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What is the deal with Fujiwara Teruyasu
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Thread: What is the deal with Fujiwara Teruyasu

  1. #1
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    What is the deal with Fujiwara Teruyasu

    Are these knives worth the money? The White #1 seems reasonable specially the shorter lengths but the Aogami Super prices are out of this world. Anyone have one of these? They look cool as hell... but seriously... the price?

  2. #2
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    I had a Nashiji (White #1) 240 gyuto, which was a reasonable knife for the $230 i paid for it. Core steel is excellent, stainless cladding a bonus. Rustic fit and finish was not a problem for me. Cutting performance was unremarkable, grind was decent but nothing more. Personally I wouldn't lay out serious money for a Maboroshi or Denka, ymmv.

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    yeah I heard the Nashiji was not the greatest, wondering if the next level up is any better

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    Senior Member chefcomesback's Avatar
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    Their pricing structure seems little odd, there is so much difference between 210-240



    Sent from my iPhone using Kitchen Knife Forum

  5. #5
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    Quote Originally Posted by chefcomesback View Post
    Their pricing structure seems little odd, there is so much difference between 210-240



    Sent from my iPhone using Kitchen Knife Forum
    yeah the jump is kind of crazy

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    knyfeknerd's Avatar
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    I used to have a 195mm Maboroshi no Meito Western Gyuto. It was an excellent knife and I wish I hadn't sold it! The AS ones are crazy expensive though! Wow!
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

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    Nashiji has given me a bit of grief...very wonky grind and very uneven edge...thinning has been a real chore and I'm tempted to give up on it or give it to someone with a grinder, instead of continuing to punish my JNS300 stone. Maybe the heat treat is good, but I don't think it's worth the work, unlike a Toshihiro or a Zakuri.

  8. #8
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    Quote Originally Posted by XooMG View Post
    Nashiji has given me a bit of grief...very wonky grind and very uneven edge...thinning has been a real chore and I'm tempted to give up on it or give it to someone with a grinder, instead of continuing to punish my JNS300 stone. Maybe the heat treat is good, but I don't think it's worth the work, unlike a Toshihiro or a Zakuri.
    the Nashiji is the low end of his knives right?

  9. #9
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    Nashiji (white #1) is his cheapest line, then Maboroshi (white #1), then Denka (blue super). He also makes some kasumi and kurouchi knives iirc.

  10. #10
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    The core steel on the Nashiji is fine. I thinned mine down considerably, and it now looks like a Carter as the surface has been smoothed. Trying to remove metal on soft stainless is a PITA. It took hours and hours of work.

    I have yet to sharpen my Denka extra-tall nakiri which Fujiwara custom made for me. It has not chipped (which is amazing) and it really behaves like HRC65+. Edge just does not roll at all.

    I think there are better values out there and the grind has small flaws here and there. The fit and finish on the handles is really poor, but I really don't care as they're comfortable in my hand.

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