Page 3 of 4 FirstFirst 1234 LastLast
Results 21 to 30 of 37

Thread: Opinion on Fujiwara FKH

  1. #21

    Join Date
    Feb 2011
    Location
    Salt Lake City, UT
    Posts
    2,308
    Quote Originally Posted by jazzybadger View Post
    Well I bought a FKH 240mm and got it in the mail today. Going to clean it down with a baking soda paste because apparently some people complain about an issue with a smell. Looking forward to walking down the road of carbon steel.
    The smell will not last long, just build a nice natural patina and enjoy.

  2. #22
    Senior Member
    Join Date
    May 2012
    Location
    Melbourne
    Posts
    61
    I have only used the FKH for a week, but so far this knife is actually the first knife I usually grab. I like the extra length on on the 270 compare to hiro (240)
    At first I really have some problem with FKH since it really has a strong smell and when I was cutting salmon, it left black color on my hand (even after I forced patina once)
    Now is way more stable, I just missed the patina... It only has a really LIGHT patina.

  3. #23

    Join Date
    May 2012
    Posts
    4
    Quote Originally Posted by Dreezzzzz View Post
    These are excatly the questions I am wondering aswell. Did you change the factory bevel from 90/10 to 70/30 ?
    Did you thin a lot?
    Right now I have it closer to 60/40 because I use it with a lot of board contact from day to day. It's a little tougher though I'm considering adding a microbevel.

  4. #24
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    3,691
    You might consider a single microbevel ā la Jon Broida. It allows you to use very low angles for the edge.

    http://m.youtube.com/watch?hl=en&cli...F55079F53216AB

  5. #25
    New Member
    Join Date
    Jan 2017
    Location
    Morelia
    Posts
    2

    How did you make that patina???

    Quote Originally Posted by maxdgad View Post
    I've been using the 270 Suji for several months now as a sushi chef working around 50-70 hours a week. The factory edge is closer to a 90/10 and it took a while of use and sharpening before I was able to get an edge that would hold throughout a 14 hour shift. As far as edge retention goes, it will get scary sharp for a while but can maintain usable/slightly dull for about a week or too (also highly dependent on your cutting technique.) For the price, it's an excellent knife. If you want to use it heavily, you will want to round out the spine and the choil as well as the edges around the bolster or else you'll wind up with callouses and blisters after a busy week. Overall I'd say I'm very impressed for the money I spent on it and I use it a lot to extend the lifespan of my more expensive knives.

    It also takes well to forced patinas:

    How did you make that patina???

  6. #26
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    3,691
    An update: just got a 270mm gyuto. F&F have improved a lot, it arrived even with a decent edge. Haven't noticed any sulphur smell this time. Still very reactive, but it calms down once the first patina has been set. A very pleasant, very affordable knife.

  7. #27
    Senior Member supersayan3's Avatar
    Join Date
    Oct 2014
    Posts
    527

    Opinion on Fujiwara FKH

    I will repeat myself, with my limited knowledge, and tell you to forget FK and go masahiro virgin carbon. Better steel, only one side sharpening, exactly for you. Less hard than my Hiromotos last batches, but becomes wicked sharp, very fine grained.

    I like this angle on top of the tip on the sujihiki of the photo
    Once a Japanese knife, always a Japanese knife -> Once a Carbon, always a Carbon -> Once a Honyaki, always a Honyaki <3

  8. #28
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    3,691
    Sure, but a different price point.

  9. #29
    Senior Member Jovidah's Avatar
    Join Date
    Jan 2016
    Location
    Netherlands
    Posts
    656
    Having recently received Benusers old 270 sujihiki I can definitly say these are a great bang for the buck. In its price range really the only contender is the Tojiro DP - but that comes with its own list of pros and cons. But if you:

    -want to see if carbon is for you
    -want to acquire / try a specific knife that doesn't see a lot of use, for example a sujihiki for home use
    -want to try different knife shapes / lengths
    -while on a budget

    It's just awesome. Are there better knives? Sure. But at its price it's still great. Sure, you can get a Misono or Carbonext sujihiki 'relatively' cheap as well... but they're still twice as expensive. Good luck getting a half-decent 270mm gyuto anywhere else for just 90 dollars. And at least to me they don't feel cheap in any way.

  10. #30
    Senior Member Benuser's Avatar
    Join Date
    May 2011
    Location
    Amstelveen, The Netherlands
    Posts
    3,691
    Thanks again for your kind words, but the FKH have got even better in f&f since, and the old sulphur smell problem seems to have been resolved.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •