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View Full Version : More than I can chew? (New Konosuke Fujiyama 210 Gyuto)



begemotb
05-16-2012, 08:22 PM
Hello All,

Thanks you all for this top-notch (if habit-forming) forum.

I'm an enthusiastic home cook who recently went on a knife upgrading spree. I had used Globals (Asian chef, paring, veggie cleaver and slicer, with a Minosharp contraption) for 10 years, but was never happy with their sharpness after the factory edge dulled. I finally decided I wanted to learn to sharpen and at the same time get something longer than my 7-inch go-to Asian Chef.

I got a Tojiro 240 gyuto and 120 petty, along with an EdgePro Apex 4. It was like getting 5 new knives at once, because the EP resurrected my aging Globals.

After playing with the Tojiro a bit (rounded the spine and choil - sanded the sharp edges off the handle), I decided I would keep it as my sole 240mm, but that I wanted to explore carbon and at the same time get something a little shorter. My wife and I often cook together in our smallish kitchen, so the 240mm blade complicates our choreography.

I got a Konosuke Fujiyama 210 Gyuto and love it so far. Takes some getting used to after the much heavier Tojiro, but I think the two different hefts complement each other well.

My question for you is this: how do I sharpen this thing? For all my other j-knives, I used the edge pro to create a 15 degree 50/50 bevel. But with the Kono, I can't even see the OOTB edge. When I first took it out of the box I thought it wasn't even sharpened. I assure you I was mistaken - very sharp. Even with a 20x loupe I can't really see the bevel.

Since the edge is too small to use the Sharpie method, and I definitely don't want to start grinding away randomly at this beauty, can anyone offer some advice on how to approach my first sharpening session (angle and grit)? I hope I don't have more knife than I can sharpen...

Thanks

Pics:

https://lh5.googleusercontent.com/-ua1hc8V7xfs/T7Q6MHhcvCI/AAAAAAAAAGE/gXr64Um1_gY/s800/P1050067.JPG

https://lh3.googleusercontent.com/-La0dS6gv4cg/T7Q6LIiek3I/AAAAAAAAAF0/eEeFmTkVVgg/s800/P1050065.JPG

https://lh6.googleusercontent.com/-mYp0PyZN_HQ/T7Q6M-XCr3I/AAAAAAAAAGU/iiwa9evwtIc/s800/P1050070.JPG

https://lh6.googleusercontent.com/-mYp0PyZN_HQ/T7Q6M-XCr3I/AAAAAAAAAGU/iiwa9evwtIc/s800/P1050070.JPG

https://lh3.googleusercontent.com/-297O-_IMoks/T7Q6NCIqZMI/AAAAAAAAAGc/cWf1IWNVdVM/s800/P1050071.JPG

obtuse
05-16-2012, 09:57 PM
I took my fujiyama as low as i could go with me current skill level at hand sharpening. I guess that doesnt help because idk what angle that would be. I thinned the secondary bevels, but at my currant skill level the angle was so low i put some scratches halfway up the blade face on the left side. To compensate for this i took some 800 grit automotive sand paper and gave the whole knife a "hand rubbed " finish. I lost my "shinogi" lines as a side effect. I guess what im trying to say is.. i dont really know how to help. Go low on the primary bevel or go hamaguri on the seconday, maybe addibg a micro bevel

tk59
05-16-2012, 11:36 PM
If you're careful with your knives, I'm sure these will take a ~10 deg bevel, no problem. Pretty much all the nice carbon steels we talk about here can. If it chips or deforms a bit, just thicken it slightly.

begemotb
05-19-2012, 02:26 PM
Thanks to you both. Sounds like I should set the EP as low as I can go w/out scuffing the blade. Do you think the konosuke will need thinning anytime soon?

tk59
05-19-2012, 03:45 PM
It purely up to you when you'd want to thin. The thinner it is near the edge, the better it's gonna cut. I've started thinning almost every time I sharpen. That said, I'd probably thin that knife after maybe 4 sharpenings or so. At that point, the heftier knives feel thick enough that I'd rather use something else.