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Sun Aug 25, 2013 4:11 am
Wanting to get a Fujiwara FKS sujihiki but not sure how Molybdenum Vanadium steel sharpens and holds it's edge? Or is the Carbon FKH series a better choice here? I'm leaning towards the FKS series because of the dimples on the blade will prevent food from sticking.
Sun Aug 25, 2013 4:41 am
Joseph wrote:I'm leaning towards the FKS series because of the dimples on the blade will prevent food from sticking.
Does nothing more than shorten the life of the knife.
Sun Aug 25, 2013 4:54 am
Jeff, your right and didn't realize that till now, but what about the steel?
Sun Aug 25, 2013 5:00 am
The Fujiwara is an affordable knife so I'm not as concerned about the lifespan of the knife as I am about performance and maintenance.
Sun Aug 25, 2013 5:13 am
It will hold a better edge than most of your German stuff but that's about all you can say for it. It is a good budget knife.
Sun Aug 25, 2013 5:39 am
Is this steel comparable to VG-10?
Sun Aug 25, 2013 6:34 pm
I was under the impression its AUS 8. Of course I could be mistaken.
Mon Aug 26, 2013 3:17 am
Pjwoolw, you are correct, good steel? Or should I get Carbon?
Mon Aug 26, 2013 1:17 pm
Good is a relative term. Yeah, it's good in my opinion. I like it better than VG10 in most cases, not all, due to VG10's problematic sharpening (I don't like sharpening VG10).
It holds an edge well, sharpens fairly easily, and can take a good edge.
The carbon version is better, but lacks the stainless aspect.
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