Considering a Teruyasu Fujiwara Denka

Discussion in 'The Kitchen Knife' started by Silky, Feb 9, 2017.

Help Support Kitchen Knife Forums by donating:

  1. Feb 10, 2017 #31

    dwalker

    dwalker

    dwalker

    Senior Member

    Joined:
    May 6, 2016
    Messages:
    1,175
    I have not heard of anyone being dissatisfied in the end ordering direct. I have heard of an order coming in thicker than requested in which case the customer was promptly taken care of with a replacement. Full disclosure, I have not ordered direct, but I have 2 T-F knives that I am very pleased with especially considering the price. (Nashiji W1 nakiri and gyuto) neither has grind issues and the heat treat is superb.
     
  2. Feb 11, 2017 #32

    Marek07

    Marek07

    Marek07

    Supporting Member

    Joined:
    May 26, 2016
    Messages:
    1,329
    Location:
    Melbourne, Australia
    After seeing Otto's knife, thought I'd post a couple of mine. What he describes as a hole, may be present on mine. I'm not experienced enough to know so looking forward to comments. Here's a couple of phone quality pix:

    View attachment 34554

    FT210-1.jpg
    It's a work in progress - thanks to Kippington for his efforts and for convincing me to start working on it. What you see above is after a light belt grinding - still to smooth it out on stones. I knew what I was getting myself in for when I bought it so no regrets. The edge is insanely good.

    And to drive home the point about F&F, here's a couple of shots of the handle. AFAIK, pakkawood should be very easy to work with so... ?

    FT210-4.jpg

    FT210-5.jpg

    Surprisingly (or perhaps not), their saya is rather a poor fit. Probably not worth getting IMO.

    I've wanted one for a long time too. Read all about the pros & cons and debated the purchase for months. It's quite possible that Epicurean Edge might provide a better knife. Certainly the one on their website looks pretty damn good. Whether it's a brilliant sample for display (tweaked in Photo Shop?) or indicative of their stock, I can't say. Yes, I am a cynic by nature. Others who've bought from Epicurean Edge might be the best to ask.

    However the pricing is radically different. For the 210mm Denka gyuto as a comparison, it costs $410 direct. Epicurean Edge asks for $719. Similar differences for the Maboroshi range as well - $210 & $398 respectively. It's the price differences between the ranges that made me choose a Maboroshi as my first FT. Is it my last? Let's see how this project turns out first.
     
  3. Feb 11, 2017 #33

    Badgertooth

    Badgertooth

    Badgertooth

    Senior Member

    Joined:
    Nov 5, 2015
    Messages:
    2,586
    And here's the clincher. Despite everything, I still really like it. The edge it's capable of is a marvel of HT and it's a great cutter. And there's just something very idiosyncratic and authentic about it.

    That and unless you got a pal called Otto who loves wonky grinds, it's unsellable.

    [​IMG]
     
  4. Feb 11, 2017 #34

    preizzo

    preizzo

    preizzo

    Senior Member

    Joined:
    Dec 15, 2013
    Messages:
    2,131
    😂😂
    Have mine with my name on it as well 😂 (Matteo) I was lucky the knife it s perfect, apart of the childish engraved
     
  5. Feb 11, 2017 #35

    valgard

    valgard

    valgard

    Stones Addict (terminal case)

    Joined:
    Jan 5, 2017
    Messages:
    2,702
    Location:
    Calgary, AB
    This has become hilarious :rofl2:
     
  6. Feb 12, 2017 #36

    preizzo

    preizzo

    preizzo

    Senior Member

    Joined:
    Dec 15, 2013
    Messages:
    2,131
    My fujiwara.
    It s was my main gyuto for all most six months and since I got it I maybe sharpened 6 times and broken the tip about 4 times. Now the length it s of 232 mm, 49 mm tall.

    1486859151609.jpg

    1486859166997.jpg

    1486859182118.jpg
     
  7. Feb 12, 2017 #37

    khashy

    khashy

    khashy

    Senior Member

    Joined:
    Nov 13, 2016
    Messages:
    1,139
    Do you have to specify that you want a machi, or do they by default come with his signature curved machi lines?
     
  8. Feb 12, 2017 #38

    preizzo

    preizzo

    preizzo

    Senior Member

    Joined:
    Dec 15, 2013
    Messages:
    2,131
    You have to specify it! 😊
     
  9. Dec 15, 2019 #39

    Henry

    Henry

    Henry

    Well-Known Member

    Joined:
    Dec 14, 2019
    Messages:
    88
    Location:
    Canada
    I my humble opinion, Fujiwara Denka are one of the best kitchen knives in the world. I own 5 Denkas and all are of the highest quality in fit and finish as well as the best performing knives I have ever owned. As you can tell I am a big fan Fujiwara san and his work.
     

    Attached Files:

    Keith Sinclair and jonnachang like this.
  10. Dec 15, 2019 #40

    Corradobrit1

    Corradobrit1

    Corradobrit1

    Senior Member

    Joined:
    May 2, 2015
    Messages:
    1,826
    Henry aka Inzite?:D

    Nice collection. Time to remove the stickers
     
    jonnachang likes this.
  11. Dec 16, 2019 #41

    Keith Sinclair

    Keith Sinclair

    Keith Sinclair

    Supporting Member

    Joined:
    May 10, 2012
    Messages:
    3,771
    Location:
    Hawaii
    Some of those pictures are pretty bad.

