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Finally! My first Japanese knives
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  1. #1
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    Finally! My first Japanese knives



    Fujiwara FKM 120mm Petty



    Hiromoto AS 240mm gyuto

    That's it.. For now lol.

    Planning in the works (in order of importance):

    Western style boning
    Sujihiki
    #5000 or higher finishing stone prolly Naniwa SS/Chosera as its the only one I can find in Singapore
    210mm gyoto for home use
    Nakiri

    pref stainless or clad especially the Suji and Boning cos will be using on the line. the other 2 can be carbon or stainless as they are mainly for home use. Any Suggestions are greatly appreciated but keep it below USD180 per knife lol.

  2. #2
    Canada's Sharpest Lefty Lefty's Avatar
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    Very nice! You're going to love them - welcome to the club!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  3. #3
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    Thanks they going with me to work next week. hope they can stand up to the 'abuse' of a pro kitchen lol

  4. #4
    Canada's Sharpest Lefty Lefty's Avatar
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    I'd put money on it!
    How was the f and f of the Fuji?
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  5. #5
    Senior Member Citizen Snips's Avatar
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    i wouldn't worry about the hiromoto. my wife and i have been using one daily in high volume fine dining restaurants for over 2 years and the thing is still doing just fine. i would imagine a few more years out of that guy. its beastly

    enjoy your new knives. one of the best feelings in the world is when your new cutlery comes and the anticipation of opening those boxes to see your new stuff inside!!

  6. #6
    Senior Member Cadillac J's Avatar
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    Quote Originally Posted by MadMel View Post
    Thanks they going with me to work next week. hope they can stand up to the 'abuse' of a pro kitchen lol
    Did you put an edge on them already?

  7. #7
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    Lefty: F&F on the Fuji is great. I have heard stories of it not being done well and so on, but mine came as well made as a non-custom handle can be.
    Snips: Thanks for the input!! Any recommendations for a boning and a suji? Or prolly what are u using at work?
    Cad: Nope, they have not touched the stone. Going down to my friendly pro sharpener to get them checked out and pick up some pointers :P

  8. #8
    Senior Member Cadillac J's Avatar
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    Fujiwara's fit/finish is almost legendary to me for Japanese knives at that price point. I've never heard anyone with a bad experience? Four different knives I've had (2 from each line) and all pretty perfect.

    I just asked about the sharpening because I know my Fujis and Hiromoto did not come with a working edge that would last a day in any kitchen.

  9. #9
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    Yeah. They'r not really ok out of the box lol. Gotta work on them a little. Does any one have a Kasumi? Looks pretty cool lol, thinking of getting a Kasumi western boning. Any thoughts?

  10. #10
    Canada's Sharpest Lefty Lefty's Avatar
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    I think I can't afford one
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

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