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Thread: Konosuke Fujiyama Blue #2

  1. #1

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    Konosuke Fujiyama Blue #2

    Hi everyone first post here,

    I am considering the Konosuke Fujiama Blue 2 gyuto. I would just like to hear some thoughts. I have seen lots of great testimonials about the White 1 and 2 series, but not a lot about the Blue 2.

    Anyone have experience with this range? I am mainly concerned about edge retention, and reactivity of the blade (particularly the cladding).

    Thanks for reading!

  2. #2
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    I'd just snag the one in B/S/T in white#1 right now if you're looking..

  3. #3
    Senior Member ThEoRy's Avatar
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    It's awesome. Really a fantastic cutter.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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    I have blue and white, and can't see major differences between them in edge-taking, edge-holding, or reactivity. I'm a home user, though, and don't give them the exercise they'd get in a pro kitchen. Incredible cutters.

  5. #5
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    Very few if any people can tell the difference between White #2 and Blue #2. I would concur with recommending the B/S/T opportunity.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

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    Senior Member cclin's Avatar
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    according Hitachi Steel Co. in theory, Blue#2 is little more purify than White#2. therefore, the blue#2 have better edge retention, less food reactive, on the other hand, white#2 is easier to sharpening keen edge!
    this is only in theory, different HT & knife maker may cause various result!!
    Charles ***[All statements I made here only my personal opinion and nothing more!]*** & Please bare with me for my crappy English!!

  7. #7
    Senior Member ThEoRy's Avatar
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    They both sharpened up easily. No discernible difference. Sharpness? I got both of them screaming towards hell sharp. Retention? Slight edge to the blue, but to most people it would be almost indistinguishable especially in a pro environment.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  8. #8
    Senior Member labor of love's Avatar
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    Quote Originally Posted by cclin View Post
    according Hitachi Steel Co. in theory, Blue#2 is little more purify than White#2. therefore, the blue#2 have better edge retention, less food reactive, on the other hand, white#2 is easier to sharpening keen edge!
    this is only in theory, different HT & knife maker may cause various result!!
    i think blue 2 is just white 2 with added tungsten and chromium. which in theory should produce less reactivity and alittle better retention. in turn you sacrifice ease of sharpening and maybe some toughness?

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    Senior Member K-Fed's Avatar
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    Quote Originally Posted by ThEoRy View Post
    They both sharpened up easily. No discernible difference. Sharpness? I got both of them screaming towards hell sharp. Retention? Slight edge to the blue, but to most people it would be almost indistinguishable especially in a pro environment.
    This has been my experience as well.

  10. #10
    Senior Member labor of love's Avatar
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    Quote Originally Posted by ThEoRy View Post
    They both sharpened up easily. No discernible difference. Sharpness? I got both of them screaming towards hell sharp. Retention? Slight edge to the blue, but to most people it would be almost indistinguishable especially in a pro environment.
    maybe it was just the heat treat or something else, but actually the difference to me besides retention was that blue steel seems at its best with a 2-4k toothy finish while white seems to really shine with a 6-8 finish.

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