Fujiwara Maboroshi Review

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Around the time that Jobs, Wozniak, Gates, and Allen were dreaming up these unlikely schemes, I was a teenager living in Ames, Iowa. One of my friends' dads had an old MGB sports car rusting away in his garage. Sometimes he would actually manage to get it running and then he would take us for a spin around the block, with a memorable look of wild youthful exhiliration on his face; to his worried passengers, he was a madman, stalling and backfiring around Ames, Iowa and eating the dust of rusty Gremlins and Pintos, but in his own mind he was Dustin Hoffman tooling across the Bay Bridge with the wind in his hair.

In retrospect, this was telling me two things about people's relationship to technology. One was that romance and image go a long way towards shaping their opinions. If you doubt it (and if you have a lot of spare time on your hands) just ask anyone who owns a Macintosh and who, on those grounds, imagines him- or herself to be a member of an oppressed minority group.

The other, somewhat subtler point, was that interface is very important. Sure, the MGB was a lousy car in almost every way that counted: balky, unreliable, underpowered. But it was fun to drive. It was responsive. Every pebble on the road was felt in the bones, every nuance in the pavement transmitted instantly to the driver's hands. He could listen to the engine and tell what was wrong with it. The steering responded immediately to commands from his hands. To us passengers it was a pointless exercise in going nowhere--about as interesting as peering over someone's shoulder while he punches numbers into a spreadsheet. But to the driver it was an experience. For a short time he was extending his body and his senses into a larger realm, and doing things that he couldn't do unassisted.


In the Beginning was the Command Line
by Neal Stephenson
My favorite is still Snowcrash
 
Just wanted to give an update.

Decided to thin the knife myself. Here's how it looked after a few minutes on a 300 King stone (tap the pics to enlarge).

2 (2).jpg

Although the kireha was, for the most part pretty even, there were unfortunately some significant low spots right near the edge.

2 (3).jpg2 (4).jpg



Thinned for about 40 minutes on a Shapton 120 and 20 minutes on a King 300. Took off 3 grams.

2 (1).jpg

It might be hard to tell, but a lot the low spots near the edge are still there. No easy fix, so I'll deal with it later.

Before and after choil shots.

1738002344813.png1 (10).jpg

Spent a few minutes giving it a mirror polish, and of course I forgot to take pictures, but you can kind of see the end result in the video below.

Afterward I did go back and tried a quick kasumi finish. And again I forgot to take some pictures. But here's how it looks after a few days of use.

1 (11).jpg

In terms of cutting performance, there's significant improvement. I can still feel it hesitate every now and then, but it doesn't wedge like it used to. Before thinning it was 4/10, maybe even a 3. Now it's a 7/10 (B tier).

 
Last edited:
I appreciate all of your reviews and lists. One question I have, is how do you define wedging? and what cutting method are you using when it wedged in carrots? I don't know if I've ever had a knife wedge in a carrot, much less stop dead.

I had recommended a knife to someone on here, one of the very best cutters I've had the pleasure of using, and he said it wedged in carrots.

That's why I don't give too much stock in reviews, while informative, there's too many variables, especially in handmade items.

I'm not questioning you or your methods. If anything, I'm questioning my terminology and knowledge. Any clarification would be appreciated.
 
I appreciate all of your reviews and lists. One question I have, is how do you define wedging? and what cutting method are you using when it wedged in carrots? I don't know if I've ever had a knife wedge in a carrot, much less stop dead.

I had recommended a knife to someone on here, one of the very best cutters I've had the pleasure of using, and he said it wedged in carrots.

That's why I don't give too much stock in reviews, while informative, there's too many variables, especially in handmade items.

I'm not questioning you or your methods. If anything, I'm questioning my terminology and knowledge. Any clarification would be appreciated.


You can see an example of extreme wedging at the 1:33 mark. The beginning of the video also shows it wedging in an onion.

I generally push cut with carrots.
 
Back
Top