I just got my Konosuke Fujiyama 240mm in blue after over a year. I had almost forgot I asked for one and then an e-mail came from Kosuke saying "We've got one for you now". So yesterday it finally arrived! No need to review the Fujiyamas I think, much has been said about them in the web but I came to one understanding - some kitchen knives are sold unsharpened, such as the Fujiyama. My knife arrived unsharpened and completely without an edge, not saying it was dull, no. It wasn't sharpened at all, just a square edge like a ruler or something. And I wasn't surprised.
However I'm not at all saying it's a bad thing. I've been using Japanese tools for a while and anyone who has bought a Kanna (plane) or a set of Japanese Oire Nomi chisels knows what buying a tool is like. You get a set of chisels, you take the handles off, plane or sculpt them to accept the metal hoops, finish each chisels end by mushrooming the wood, then flatten the ura of the chisel, finish the wood, then sharpen them etc. It's a long process. It's even worse for the Japanese planes which actually might require specialist tools and plane making chisels for finishing the plane body before you can use them. This is typical of Japanese tools as I understand it, each tool user can finish their tools themselves just as they like it.
Now I did a quick "google" on the OOTB Fujiyama edge and to my surprise there are so many disappointed people who have gotten their knives and post in the webs saying the OOTB edge is "rubbish" or "too dull to use" etc while in fact the edge isn't sharpened at all. I guess they didn't get the whole "sharpen your own tools" message?
What are your ideas of knives sold without edges? Are there other ones that arrive like this?
However I'm not at all saying it's a bad thing. I've been using Japanese tools for a while and anyone who has bought a Kanna (plane) or a set of Japanese Oire Nomi chisels knows what buying a tool is like. You get a set of chisels, you take the handles off, plane or sculpt them to accept the metal hoops, finish each chisels end by mushrooming the wood, then flatten the ura of the chisel, finish the wood, then sharpen them etc. It's a long process. It's even worse for the Japanese planes which actually might require specialist tools and plane making chisels for finishing the plane body before you can use them. This is typical of Japanese tools as I understand it, each tool user can finish their tools themselves just as they like it.
Now I did a quick "google" on the OOTB Fujiyama edge and to my surprise there are so many disappointed people who have gotten their knives and post in the webs saying the OOTB edge is "rubbish" or "too dull to use" etc while in fact the edge isn't sharpened at all. I guess they didn't get the whole "sharpen your own tools" message?
What are your ideas of knives sold without edges? Are there other ones that arrive like this?
