Konosuke Fujiyama Blue #1 240mm WRECKED

[Tien]

I left this knife at my parents' place for a month and this happened.

I had already done some initial rust removal, sharpening, and thining but it is bad.

The rust development extends into the handle.

It happened 3 months ago and I'm still heartbroken.

This is hands down my favorite knife and I can't replace it.

 

[bahamaroot]

Lesson learned.......the hard way. Really sucks dude.

 

[Naftoor]

The rust I can kind of accept, because most normal folks don’t understand how easily carbon knives rust even when they’re stored in a dry and forgotten about.

But the chunk of steel missing…

 

[blokey]

I feel sorry man

 

[Just a DK]

Okok what you do to piss them off. That has to be the reason, there is no way someone creates a chip that big without anger.

 

[jedy617]

This hurts the soul

 

[False_Cast]

Congrats on the upcoming konosuke Fujiyama blue #1 240mm suji tho.

 

[Mikeadunne]

Wtf were they cooking

 

[mockit]

Agreed with @False_Cast. You will still have a knife out of it. Send it to someone who knows what they are doing and watch as your wrecked gyuto turns into a kick ass suji. So sorry it happened though mate!! Argh!!!

 

[blokey]

Congrats on the upcoming konosuke Fujiyama blue #1 240mm suji tho.

That’s the spirit

 

[Steve56]

Never leave a Japanese knife with people that don’t understand them.

I gave a cheap, stainless clad Kansui Dojo blue steel (quite a good knife actually, just not pretty) to a friend whose wife is the cook because they are mostly vegetarian. I got a comment, ‘this knife is not stainless’. When she’s done prepping, the knife goes in the sink until after dinner and gets cleaned up with the dishes.

This made me realize that this is how most ‘commoners’ use knives.

1. Don’t give them a knife that isn’t stainless
2. Don’t give them a knife with a Wa wooden handle
3. Don’t give them a knife that will chip or break on small bones or in the sink with ‘stuff’.

Give them a tradional stainless European knife made of thick, soft steel.

 

[Tien]

But the chunk of steel missing…

Although I shaved out of most of the microchips already, it hurts my soul and I feel like throwing the knife away when I see that ginormous notch.

Never leave a Japanese knife with people that don’t understand them.

It was my mistake for leaving my fuji out in the open for them to destroy it.

Thank you all for the condolences and positivity. With your support, I will prevail and turn it into suji

 

[dmonterisi]

You might reach out to Korin in NYC. Their sharpener Vincent does a lot of repair/restoration work. his IG handle is @vincentsavesknives

 

[jedy617]

I feel like it would still be a fine skinny gyuto/line line for sure

 

[M1k3]

I feel like throwing the knife away when I see that ginormous notch.

Message me, if you need information on how to properly dispose of it. I know a guy

 

[Up_dog128]

I feel for you. And fwiw, as a pro sharpener, I’ve seen much worse. That could be repaired pretty quickly. It would never be the same as it was, but it could still be a great knife

 

[nhb22]

this is crazy...I have a dedicated knife block with a few Miyabi and Wusthof knives in it for everyone else who may use my kitchen

 

[gentiscid]

RIP, fallen soldier!

 

[Chang]

You might reach out to Korin in NYC. Their sharpener Vincent does a lot of repair/restoration work. his IG handle is @vincentsavesknives

do NOT send it to Vincent. that guy cannot repair a knife worth shizzle

and this is why all my knives are in my room, where they are safe from danger.

 

[sumis]

i'll guess you'll have to send your parents an invoice.

.

 

[Corradobrit1]

Lesson learned.......the hard way. Really sucks dude.

What a terrible situation to come back to. But all is not lost. Carbon Knife Co can do wonders with rusty, broken blades.

 

[ian]

do NOT send it to Vincent. that guy cannot repair a knife worth shizzle

and this is why all my knives are in my room, where they are safe from danger.

You had a bad experience with him?

 

[Brian Weekley]

I feel for you. And fwiw, as a pro sharpener, I’ve seen much worse. That could be repaired pretty quickly. It would never be the same as it was, but it could still be a great knife

Yup … I agree. I’ve repaired worse. Not the same, but still a great knife for daily use.

 

[Chang]

You had a bad experience with him?

Not me personally, but I’ve seen some knives that he’s “repaired” and heard some stories from cook homies. Overall, if it’s not too bad (slight chips, secondary bevel sharpening) then yeah sure, he can do it, but more difficult repairs like larger chips (like this Kono), single bevel repairs, reprofiling, etc, you’re better off just sending it to District Cutlery.

It’s kinda that feeling…. The same feeling I get when I think about the sharpening departments at Knifewear and Coutelier.

 

[chefwp]

District Cutlery is who I would recommend, they worked wonders on one of my favorites that had a couple large chips.

https://www.kitchenknifeforums.com/threads/sometimes-you-need-the-pros.64171/

 

[Stevem627]

I think this damage and the knife both are served best by having this done a pro. I’m sure the steel will do well in the right person’s hands…after all it was a lot of the appeal when you chose the knife.

Redoing the profile and beveling would most certainly be a task above most people’s comfort and ability level.

 

[Corradobrit1]

I think this damage and the knife both are served best by having this done a pro. I’m sure the steel will do well in the right person’s hands…after all it was a lot of the appeal when you chose the knife.

Redoing the profile and beveling would most certainly be a task above most people’s comfort and ability level.

Or send it to @konsuke. He seems to be on a roll reprofiling his Toyenka.

 

[Choppin]

ouch, that sucks… on the brighter side, the largest chip looks smaller than 1cm in height. I think if you have it reground and thinned, keeping the profile, you’ll end up with more than a suji (more like a gyutohiki or short gyuto). should still be a great knife!

 

[drrayeye]

Never leave a Japanese knife with people that don’t understand them.

I gave a cheap, stainless clad Kansui Dojo blue steel (quite a good knife actually, just not pretty) to a friend whose wife is the cook because they are mostly vegetarian. I got a comment, ‘this knife is not stainless’. When she’s done prepping, the knife goes in the sink until after dinner and gets cleaned up with the dishes.

This made me realize that this is how most ‘commoners’ use knives.

1. Don’t give them a knife that isn’t stainless
2. Don’t give them a knife with a Wa wooden handle
3. Don’t give them a knife that will chip or break on small bones or in the sink with ‘stuff’.

Give them a tradional stainless European knife made of thick, soft steel.

A further point, going beyond knives to cookware:

Don't let them in your home kitchen unsupervised--or furnish alternatives while making your special items unavailable. I have a decent supply of knives as well as pots and pans to be used when I can't supervise.

 

[ethompson]

Personally, I’d beg JKI to take this one on and just keep begging for months until Jon agreed. CKC, Evan @ Strata, & Tosho would be my next choices. Shihan also great if he’d take it on. That’s the end of my list of N American shops I’d let near this.