Nobody can guarantee a decent OOTB edge. With production knives in general, the factory edge is in the best cases a draft. With the Fujiwaras, the edge is unpredictable. May be usable, may be not.I'm leaning towards the Fujiwara atm, just to have a guaranteed decent starting edge. I may have to wait until Christmas to get my sharpening stones which also pushes me toward the Fujiwara for a half decent edge OOTB.
i wouldnt mind checking out a suisin inox western. if i was on the market for stainless western, thats what i would get. they just look good.
Don't know that there is a better value than Suisin Western for 1st J Knife - esp for home user. They are available from two of the supporting retailers here, both of which will provide initial sharpening.
I think this is the solution - get a knife with a great edge (i.e. sharpened by a pro) as a reference point. Look at all the advice to buy an Artifex etc. (not on this forum to be fair). The simple fact is newcomers (which we all were once) to J-knives (by definition) are incapable of installing a great edge or (particularly) thinning a knife correctly. Personally, I don't think I could thin an Artifex to a high standard.
I'm leaning towards the Fujiwara atm, just to have a guaranteed decent starting edge. I may have to wait until Christmas to get my sharpening stones which also pushes me toward the Fujiwara for a half decent edge OOTB.
Is it best to keep away from no name knives? I see some that just say "VG-10 Hammered Damascus Gyuto" from echefknife and appear good bang for the dollar.
So hand made knives are much better. What is a handmade with the same specifications as what sparetire55 asks for?
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