jck fu rin ka zan and fujiwara nashiji line, same basic knife?

[labor of love]

is there any difference between these 2 lines of knives besides the handles? and the price tag?
http://japanesechefsknife.com/Furink...eSteel#1Series
http://www.teruyasu.jp/en/products/gyuto.html

[Timthebeaver]

I believe they are the same.

[CoqaVin]

is there any difference between these 2 lines of knives besides the handles? and the price tag?
http://japanesechefsknife.com/Furink...eSteel#1Series
http://www.teruyasu.jp/en/products/gyuto.html

With the Fujiwara what is the difference between the 3 types of gyutos? Maboroshi, Nashiji, and Denka?

[Timthebeaver]

With the Fujiwara what is the difference between the 3 types of gyutos? Maboroshi, Nashiji, and Denka?

All are san-mai construction, stainless clad carbon. Nashiji and Maboroshi are both Shirogami #1, with different finishes. Denka is Aogami #1 with a different finish. There may be other more subtle differences too, but I suspect very few people would be privy to them.

[bkdc]

If you are willing to go with a 210 gyuto, I highly recommend buying the Maboroshi over the Nashiji. There is a big price leap from 210 to 240. Very weird pricing structure.

I own the Maboroshi 210, Nashiji 240, and a Denka no Hoto Nakiri. The steel on the Maboroshi and Nashiji behave the same. But the geometry favors the Maboroshi. On my specimen, it's as if I'm cutting with a single-bevel gyuto. There is a highly asymmetric grind, and food falls off. This recommendation applies only if you're a rightie.

[bkdc]

I would like to know whether other people with a Denka or Maboroshi have the same asymmetric grind on their knives. I will post a photo later when I get home.

[mkriggen]

May be a differance in the heat treat. Knifewear lists the Fujiwara Nashiji as 64:65HRC, JCK lists the Fu Rin Ka Zan as 63HRC. Numbers are pretty close though, so it could just be differance between different test samples or different interpretations of the same data. Either way, the JCK sure looks interesting. Might just have to pick one up to see how it compares to my Masakage Yuki's.

[Timthebeaver]

May be a differance in the heat treat. Knifewear lists the Fujiwara Nashiji as 64:65HRC, JCK lists the Fu Rin Ka Zan as 63HRC. Numbers are pretty close though, so it could just be differance between different test samples or different interpretations of the same data. Either way, the JCK sure looks interesting. Might just have to pick one up to see how it compares to my Masakage Yuki's.

I doubt it. White #1 is white #1, he would surely use his best/the same parameters, or he's deliberately compromising one line.

Knifewear HRC numbers are high in any case, Takeda AS is listed as 63-65, everywhere else 61-63.

Jon Broida says that Fujiwara "shoots for 64 HRC" in one of his blog posts.

[keithsaltydog]

is there any difference between these 2 lines of knives besides the handles? and the price tag?
http://japanesechefsknife.com/Furink...eSteel#1Series
http://www.teruyasu.jp/en/products/gyuto.html

You have not bought one of those Fuji's yet? Last time you posted that knife liked it alot. mkriggen go for it then I can check out yours

[labor of love]

I've been putting off pulling the trigger on the JCK for like a year and a half, while I wait on some customs I have on order, I may pick up either the JCK or ginsanko tanaka gyuto.