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Fujiyama White #2 Question

Mon Apr 08, 2013 9:43 pm

I am narrowing down my choices (maybe too many choices) for a new gyuto. After searching and studying the CKTG site and the forums I still haven't found just the right knife. I do want carbon steel, light weight, preferably hand forged, good fit and finish, and wa handled.

In the Konosuke Fujiyama white #2 series, from the specs in the web site it seems that the ebony handled 210 gyuto and the ho handled 210 gyuto are a different profile, especially in the weight. Is this correct, or am I misunderstanding? Also it appears that the ho wood handled gyuto is only offered in the 210 length?

I would prefer a 240 mm length but under 6 oz. The Masamoto KS 240 is out of stock. All the Fujiyama knives are appealing, but are only offered in the heavier ebony handles. Do the ebony handles really add that much weight? Am I missing anything else? Another brand?

Re: Fujiyama White #2 Question

Mon Apr 08, 2013 11:44 pm

From what I can tell with most of the ebony handled knives, the knives themselves tend to be on the medium/heavy side for Japanese knives, not to mention, yes, the ebony handle is a tad heavier too.

If you want something lightweight, Konosuke White #2 laser would be a good choice. Aaron Gibson loves his, and I got to try one once, they are a true carbon laser.

http://www.chefknivestogo.com/kowh2wa24.html

So many great knives from Konosuke, I feel like these White #2 lasers don't get enough respect sometimes. I do believe they are a little thinner than the HD series, if not the same thinness.

Re: Fujiyama White #2 Question

Tue Apr 09, 2013 1:07 pm

Perhaps I'm not seeing something correctly here, but per what I can find, the Fujiyama white #2 gyuto only comes with an ebony handle?!?!

Re: Fujiyama White #2 Question

Tue Apr 09, 2013 2:05 pm

There is one gyuto, a 210, listed with a ho wood handle in the Fujiyama white #2 series. It only weighs 3.73 oz. compared to 5.8 oz. for the ebony handled fujiyama in the same length. I think that the ebony handle could not add that much weight, so I was asking if the forging or grind was completely different? The knives are both the same price, the same length, and both listed under "Fujiyama White #2", so that is what I am confused about.

Thanks. Case

Re: Fujiyama White #2 Question

Tue Apr 09, 2013 2:34 pm

I swear that wasn't there 10 minutes ago. :o Embarrassing!!!!

And I'm sorry, but I can't answer the question. I know ebony would add quite a bit, but I doubt that much.

Re: Fujiyama White #2 Question

Tue Apr 09, 2013 3:43 pm

Konosuke sure makes a lot of different similar knives. I am having fun with the selection even if I am a bit confused. I think I will be happy with any of the choices. Thanks. Case

Re: Fujiyama White #2 Question

Tue Apr 09, 2013 4:14 pm

Yeah, I've not seen a Fujiyama series knife I didn't like.

Re: Fujiyama White #2 Question

Tue Apr 09, 2013 4:34 pm

Yah... that ho handle went up yesterday.

The weight spread is more than just the handle although the ebony handles are way too heavy IMO... I sincerely despise them. :x

The ebony handled 210 is a much larger knife @46mm tall @2.25mm thick. The Ho handled 210 is 42mm tall. As we all know, the Fujiyamas are hand forged & differences from knife to knife can be drastic. I woulda jumped on the 106 gram Fujiyama when I saw it go up, but I have no use for another 210. I've also come to the conclusion I strongly dislike mounting Wa's w/o the machi. I'm currently working on my next knife, but it must retain the machi.

Re: Fujiyama White #2 Question

Thu Apr 11, 2013 12:16 am

After narrowing it down to the Konosuke carbon gyutos I ordered the 210 Fujiyama ho handled knife and it is on the way. Having such knowledgable knife advice (and such a great supplier) is a huge help.

Thanks. Colorado Case.

Re: Fujiyama White #2 Question

Thu Apr 11, 2013 2:58 am

"I've also come to the conclusion I strongly dislike mounting Wa's w/o the machi. I'm currently working on my next knife, but it must retain the machi."

I'm interested Melampus...what the difference is with/without the machi with a wa handled knife. Is there a benefit to retaining the machi? Thanks
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