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Discussion in 'The Kitchen Knife' started by Omega, Mar 5, 2019.
Amazing post and collection Omega! One of the best post in KKF.
Bravo awesome post man. Hats off to you for all of this information.
Very detailed and informative, great writeup! Can you do the histories for other knife lines
This deserves to never die. Thanks so much for an amazing and informative series of posts. What a collection and the knowledge you share is amazing.
Wow. Thanks for all the info.
Amazing reading and knowledge!!so much dedication from your side and in sharing this!
Thank you very much, I'm really enjoy & appreciate for your efforts.
Thanks again guys! Really happy all the work that went into this has made for an enjoyable read.
I’m hoping to having a few additions to this in the next month or so.
Thanks for filling in the blanks on the Fujiyama's. I have a 210 B#2 Gyuto from the 2016 vintage, a 210 W#2 Petty from the 2017 vintage and recently a 240 B#2 FT. I appreciate knowing more about the history of these great knives.
Great thread. Thanks for sharing your knowledge.
Those knives are simply stunning.
Do you have any information on the current availability of the FT vs the FM line of Fujiyama's? I picked up a FT B#2 240 a recently and would like to get the same Gyuto knife in 210 if the sharpener is still working with Konosuke.
FM sharpener is still in the fold and doing excellent work for Konosuke.
The FT sharpener is no longer actively doing work for them though. There MIGHT be a couple that have been finished, but not release.. but I don't know.
The FT Fujiyama seems really lightweight but for removing skins from salmon and trimming silver skin the knife is an absolute gem. I find myself reaching for it most days and wonder how much different the sharpening is on the FM? I guess I'll just have to buy one next time they become available.
Konosuke Fujiyama, knife of the decade.
Adding my name to the list of members thanking you for such an excellent post.
Now if only we could get you to fall in love with a few other makers...
Damn, I’m way later to this but a big thanks. More please!
It’s slightly off topic but I’ve been on the hunt for a Tanaka B#1. Can anyone give their opinions on the knives I’m looking at. The ones I’ve been seeing are the Fujiyama, Tanaka x Kyuzo from Hitohira and the Tanaka Dammy from JNS.
At least from what I’ve seen from pics and specs, they’re all wide bevels and fairly lasery. But anyone used these knives?
Kosuke has indicated that he is making 270mm and 300mm Fujiyama Sujihiki's - there a knife I've been looking for for quite a while. My 210mm Kono Fyjiyama W#2 Petty is used as a short slicing knife right now.
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