Konosuke Fujiyama Blue #1 240mm WRECKED

[blokey]

TBH Ashi Ginga steel is also a lot tougher

 

[superworrier]

Also although the spine is a bit thinner, the FM also has a thinner grind closer to the edge.

 

[stringer]

I assume you’re being facetious but now I want to see this. Maybe the bones and frozen meat are a forgone conclusion but squash and baguette would be interesting.

@stringer has proved that knives thinner than a Fujiyama can go through squash without an issue.

https://www.kitchenknifeforums.com/...ng-a-cut-vid-thread-for-all.54062/post-933848

Squash is not hard compared to many things that knives come into contact with. Like cutting boards for instance. This is one of the biggest myths out there. Squash can damage a very thin behind the edge knife via torque. But it's unlikely to damage a knife because it is "hard."

 

[refcast]

I've had a relative chip a denka 270mm gyuto 2mm deep and me, I chipped a iwasaki kamisori stropping early on in my knife use. That's why aframes has that disclaimer about the kanoyama strop linen break in with nagura and washing. He put it up after me messing up with that, trying to follow the strop directions on the strop itself. I've broken tips off and cracked steel trying to straighten stuff. Knife makers have piles of broken blades. It happens.

 

[superworrier]

Squash is not hard compared to many things that knives come into contact with. Like cutting boards for instance. This is one of the biggest myths out there. Squash can damage a very thin behind the edge knife via torque. But it's unlikely to damage a knife because it is "hard."

People talk about it banging into the board too but I feel like that is a myth (mostly) as well.

 

[stringer]

People talk about it banging into the board too but I feel like that is a myth (mostly) as well.

Banging into the board is the number one dulling force on kitchen knives. And it will cause microchips on very thin behind the edge knives. Especially poly plastic boards.

 

[M1k3]

Used my thinnest knife on the hardest Acorn squash we had.

 

[jedy617]

HARDER

 

[M1k3]

HARDER

That's what she said?

 

[Dan-]

Now do tartare! Last mincing I did like that on hard PE board dulled my hap40 gyuto like nothing else.

 

[M1k3]

Now do tartare! Last mincing I did like that on hard PE board dulled my hap40 gyuto like nothing else.

Above this restaurants pay grade.

 

[TokushuKnife]

Zack, at one of our supporting vendors, would be my choice to reprofile this mess. (Jon keeps telling me no).

@TokushuKnife

Reach Zach Direct at +1-423-505-2929 or [email protected] Heads up we were crushed by our Black Friday sale, so maybe a few days and we will be caught up!

 

[Tien]

Updating my Konosuke repair progress. This was taken Dec 15, 2023. I was quite scared that part of the Kanji had been grinded out.

 

[Tien]

And this was from last week. I cut my hand open pretty bad while I was polishing the blade. The final result will have to wait a little longer. I was scared to post progress if I couldn't repair it to acceptable standards. Unfortunately, the blade is only 47mm tall now

 

[jedy617]

Not the end of the world, still perfectly serviceable. That's like a standard Takada height for a 240 lol

 

[MowgFace]

Not the end of the world, still perfectly serviceable. That's like a standard Takada height for a 240 lol

That’s why you pay a premium for Suibokou. Not for the finish. The extra few mm.

 

[Nemo]

I cut my hand open pretty bad while I was polishing the blade.

I always blunten the knife by gently breadknifing on a fine stone before attempting this kind of work.

 

[daveb]

I cut my hand open pretty bad while I was polishing the blade

Patina!

 

[Jville]

Patina!

That’s the good stuff