    To say that I like my TF Maboroshi hammer finish 210mm is a understatement. It is 55mm at the heel has a even grind heel thinning toward the tip. No overgrinds or uneven edge. The hammer finish has pitting all through it some is dark grey to black. I like it gives the blade a forged look. You can see the vertical grind marks below the hammer to the edge. This might bug some people I could care less because the knife is such a good cutter. I also like the wa handle it is a little thicker and not too long. No need to rehandle it is just how I like wa's. Rounded the spine & choil. All the important stuff that makes this a great knife is done at the forged. Picked it up brand new never been sharpened for 300.00 on BST
     
  12. Dec 16, 2019 #42

    sleepy

    sleepy

    sleepy

    Well-Known Member

    Joined:
    Nov 11, 2019
    Messages:
    55
    Location:
    Arizona, United States
    What is a machi line?
     
  13. Dec 16, 2019 #43

    J.C

    J.C

    J.C

    Supporting Member

    Joined:
    Apr 1, 2019
    Messages:
    193
    Location:
    Australia
    Machi is a small gap between the handle and the tang of the blade.
     
    sleepy likes this.
  14. Dec 16, 2019 #44

    J.C

    J.C

    J.C

    Supporting Member

    Joined:
    Apr 1, 2019
    Messages:
    193
    Location:
    Australia
    The machi line mentioned up there is the finger notch, which is the signature of the FT knives
     
    sleepy likes this.
  15. Dec 16, 2019 #45

    Corradobrit1

    Corradobrit1

    Corradobrit1

    Senior Member

    Joined:
    May 2, 2015
    Messages:
    1,826
    Nope, the machi is the wider finger grip area before the tang tapers into the handle. Personally I prefer a machi as it provides more control.
     
  16. Dec 17, 2019 #46

    Keith Sinclair

    Keith Sinclair

    Keith Sinclair

    Supporting Member

    Joined:
    May 10, 2012
    Messages:
    3,771
    Location:
    Hawaii
    Boy you guys are serious all those Denkas at least you know what you like. Back in the day I had carbon masamoto's before the internet early 1980s because cherry Japanese Imports in Honolulu carried them got my King stones from them too.

    I have two Watanabe very nice right hand grinds, good thing I am not wrong handed:D. Love sharpening those KU Wats. I like the looks of the KU Denkas too esp. with rough hammer marks have seen on some. I like white steel. Have owned quite a few white over the decades. My TF Maboroshi has excellent edge retention and is a pleasure to sharpen.
     
    jonnachang likes this.
  17. Dec 17, 2019 #47

    McMan

    McMan

    McMan

    Senior Member

    Joined:
    Feb 15, 2018
    Messages:
    991
    L=Machi gap
    K=Emoto
    upload_2019-12-17_8-50-25.png
     
    Last edited: Dec 17, 2019
    Chicagohawkie, J.C and parbaked like this.
  18. Dec 17, 2019 #48

    Corradobrit1

    Corradobrit1

    Corradobrit1

    Senior Member

    Joined:
    May 2, 2015
    Messages:
    1,826
    Quote from KitchenKnifeFora "The zknives definition has come up before, and it is not how most Japanese craftsmen use the term. I brought the same thing up on the other forum when JKI announced the machi series in the Kochi line."

    From my understanding the machi is the step-down and not the gap.
     
  19. Dec 17, 2019 #49

    Xenif

    Xenif

    Xenif

    Senior Member

    Joined:
    Jan 3, 2018
    Messages:
    1,244
    It was my understanding that the Machi is the the step, and this is why certian knives are measured "Machi to Tip" DSC_4901.jpeg
     
  20. Dec 17, 2019 #50

    ian

    ian

    ian

    Supporting Member

    Joined:
    Dec 18, 2017
    Messages:
    1,251
    Location:
    Boston, MA
    +1, although what do I know. It does seem consistent with how Jon uses the term. Anyway, we had this same argument in the newest knife buy thread a few months ago.
     
  21. Dec 17, 2019 #51

    McMan

    McMan

    McMan

    Senior Member

    Joined:
    Feb 15, 2018
    Messages:
    991
    Yup, this is my understanding too. Machi is the step; the space between machi and handle is "machi gap". (Tidied this up on zkinves diagram above)
     
  22. Dec 17, 2019 #52

    labor of love

    labor of love

    labor of love

    Senior Member

    Joined:
    Dec 15, 2011
    Messages:
    7,914
    I forget terminology. If I need to specify something w regards to machi or emoto I just send the maker or whoever a photo to illustrate what I’m looking for.
    Visual aids can be universally understood.
     
    CiderBear likes this.
  23. Dec 20, 2019 #53

    Oui Chef

    Oui Chef

    Oui Chef

    Well-Known Member

    Joined:
    Oct 15, 2013
    Messages:
    109
    Machi's are an aesthetic relic from the samurai, good way to remember that it is indeed the piece of metal that provides a gap between the emoto and handle, since it served a purpose once
     

Draft saved Draft deleted

Share This Page

Group Builder