I don't really see the distinction of discussing characteristics of a line of knives in words vs. pics. (Neither one seems to be promotional, if the talk is about the knives.)
My Kono blue #2 Fuji is hardly thick. It was barely thicker than my HD (same length). The spine is thinner than my other gyutos, so I'm darn curious to see what you're seeing. Mine has a great grind.
Originally Posted by toddnmd
That's a good point but I'm going to move this thread to my sub-forum just for the sake of keeping on the up and up. I might even post pictures then too.
Dave- no problem posting pics. I think you're talking about mine, right?
The fujiyama line is made with blue, white, and ginsanko steels from what I've seen. Mine is white 1 - it's not really deba thick, and the spine is actually thinner than some other gyutos I have. The knife has had some (very amateur) attempts at thinning, and the shinogi line on both sides is rounded off from what I suspect the knife looked like new. It cuts OK, but I have no reference from a new fujiyama, and I'm sure it could be better....
Dave, I'll be sending you my 210 ginsanko as discussed as soon as Stefan completes the handle. Like theory said its
3.0--3.2mm at spine at handle
199-200mm of cutting edge
It's very thin at the edge has a sharp shinogi and really wide bevel. The choi
is very polished id say more like revealed. The spines rounded too. More so than any of the HD series. FF of the handle is just amateurish. It's also very skinny to my hand.
It's my understanding that the Fujiyama Konos in blue #2 and ginsanko are ground by same people.
I'm really enjoying the knife.
Originally Posted by Hbeernink
Yes sir this is your knife I was referencing.
Thanks for adding in your thoughts on the knife, this helps.
Originally Posted by Mucho Bocho
Cool, I'll be looking forward to checking this out, thanks.