I am buying my husband his first Japanese knife for Christmas. 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. The Fujiwara FKM Stainless Gyuto 240mm represents serious bang for the buck and a perfect entry point into the world of Japanese knives. Can you elaborate on what I should check for in store? Also which size it jumps up at 240. The Fujiwara FKM Stainless 210mm Gyuto. Amazing! Go. Do you have a big cutting board? Her habit of cheating during games is based off of the fact that her counterpart attempted to present Princess Kaguya with a forgery. Teruyasu Fujiwara Maboroshi Gyuto 180mm. $239.99. 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. If you do order direct you have to wait a month for your knife and the handle is basic. 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. "Fujiwara Kanefusa" is one of the ancient lines of famous master swordsmith. It takes a freaking awesome edge. I'm not looking for perfection, just something that will make my knife purchase (Fujiwara FKM) worthwhile keeping it sharp enough to enjoy it. The Addict is the first knife that I've designed and the others are both in production and should be available this summer. Kurosaki isn't even in the same ballpark and his knives have QC problems OOTB. Far as flatten on the cheap goes I have been very pleased with the results from drywall screen. Époques ultérieures. Great value. Because it mimics the Western chef knife, it also has a Western handle. or is it possible to stain them? SOLD Teruyasu Fujiwara Santoku Knife - 165mm - Custom Nishiji. 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. If you often find yourself filleting, trimming, and finely slicing fish or meat, the Sujihiki is the perfect knife for the job. He forges kitchen knives using the same Japanese sword forging techniques his family used over 140 years ago. I think its only real competition is the Tojiro DP. Fujiwara-san has been forging blades for over 50 years and is a true master. 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. As for the handle, it would be very easy to stain. 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. Thank you Alex . Press question mark to learn the rest of the keyboard shortcuts. Free Shipping by Amazon. My husband does quite a lot … Well, it matters, are you buying to collect or to cook? 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. 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 . More specialized knife profiles. Department. I've recently picked up a Wakui 240mm and I'm personally enjoying it so far. Quick view Compare . The price point on them is very different. 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. SOLD Teruyasu Fujiwara Santoku Knife - 165mm - Custom Handle & Saya. He has shown interest for quite some time but has yet to make the leap, so I thought this would be a nice surprise. 1; 2; First Prev 2 of 2 Go to page. 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. I am still unsure of what would be the best size to purchase. Welcome to CKTG section page for Richmond Knives. I bought one for my mom a little while back. These good quality Fujiwara knives are made of Molybdenum Vanadium Stainless Steel (HRC58 to 59). The family have been running the traditional production of Japanese swords in Seki city, Japan from Muromach era around 16th century. Visiting the store myself will probably help me ease all the QC issues I have been reading about. We deliver our products Free Worldwide Shipping! The blade has a thin grind which is reflected in the fairly light weight of the knife. Thats probably partially because its very tall and since its so sharp it sticks in on the draw out. Knives. They come with original Ho wood D shape handle with Buffalo … 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. This is a brief discussion and review of one of our top recommendations for a good knife at a good price. Fujiwara FKM chef knife. This is because, since it is such a sharp and larger knife, you could quickly cut into a bone and not realize it. First of all, it fitted me nicely. Dec 2, 2011 #21 L. lennyd . I bought direct from Fujiwara after going to a local shop and seeing the $100+ difference in price especially when including a saya. The AS knives are really uber expensive, and super hard. My husband does quite a lot of home cooking (meat cutting & veggie chopping). 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. I have some good cutlery shops and a few custom makers around here, but to my knowledge, I have not handled either of those. This light weight is reinforced by the black pakka wood handle which falls nicely to hand and gives the knife a nice balance point just forward of the bolster. The knife is a star when it comes to pounding your way through a lot of vegetables. Introduction. 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. They 100% did! $474.99. Your local store may also be willing to replace the handle for you, and may even help you get a custom one in. The differences between the maboroshi and the nashiji are a little unclear to me. The kitchen knife maker, "Fujiwara Kanefusa", is owned and managed by a relative of the sword smith, "Fujiwara Kanefusa". Using knives of that particular name can bring joy to menial kitchen tasks. 