Finally! My first Japanese knives

[MadMel]

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.

[Lefty]

Very nice! You're going to love them - welcome to the club!

[MadMel]

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

[Lefty]

I'd put money on it!
How was the f and f of the Fuji?

[Citizen Snips]

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!!

[Cadillac J]

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?

[MadMel]

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

[Cadillac J]

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.

[MadMel]

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?

[Lefty]

I think I can't afford one