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Thu Mar 21, 2013 3:15 am
I want to buy myself a new knife. I have a lot of sharpening stones and sharpen all my knifes myself.
But what knife to chooose?
Richmond Artifex 210mm Gyuto
Fujiwara Carbon 210mm Gyuto
Which of these two knives will take the sharpest egde?
Which one is most easy to sharp (I understand that the Fujiwara has a 70/30 egde and that the Artifex is 50/50)
Thu Mar 21, 2013 7:27 am
AEB-L will take a sharper edge.
AEB-L is the easier of the two to sharpen.
Artifex wins based on those two criteria.
Thu Mar 21, 2013 7:43 am
But now there is a 52100 carbon 210mm Artifex
Thu Mar 21, 2013 7:54 am
Yeah, but I assumed he was referring to the original.
Thu Mar 21, 2013 8:25 am
Yes I was referring to the orginal.
I did not know that there was a carbon version:
Okay is the Artifex Carbon better than the stainless (with an exception of the usual drawbacks for a carbon knife)?
Or how much better is the Artifex Carbon. Will I experience any difference in the daily chopping life?
Thu Mar 21, 2013 8:27 am
52100 is, for all right and purposes, the carbon version of AEB-L in my mind. Those are the two steels I most like to use in making my own knives. Both are extremely fine grained, both hold an edge very well, both sharpen very easily.
In choosing between a 52100 Artifex and an AEB-L Artifex, you'd be choosing whether you wanted a patina or not IMHO.
Thu Mar 21, 2013 9:02 am
Yup, exactly what Adam said! The 52100 version just hit the store a day or two ago.
Fri Mar 22, 2013 2:14 pm
Nice! Thanks for the heads up on the 52100!
Tue Apr 02, 2013 1:55 pm
I have both and I like the Fujiwara. I ordered my Artifex with the sharpening service and the Fujiwara is still sharper.
I haven't tried 52100 steel, its supposed to be good.
Tue Apr 02, 2013 7:26 pm
I have the Artifex 240mm. I know that it's not the top of the line knife, but I don't think it gets enough credit. This knife has great steal, gets really sharp (and I am a novice sharpener at best), and great fit and finish. I know the handle is not the best, but does the job and is durable. The choil and spine are both rounded which is important if you are using it hard. Other brands don't do this if it's not their most expensive line. The knife is convexed and food falls off of it. This is a great knife. Not to mention the price. Mark made a great knife anyone could afford.
Just one newbies humble opinion.
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