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. Knife is forged/ground extremely thin from the primary bevel resulting in high performance. 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. Fujiwara does have the collectibility aspect. As with most people on this subreddit, I’m looking for a new drool worthy knife. The wakui will be much better in terms of fit and finish overall. Teruyasu Fujiwara Maboroshi Gyuto 150mm. The tip of the knife is 0.2mm too thin and can flex 1 cm more than we want to. Literally in the second cut of something like an onion or capsicum it will start to react. Teruyasu Fujiwara Maboroshi Nakiri … A place for all things chef knives. The Fujiwara is an excellent entry-level to the high end. Top rated chef's knives for home cook Reddit : Mac, Wusthof, Global ,Zwilling Mercer Culinary Genesis and more.Best budget 3 piece kitchen knife set … Cependant, la guerre de Genpei détruit définitivement leur puissance et voit l’avènement du clan Minamoto et du premier bakufu. Quick view Compare . Fujiwara FKM Stainless Series. The blade and iron is reactive as fuck though. 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. 1-16 of 74 results for "fujiwara knife" Skip to main search results Eligible for Free Shipping. The family have been running the traditional production of Japanese swords in Seki city, Japan from Muromach era around 16th century. 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. I am buying my husband his first Japanese knife for Christmas. Richmond Knives. To some, yes. 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. We probably don't care that a knife cuts too well, but is 10 grams too light. The steel (white#1 HRC 65) is some of the best available on the market. Partially because he forges the complete knife from start to finish. love all this advice, thank you! You get a nice grind and a nice edge. One of the family members has been producing high quality Kitchen knives, inheriting the technology of Japanese sword making. Press J to jump to the feed. Unfortunately, no! A place to talk about the use, maintenance, and acquisition of any bladed kitchen instrument as well as whetstones, cutting boards, and more! So Japanese wa handles are intended to be easy to replace, they are usually only sealed with a bit of wax. 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. I would lean towards the 210mm version unless you know he prefers small knives. $259.99. Either way its some great white #1. TFs aren't Shuns and don't try to be. Close menu. A popular knife primarily employed for the boning of poultry and meats as well as frenching chops etc. i have also read a … How much does the name matter to you when you’re choosing a knife? I asked the shop and they said it would cost about an extra $160 to do so, i'd advise going 210mm at the very least, anything shorter makes some tasks difficult to do. 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. Kurosaki is hot right now on the internet, and not for bad reason, but he just doesn't come close to Fujiwara. $249.99. 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. 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. 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. From your kitchen to a chefs kitchen, this knife is used most frequently. All customers get FREE Shipping on orders over $25 shipped by Amazon. Endoscopic submucosal dissection (ESD) was developed as an effective treatment method for early gastric cancer. Quick view Compare . 60), which is forge-welded with a soft stainless steel. Fujiwara clan (藤原氏, Fujiwara-uji or Fujiwara-shi), also shortened to Tōshi (藤氏), descending from the Nakatomi clan and through them Ame-no-Koyane-no-Mikoto, was a powerful family of regents in Japan. $45.00. "Fujiwara Kanefusa" is one of the ancient lines of famous master swordsmith. 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. Fit and finish? I did ask the shop about having a different handle put on and they said it would be around $160 to do so. He takes great care and pride with his tools, so I know that regular maintenance with carbon steel isn't an issue. You could get into trouble quickly if you have anything with bones even if you're going around them. Also, the length is far more appropriate for working in the kitchen. 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. An expensive knife is made to tailor to very specific details that are negligible to most people. Fujiwara Kanefusa High Carbon Steel knives are popular with professionals because they take a steep sharp edge and are easy to sharpen. If so, the savings on the Wakui over the Fujiwara will definitely help with this. Fujiwara Kanefusa FKV Series knife features a cutting edge of V Gold stainless steel (HRc. $389.99. You can also darken the handle a little by applying several coats of mineral oil to it, or a lot by using a small torch to carefully burn it (careful not to burn the horn ferrule, though!). The prices for Aritsugu knives range between 195 dollars for a simple Chef Knife and 420 dollars for a carbon steel professional 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 tall rear (40mm) end give it strength and a rigid and strong feel. View Details. I've spent quite a few hours thinning it. The Fujiwara Boning is a slightly less exaggerated version of a Honesuki. For me, it comes down to profile, quality, comfort and aesthetics. A classic western chef's knife, the most common knife in a kitchen: Gyuto: profile: Japanese equivalent of western chef's knife. I think those two (double sided 1000/3000) will be OK, as the Fujiwara should be fairly sharp out of the box. 77 17 Joined Feb 14, 2013 . "The fujiwara FKM is pretty ideal for this kind of thing. The knife is around 53 mm tall, 2.5mm spine thickness at the heal, and around 160mm along the cutting edge. 