Fujiwara denka
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Greenbriel
Senior Member
I’ll let you know in 6 weeks and counting! My sense is that the steel treatment is generally considered amazing, F&F is hit and miss, but most think the dice roll worth it. Also, resale on BST should be quick And you’ll get back what you paid or close to it (especially if you can handle the wait and buy direct which is cheaper than dealers).
Greenbriel
Senior Member
Just buy it, youll be happy you did
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I'm afraid so.
Read those two threads in their entirety. After that, you should know if a Fujiwara is for you.
And don’t overlook a Fujiwara Maboroshi; they are less expensive than the Denka but many regard them highly, too.
And don’t overlook a Fujiwara Maboroshi; they are less expensive than the Denka but many regard them highly, too.
Do ittttt. There will be inconsistencies so check your preferences against the specs.
Really the core steel is the kicker. It feels eager to get sharp.
Really the core steel is the kicker. It feels eager to get sharp.
I've "just" got the 180 Santoku ... hell of a knife ...
I would say yes, they are. I have the 210 and 180 gyuto, both with French handles. They are amazing working knives, and if you like the feel of a western knife, it has a similar feel in terms of blade profile and handle feel. Fit and finish is rough on the steel, which is something that you either like or you don't. Handles on mine are very well done. The super blue core gets and stays very sharp, and in my experience has proven to be plenty durable. Plus, the finger notch in the heel is awesome.
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Do you think you have better knife cutting speed from western handles vs japanese style?
Corradobrit1
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Answer is an unequivocal YES. These 2 will go with me to the grave.
The Denka is one of the best cutters I've ever experienced and the only reason why I sold mine was because well... that's secret. Let's say I have a super Denka with a different finish on the way.
If you decide on a Maboroshi and care about F&F, I'd recommend checking out Sugi Cutlery as he has a collaboration with Forty Ounce up on there.
If you decide on a Maboroshi and care about F&F, I'd recommend checking out Sugi Cutlery as he has a collaboration with Forty Ounce up on there.
WaTFTanaki
Well-Known Member
Depends upon your taste and preferences. Ultimately when facing anything except meat, I like my Tanaka Yohei240 , Wat Nakiri or Takada no hamono gyuto Tanaka in 210, but I have very laserish taste. When I face meat the Denka comes out and it is super. Mine has not been thinned. The edge retention is amazing but it’s like buying a gun and fretting over replacing the barrel. Eventually you have to do it. To each his own. If I had to only have one knife the Denka would not be it. The Tanaka Yohei would but those are my biases. There is no right answer. For some the Wat gyuto is the end all and be all. For some the Denka. For me Takada no hamono. If you have the resources then get it. It’s an amazing knife but it’s not for everyone. It has its role in my collection but it’s rarely the first I reach for, but these are my biases. To each his own. I will never sell mine. If that tells you anything. It’s an amazing knife. Just not my fav.
They are different tools - Like anything you'll be fastest and most proficient with whatever you use the most. Repetitious mechanicals tasks boil down to muscle memory. If you are new to the Japanese knife game, and like most, have mostly used mediocre western knives before this endeavor, I would think that a western handled Fujiwara will feel more familiar than other options but with the added greatness of Japanese steel.
Other adjacent points...
1. I prefer Wa handles, but my two Denka's are then only western handled knives in my collection of 50+. They are awesome.
2. Fujiwara does sell unhandled steel with a tang for Wa handles, but they are uncommon. Bernal has had them in the past if you want his steel with the traditional handle. Blade profile still leans western, though (moreso on the 210/240 then the 180 (ref the photos I posted)).
You also can order Denkas straight from Fujiwara with a wa handle. They have two varieties, a ho wood handle that can be had for no extra money, or an ebony handle that runs about $130. I have the wa handle in ho wood and I much prefer that style to Western handled knives. I believe you can special order the gyuto without the finger notch if you get the wa handle; I like the notch, so that's how I ordered mine.
Corradobrit1
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The finger notch is one of my fav features. Just doesn't make much sense on a Wa without a machi.
Knife.Knut
Well-Known Member
TFs must be bought to be used, and u will realise there are very few better for the job.
Another thing to keep in mind is wait for one you like to pop up on bst, i got this denka off of a facebook knife group for 500$ and it came prethinned and polished
The idea that they need to be immediately thinned after purchase would be a hang up for me. I know not everyone does that, but it seems fairly common.
Mine was very sharp, but it was a chunky monkey. It needed to be put on a diet!
