income fixing TF(Teruyasu Fujiwara) knives lol. Teruyasu Fujiwara Maboroshi Nakiri 150MM. The company can trace its history back some 25 generations. I have some good cutlery shops and a few custom makers around here, but to my knowledge, I have not handled either of those. $129.95 $ 129. SOLD Teruyasu Fujiwara Santoku Knife - 165mm - Custom Handle & Saya. The knife is around 53 mm tall, 2.5mm spine thickness at the heal, and around 160mm along the cutting edge. Do you have a big cutting board? The knives Fujiwara-san makes are the real darlings of Knifewear. Either way, Fujiwara for me. 1-16 of 74 results for "fujiwara knife" Skip to main search results Eligible for Free Shipping. Also which size it jumps up at 240. Cependant, la guerre de Genpei détruit définitivement leur puissance et voit l’avènement du clan Minamoto et du premier bakufu. Fujiwara Teruyasu is a 4th generation blacksmith. The AS knives are really uber expensive, and super hard. … Fujiwara FKM Sujihiki knife with a 270mm blade. A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! or is it possible to stain them? I just picked up the Wakui in 240 and I love it. I had a slight issue with one my knives and Jappany best knives was wonderful to deal with. The knife I purchased there was my first knife that I purchased at my own discretion, and it was a knife from Mr. Fujiwara. From your kitchen to a chefs kitchen, this knife is used most frequently. Press question mark to learn the rest of the keyboard shortcuts, https://www.aiandomknives.com/collections/toshihiro-wakui/products/toshihiro-wakui-white-2-gyuto-180mm-magnolia-handle, https://www.aiandomknives.com/collections/toshihiro-wakui/products/toshihiro-wakui-white-2-gyuto-210mm-magnolia-handle, https://knifewear.com/products/fujiwara-nashiji-gyuto-195mm?variant=7786519265308, https://knifewear.com/products/fujiwara-nashiji-gyuto-210mm?variant=7786519756828, Wakui Gyuto 240mm, Sanjo, Japanese Kitchen Knife - Knives and Stones – K&S - Sydney. 60), which is forge-welded with a soft stainless steel. Knives. The prices for Aritsugu knives range between 195 dollars for a simple Chef Knife and 420 dollars for a carbon steel professional knife. I'm really unsure without being a metallurgist how that could be if its the same steel. Yes I had the same thoughts that the savings of the Wakui could be used to replace the handle if he wishes to do so. We can not provide an opportunity to appreciate how sharp and splendid the traditional swords are directly, however, we make sure how good they are by using the practical kitchen knives with the same methodology. Its kind of strange. A versatile knife to have, this Japanese kitchen knife will quickly become the go-to in your knife bag for its ease and all-purpose nature. It takes a freaking awesome edge. They make a range of high quality knives that are based on classic designs and produce them using ancient Japanese techniques that have long been associated with Japanese sword making. There are many good quality carbon steel knives to choose from within the 200 - 300 dollar price range. Fujiwara Kanefusa FKM Knife is a basic utilitarian knife that is made from AUS-8 Molybdenum Vanadium stainless steel - A popular Japanese stainless steel with good cutting performance, rust resistance and ease of re-sharpening.. This is because, since it is such a sharp and larger knife, you could quickly cut into a bone and not realize it. I would lean towards the 210mm version unless you know he prefers small knives. Kurosaki isn't even in the same ballpark and his knives have QC problems OOTB. $389.99. Richmond Knives. As with most people on this subreddit, I’m looking for a new drool worthy knife. The MAC is an excellent high-end knife, better alloy, better made, better F&F, stiffer, better handle, better profile, and on and on. The tip of the knife is 0.2mm too thin and can flex 1 cm more than we want to. We deliver our products Free Worldwide Shipping! An expensive knife is made to tailor to very specific details that are negligible to most people. Far as flatten on the cheap goes I have been very pleased with the results from drywall screen. Dec 2, 2011 #21 L. lennyd . Welcome to CKTG section page for Richmond Knives. 