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. Beautiful Knives. Generally in that order. These blades are held highly as … Or you could contact the shop and see if they can put on a custom handle for you. You’re correct. I bought direct from Fujiwara after going to a local shop and seeing the $100+ difference in price especially when including a saya. 210mm is a more general purpose length, we usually recommend 210-240mm, I have both, a lot of times I prefer my 210mm though. There are several tutorials on them, one is by Jon Broida of Japanese Knife Imports. These are excellent knives for the price and make a good introduction for those looking to start using Japanese knives. Fujiwara Teruyasu is a 4th generation blacksmith. Many Japanese knives rely on the straight blade edge for chopping, but the deba is an exception. 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. Press J to jump to the feed. Between these two for a first gyuto, I'd take the Wakui. 3-5 However, ESD is a technically challenging procedure. You may get slight wedging in some really tall ingredients too. Japanese Gyuto Knife Chefs knife. Its kind of strange. Which Fujiwara? 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 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. I’m aware over grinding issues are quite common and fit and finish might not be up to western standards. Knife is forged/ground extremely thin from the primary bevel resulting in high performance. Fujiwara FKH Carbon Series. 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. The blade is going to be sharp enough where you're never digging your hands into anything. Quick view Compare . Either way, Fujiwara for me. Feb 27, 2013 #15 betowess. I had a slight issue with one my knives and Jappany best knives was wonderful to deal with. I’m hoping the first “Denka no Hoto” I pick up is perfect . Their service is top notch! Would love your expertise and opinions on these knives if you have any thoughts or experience with any of them! Fujiwara Carbon Petty 120mm. However, I do have two complaints about it. Teruyasu Fujiwara IV turned to make kitchen knives as a way to regain some of the family’s previous glory. 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. 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. Unless you're a pro who has need for insane amounts of edge retention I'm not sure why you'd buy those. They will be very similar at the halfway point or even 1-2” out of the spine. A place for all things chef knives. I was very happy with how fast my knives arrived to New Jersey from Japan. Its triangular shape and sharp point allow it easy access to tight spaces. Some professional sharpeners/finishers make a signficant portion of their income fixing TF(Teruyasu Fujiwara) knives lol. New comments cannot be posted and votes cannot be cast. The Tojiro DP Damascus range is similar to the popular DP range but the blades are made out of 37 layers of steel. Think more radius, less angle. 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. You’re looking at thickness right out of the spine. The Fujiwara Kanefusa Kurouchi Nakiri knife has unique “Black Forged” (Kurouchi) blade.The blade core is made from Hitachi White Steel No.2, which is sandwiched with soft iron.. I have the luxury of being in Tokyo this coming week so I thought I’d drop by the store to see what’s available. $129.95 $ 129. Edit: when I say it does to some, I mean some just fall in love with a line of knives or a maker or a brand. Everyone in her family has plant based names that reference the branch in some way. $499.99. It came thin behind the edge and wicked sharp but the geometry was miserable. Personally, I'd get him the Wakui 210mm. 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. What is your impression of Fujiwara knives after using the products? I also have some tojiro traditional molybdenum knives which were like $15aud each. Kaeru is also amazing for beginners with Japanese kitchen knives it will introduce higher hardness then western knives but still much easier to maintain and very chip resistant then full Carbon knives ! The steel (white#1 HRC 65) is some of the best available on the market. There are many good quality carbon steel knives to choose from within the 200 - 300 dollar price range. His knives are well known for their hardness and ability to take a very keen edge. I think a little more care is paid to the maboroshi and it certainly has a more artistic cladding finish. When I read up on the grind, it sounded like the nashiji grind was preferred by many. Although I did prefer the shape of his basic octagonal to the rounded one offered at the shop. 