DitmasPork
Senior Member
TF Denkas are worth every penny. Sure, there’re cheaper (and more expensive) knives on the market, but they aren’t denkas—things just cost what they cost. Some love ‘em, some hate ‘em—I’m in the ‘love’ camp.
Yes, many other blacksmiths producing wonderful gyutos—Kato, Bryan, Yanick, Maz, Shig, to name a few—but won’t bother carefully listing without knowing your preferences, budget, etc. What’re you looking for?
Can’t know if you’ll jive with a denka just by reading about them—just buy one. You’re obviously intrigued by denkas.
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I am very curious the thing is the price tag 440 dollars for 195 mm denka. That's what makes me ask people who have had experience with this knife. It's either go for the denka or I was thinking masakage koishi but no one has one also.
I don't have any masakage experience, but I've had a denka 195mm since January and it is phenomenal. Mine was used a few times before I acquired it, but still had factory edge and cut great. It had some tiny micro chips when it showed up, but they were easily taken care of by an SG1k after it's first use. I've since taken mine to some stones, from King 300 up to a mirror-like ~12k finish and have the edge finished on a Belgian Coticule. Super easy to sharpen and deburr. One of the easiest blades I've come across, which was surprising. The cutting feel is something else; I like to call it elegant violence. It cuts into stuff extremely easy, but with enough bite that you still have a feel for where the edge it at. It just has a "feel" to it, that my other blades don't have.
You should definitely give it a shot. Worst case, you sell it to buy a koishi when they come back in stock. Meanwhile, you get to scratch the denka itch and see what it's all about.
DitmasPork
Senior Member
Curious? If $440 is the price, then that’s what it’ll cost to land a 195 denka.
Knives manufactured by different blacksmiths/factories can be very different—with knives you’re typically not buying ‘like for like.’ You’re not grocery shopping, looking for the best deal on hamburger—with knives you are often paying for brand; maker’s reputation/authorship; materials; rarity; etc.
When I’m hunting for a new gyuto, the questions like “can I afford it?” and “do I want it?” are the main considerations. I’ve learned never to be drawn into chasing the best “bang-for-buck,” lest I’ll end up with a bunch of knives I never really wanted in the first place.
If you’re torn between denka and masakage koishi, just follow your instincts, commit to one, and buy it. Worse that can happen is you hate, and sell it. If you’re sniffing around a denka, means you have the luxury to attain top end knives, which is great! Only opinion that matters, on which is better, is yours. I love reading what others say about knives—but take everything with a grain of salt.
IMHO. TF Denka over masakage koishi.
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Masakage Koishis have been hard to find... I don't have a Koishi, but I do have a couple Masakage Yuki knives from the same blacksmith, Kato. In general, Masakages have slightly better fit and finish; the edges around the spine and choil are a tiny bit more eased than the Denka (but not much). All my Masakage blades (a Kumo, a Shimo, two Yukis) feel lighter and more nimble than my Denka. None of my Masakages are made with aogami super, so I really can't compare steel, but the Koishi is AS steel at the core, just like the Denka. I have not seen a Koishi in a length other than 180mm or 210mm, so I don't know if you can get one in 195, as you can with the Denka.
I like my Masakage knives and I think a Koishi would be a great choice. That being said, I'm just getting to know my Denka (a 210, not a 195), but I really love the way it feels in the hand and how it cuts. I wouldn't hesitate to buy either knife; since the resale market is so strong, you usually can sell for just a bit less than you paid, so the risk of trying is very low.
I like my Masakage knives and I think a Koishi would be a great choice. That being said, I'm just getting to know my Denka (a 210, not a 195), but I really love the way it feels in the hand and how it cuts. I wouldn't hesitate to buy either knife; since the resale market is so strong, you usually can sell for just a bit less than you paid, so the risk of trying is very low.
Infrared
Well-Known Member
Some retailers like Knifewear and RealSharpKnife carry both, so they should know what you're interested in.
They've both been responsive in my experience.
https://realsharpknife.com/collections/masakage/products/koishi-170mm-bunkahttps://knifewear.com/products/masakage-koishi-as-gyuto-240mm?variant=5321389956
Jason183
Senior Member
I don’t have Koishi but have tried Kanehiro AS from Yoshimi Kato, similar profile and grind except different finish. It has that high thin hollowness behind the edge, very delicate lasery cutting feel. I think Denka is more robust in terms of grind, it’s better for tougher tasks liked cutting steak and probably have better edge retention cause of the heat treatment.
DitmasPork
Senior Member
BTW, of all the gin joints in all the towns in all the world, how/why did you end up with TF denka as an object of desire?
Also, what knives do you currently have?
