Can't really comment on either but I picked up a fujiwara fkm suji as a gift, sharpened it and its cut over 600 lbs of fish and is still going strong. Fantastic suji for the money. Quite thin takes and holds an edge that is far beyond its price. Though, I am a huge fan of semi stainless steels. Both the kono hd and my kikuichi tkc's are fantastic but only have experience with the gyutos.
Thanks for the info K-Fed.
Isn't the fujiwara on the soft side? How often do you have to sharpen it?
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