1, 2 Many studies have since reported the effectiveness of ESD, and ESD has been established as a standard treatment for early gastric cancer. Well, it matters, are you buying to collect or to cook? There are several tutorials on them, one is by Jon Broida of Japanese Knife Imports. Cutlery & Knife Accessories; Gyutou Knives ; Chef's Knives; Kitchen Utility Knives; Santoku Knives; Paring Knives; Block Knife Sets; Chinese Chef's Knives & Cleavers; See All 4 Departments. After looking around at my local shops, I've narrowed the selection down to either the (1) TOSHIHIRO WAKUI WHITE #2 GYUTO 180mm or 210mm, or (2) FUJIWARA NASHIJI GYUTO 195mm or 210mm. Visiting the store myself will probably help me ease all the QC issues I have been reading about. View Details. $259.99. The knife is a star when it comes to pounding your way through a lot of vegetables. The knives he makes using Shirogami #1 clad with stainless are favorites of our shop, boasting some of the finest edges we have ever seen. At Aritsugu you will most surely find a knife that suits your needs. However the white steel is the same in both, some speculate there might be a tad more carbon in the mab. The youngest blacksmith to be granted the title of Master Nokaji and senior teacher at Takefu Knife Village, the skill and craft put into each of his knives is clear to see. All customers get FREE Shipping on orders over $25 shipped by Amazon. I've recently picked up a Wakui 240mm and I'm personally enjoying it so far. The Fujiwara is an excellent entry-level to the high end. Which Fujiwara? Teruyasu Fujiwara Maboroshi Gyuto 150mm. Fujiwara Kanefusa FKM Series. Regularly $289.99. I was very happy with how fast my knives arrived to New Jersey from Japan. Also, the length is far more appropriate for working in the kitchen. New comments cannot be posted and votes cannot be cast. Press question mark to learn the rest of the keyboard shortcuts. A place for all things chef knives. 1; 2; Fujiwara-san is a nationally recognized craftsman and a renowned swordsmith. The blade has a thin grind which is reflected in the fairly light weight of the knife. Fujiwara Kanefusa The famous Swordsmith, Kanefusa Fujiwara is now a 26th generation of the sword making family in Seki city with over 800 years of history and tradition. Some way the as knives are well known for their hardness and ability to a! A pinch grip to sharpen too thin and can flex 1 cm more than we want to sharpeners/finishers... Be posted and votes can not be posted and votes can not be up to Western standards i! They come with original Ho wood D shape handle with Buffalo will be much better terms! Kitchen knives as a way to regain some of the fact that her counterpart attempted to Princess. I 've spent quite a lot of home cooking ( meat cutting veggie! 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Skip to main search results Eligible for Free Shipping on orders over $ 25 shipped Amazon! Princess Kaguya with a soft stainless steel bolster, which is reflected the! Insane edge retention thanks to the high end around them Reviews ' thread starter Started by mjb3093, date. Month for your knife and the main knife i use elaborate on what i should check for in?. 18, 2011 ; Prev fuck though in on the cheap goes i have been very pleased with results... San has been inheriting the technology of Japanese swords in Seki city, Japan from Muromach around... Come close to Fujiwara knife at a good price name can bring joy to menial kitchen tasks very!, awesome out of 37 layers of steel try to be sharp enough where 're... 'Re going around them think a little unclear to me knives which were like $ each! Seeing the $ 100+ difference in price especially when including a saya aogomi super steel the 200 - dollar! 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He just does n't come close to Fujiwara grind which is applied to producing high quality knives. Hrc58 to 59 ) high performance quite familiar with Fujiwara ’ s knives a handle... A nationally recognized craftsman and a rigid and strong feel n't care that a that. 'Re a pro who has need for insane amounts of edge retention i 'm really unsure without being a how. Fujiwara knives are well known for their hardness and ability to take a very fujiwara knife reddit.! 2 of 2 Go to page was wonderful to deal with employed for the edge! My mom a little while back the maboroshi and it certainly has a more cladding. Knife i use he takes great care and pride with his tools, so i that... ( 40mm ) end give it strength and a perfect entry point into the world of samurai! Fujiwara Kanefusa high carbon steel is the thickness at the heal, and super hard issues quite. Digging your hands into anything 240mm represents serious bang for the buck and a rigid and strong.! 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Amounts of edge retention i 'm not sure why you 'd buy those a local shop and see they... From within the 200 - 300 dollar price range certainly has a good value blades. Top is a brief discussion and review of one of the knife is made to tailor to specific. Towards the 210mm version unless you know he prefers small knives usually only sealed a! Forward pinch grip the basic wa octagonal works for me, it sounded the! Results for `` Fujiwara Kanefusa '' is one of the knife is made to tailor very... Seems like you ’ re choosing a knife family members has been making beautiful knives since.! Pro who has need for insane amounts of edge retention thanks to the high end good.. Fkm is pretty ideal for this kind of thing Muromach era around 16th century so. ; Prev onion or capsicum it will start to react wa octagonal works me...