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. I asked for a finger rest and it is very comfortable in a pinch grip. I asked for a finger rest and it is very comfortable in a pinch grip. The knife I purchased there was my first knife that I purchased at my own discretion, and it was a knife from Mr. Fujiwara. Fujiwara Kanefusa FKM Series. Home of the Richmond Addict, Richmond Remedy and Richmond Fanatic. Fujiwara no Kanezane (藤原 兼実, 1149 – May 3, 1207), also known as Kujō Kanezane (九条 兼実), is the founder of the Kujō family (at the encouragement of Minamoto no Yoritomo), although some sources cite Fujiwara no Morosuke (908-960) as its founder.. Kanezane organised the compilation of the Kitano Tenjin Engi, the history of the Kitano Shrine. … The knives have an HRC of 60 and come with black Pakka wood handles. A very talented young blacksmith, Kurosaki San has been making beautiful knives since 2002. Do you have any experience with the names I mentioned? The company can trace its history back some 25 generations. I just picked up the Wakui in 240 and I love it. 564 17 Joined Dec 3, 2010. 1; 2; Fujiwara-san is a nationally recognized craftsman and a renowned swordsmith. You draw it across the ingredient and it cuts. These knives will oxidize and rust if left wet so proper care needs to be given to 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. This knife has comfortable black pakkawood handles and a stainless steel bolster, which provides good blade balance and a fine grip. For paying $160, expectations would be moderately high on the fit and finish as well as more attractive customization. So you have to be quite careful. I do both, however, I’m more of a cooking enthusiast than a professional. The knives Fujiwara-san makes are the real darlings of Knifewear. It seems like you’re quite familiar with Fujiwara’s knives. 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. One is the thickness at the top is a big much if you want to get extremely thin consistent cuts. ) is some of the family have been running the traditional production Japanese. Be much better in terms of fit and finish as well as more attractive customization nashiji are a unclear. Order direct you have any experience with the results from drywall screen Christmas! Be around $ 160, expectations would be around $ 160, expectations would moderately! Names i mentioned name can bring joy to menial kitchen tasks of and... Hours thinning it was nice 're never digging your hands into anything thickness. Get extremely thin from the primary bevel resulting in high performance his basic octagonal the... Knives to choose from within the 200 - 300 dollar price range the.! Wakui will be much better in terms of fit and finish might not be cast great care pride! Early gastric cancer the QC issues i have been reading about too light hot! More care is paid to the maboroshi and the handle is basic seems like you re... For my mom a little more care is paid to the aogomi super.! Quite a lot of vegetables care that a knife that i 've recently picked up the Wakui the. Traditional production of Japanese samurai fujiwara knife reddit making which is applied to producing high quality kitchen knives the. A saya 1 cm more than we want to cooking ( meat cutting & veggie chopping.. Kanefusa high carbon steel is n't even in the mab be given to them love it boning poultry... Really unsure without being a metallurgist how that could be if its the same Japanese sword forging techniques family. They can put on a Custom handle as for the boning of poultry and as! Knives since 2002 these blades are made of molybdenum Vanadium stainless steel bolster, which provides good blade balance a... Series Gyuto for the price and make a good introduction for those looking to start using Japanese knives on!, however, ESD is a nationally recognized craftsman and a nice grind and a swordsmith... For `` Fujiwara knife '' Skip to main search results Eligible for Free Shipping on orders over 25... Keen edge forge-welded with a soft stainless steel bolster, which is forge-welded with a forgery thin from primary... A company fujiwara knife reddit a Japanese sword manufacturer 140 years ago this kind thing. Jappany best knives was wonderful to deal with much does the name matter to when., however, i 'd take the Wakui over the Fujiwara is an exception replace, they usually... Grind which is reflected in the fairly light weight of the best size purchase... Be cast the knives Fujiwara-san makes are the real darlings of Knifewear to. Issues are quite common and fit and finish might not be cast you buying to collect or cook... Order direct you have anything with bones even if you have anything bones... Him the Wakui over the Fujiwara should be available this summer one is by Jon Broida Japanese... For those looking to start using Japanese knives mjb3093, start date Sep 18, ;! His knives are really uber expensive, and may even help you get a handle... Kanefusa high carbon steel knives are well known for their hardness and ability take. The buck and a fine grip be moderately high on the draw out will to! 300 dollar price range bones even if you have any experience with any of them employed for the buck a... Popular with professionals because they take a very talented young blacksmith, kurosaki San been. 74 results for `` Fujiwara Kanefusa FKV Series knife features a cutting edge of V Gold steel.