Just wanted to give you a heads up while the knife is still new. The Fujiyama's are beautiful knives...whichever one.
However...they will discolor very quickly if they are not maintained properly. I'm not fond of patina...that black junk that
collects, looks bad (on a nice knife) and possibly transfers to your food. Imo...patina is an undesirable.
Professional Japanese chef's have a strict regime and keep their knives shiny, clean and food friendly.
So, I'm not sure how much you've researched into carbon knife maintenance (ie: keeping them shiny and clean and food friendly),
but I will suggest that you check out this video clip from Jon @ Japanese imports: https://www.youtube.com/watch?v=tza5pymb5yg
These towels need to be used each and every time you use that expensive knife, and they need to be soft. The wet towel significantly reduces (waters down) the acid's
that are not good for the blade. Additionally, they use a type of powder that they polish it with 'at the end of each session' to keep it in perfect shape.
It's important tho, that if you do this, you need to use a soft towel for polishing as well...so that you don't scratch the blade finish.
I use a soft towel and the slurry mixture from my Belgian Blue Whetstone that works very well...plus it's non chemical, which I like.
Anyhow, I thought I'd give a heads up to yourself and anyone else that's recently purchased an expensive carbon knife, and wants to keep it looking nice and new...and healthy....
before you start to let it excessively patina (at which point it becomes alot harder to get rid of).