Opinion on Fujiwara FKH

[soigne_west]

I had a 270 gyuto. Super easy to sharpen, super tough, stable petina, but boy she was the stickiest thing I have ever owned.

 

[Benuser]

I had a 270 gyuto. Super easy to sharpen, super tough, stable petina, but boy she was the stickiest thing I have ever owned.

Strange, the heavy asymmetry should contribute to food release, I would say. And keeping the patina smooth is simple. Have you altered its geometry?

 

[soigne_west]

Strange, the heavy asymmetry should contribute to food release, I would say. And keeping the patina smooth is simple. Have you altered its geometry?

This was my second j knife. Long gone. And no I did not. I really did love that knife. Took a beautiful stable patina that didn't stink. But for potatoes and so on it was useless. Anyone else expiereince this?

 

[K813zra]

This was my second j knife. Long gone. And no I did not. I really did love that knife. Took a beautiful stable patina that didn't stink. But for potatoes and so on it was useless. Anyone else expiereince this?

I had that issue with my FKM, FKH and Suisin Western. The potatoes did not get stuck, they were welded to the blade. I have or have had other thin knives that did not exhibit the same issue, or rather not to the same extent.

 

[Benuser]

Second thought: I realise I had to adapt my technique a bit two years ago after having developped arthritis in my right thumb. I now pull where I pushed before and haven't seen that sticking since. Just tried the old way with hard potatoes from the fridge, and indeed noticed the sticking you're referring to.

 

[Benuser]

Much less sticking if you really convex and polish the right bevel; remove any shoulder and have it smooth.

 

[Sharp-Hamono]

I had one of these and eventually gave it to a friend, but I was really impressed with the fit and finish for the price, considering that for a similar price, Tojiro can never seem to fit their handle scales properly.