View Full Version : Jck fh hattori and other questions

01-06-2012, 10:15 PM
Im still trying to decide on my first Japanese knife. My first question is why hattori vg10 basic gyuto is 100 more than the Jck fh gyuto. I'm looking at the 240 size and I believe they are both vg10. What the difference? Also there is no listing on the hardness of the Jck fh vg10. Is that a good steel or should I be looking for carbon of some sort? I am a chef and want the best for my 250 to 300 budget. I looked at the carter website and all the ones I'm interested in are sold out. Does anyone know how long of a wait for one of those? I really want to make the right decision and need help. Any suggestions or different brands metals ect... Would be great, thank you

01-06-2012, 10:25 PM
Try writing Murray Carter (Jason, his assistant will reply) to see if any funayukis in the size you are looking for will be coming up. They tend to be really good about giving people a heads up, and maybe even "first dibs". He's been making more big knives lately, so I bet the wait wouldn't be too long.

Pensacola Tiger
01-06-2012, 10:39 PM

Without links to the specific knives you mention, there's really no way to answer you about the differences. As far as hardness is concerned, it has a very small part in the overall performance of a knife.

A custom from Murray takes at least ten to twelve months. I've been waiting eighteen for my custom order. (Sigh.)

Since you've now told us you are a chef, I'm going to suggest that you look at a different knife than the Hattori brand, the Akifusa. It fits your budget, has excellent edge retention and is a stellar performer.

It is available here:


A review is here:


I will also second the recommendation for a JCK CarboNext gyuto.

In my opinion, the Hattori FH or HD, in a pro environment, are a notch below either the Akifusa or CarboNext.

01-06-2012, 10:47 PM
i miss my Akifusa. in fact, i miss yours, PT. :)

Pensacola Tiger
01-06-2012, 10:52 PM
i miss my Akifusa. in fact, i miss yours, PT. :)

It's about time to put it back into daily use. So many gyutos, so little time ...

01-07-2012, 12:10 AM
The CarboNext is hands down the best deal out there, imo. If you are thinking Akifusa, I'd go for a Blazen instead. I recently tested both of them and the Blazen is the better cutter. It is a little less hefty, has better distal taper and the handle is somewhat larger. It's not a huge difference but it is noticeable. The Akifusa may have had better edge retention but it was hard to say, really and I didn't experiment with different sharpening methods. If you are interested in carbon steel, I would suggest the Gesshin-Ashi line. They are thinner but I'm sure they would easily handle any normal task. http://www.japaneseknifeimports.com/kitchen-knives/ashi-hamono/gesshin-ginga-240mm-white-2-wa-gyuto.html. For a heftier carbon knife, I've been thoroughly impressed in spite of myself with the Zakuri line. I've never been so shocked at how well a knife cut. http://www.japaneseknifeimports.com/kitchen-knives/zakuri/zakuri-240mm-aogami-super-kurouchi-gyuto.html

01-07-2012, 01:52 AM
I have to agree re the Carbonext. I just bought one and it is superior gear at a Henckels price point.

01-07-2012, 11:36 AM
Any thoughts on a takeda knife

Eamon Burke
01-07-2012, 11:37 AM
Takedas are fabulous knives, ... *edit* that is what you should buy.

01-07-2012, 03:22 PM
When I decided to get a nice knife I bought a 210 Takeda gyuto. It is wonderful and I love it.