I just saw this video. Comparing a Fujiyama to a TF is neat, but it's like comparing a VW Beetle to a Porsche (insert your flavor) . Entertaining concept, but the Porsche will obviously win every time. Unless you start to heavily modify the Beetle, which seems to be the theme/need for TF gyutos.
I don't have the Kaiju version, but I do have the more robust FM that came out a couple months prior to the Kaiju intro. Basically the same specs as far as weight and size goes. Very cool knife. And definitely the long awaited (more robust) Fujiyama. Like most knives these days in this price level, it flies through foods. However this FM does so with more ease and finesse, which I suspect is partly due to the extra weight. What I did notice in my minimal time using it at work was that foods loved clinging to the taller blade face. They would typically come off with a flick of the wrist, but there were several times I had to force the stuck foods w/ my other paw. This was surprising to me given my experience with several other Fujiyamas. In fact it was a first for me in this line. I'll say this again though, I only used the knife for a minimal amount of time. Maybe a total of 30 or so minutes. Perhaps I need to use it more, build up a little patina before seeing better results? Once restaurants in the city are allowed to re-open I'll give it some more use. But as of now I may not be sold on it. Awesome cutting power, feels like sugar tits in hand, very substantial at 55mm tall and 224g in weight. But maybe a little too food clingy.
My point is I'm wondering if the Kaiju is the same way, food clingy. With the extra polished finish this could go either way, but I'm thinking that it may very well be.
