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 Post subject: Richmond GT Artifex Wa Gyuto
PostPosted: Fri Feb 07, 2014 3:01 pm 
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Joined: Mon Dec 23, 2013 5:33 am
Posts: 104
Location: Metro Detroit
Thoughts about this knife? I know it was made by fujiwara with their FKM steel, but I have no experience with fujiwara knives. I was thinking of picking it up when I order some sayas just for a funsies knife.



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Cook for Country Club of Detroit: AM Pantry

Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
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 Post subject: Re: Richmond GT Artifex Wa Gyuto
PostPosted: Fri Feb 07, 2014 3:06 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2138
I posted this in the last day or so in another thread:

"That Richmond Artifex Wa 240 is thin, but not as thin as the Kono. The Kono Hd is much better steel also. That Artifex is a bit short at the heel as well for a 240. It's a good knife, but the there's a reason the Kono costs more. If you're trying to get into that style of knife inexpensively, then it might be a good option."

You can see my rating/review on the comments page. I wish it were taller, but if you want something to play around with, maybe try different sharpening techniques, see what the Funayuki/Gyuto profile is about, it's a good choice.


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 Post subject: Re: Richmond GT Artifex Wa Gyuto
PostPosted: Fri Feb 07, 2014 3:18 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7341
Location: Madison Wisconsin
For the price it's hard to beat. It's got a nice handle on it and a nice blade shape if you like a shorter gyuto like the funayuki gyustos that Steve mentioned. The latest batch I got were a little taller than the first big bunch we got. I should put the new specs on the page when I get back.



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 Post subject: Re: Richmond GT Artifex Wa Gyuto
PostPosted: Fri Feb 07, 2014 3:20 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
BTW the 210 version of this knife is pretty far along. They will be pretty much the exact same blade as the western fujiwara. It should be a popular knife at the price point of about $80.



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 Post subject: Re: Richmond GT Artifex Wa Gyuto
PostPosted: Fri Feb 07, 2014 3:29 pm 
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Joined: Mon Dec 23, 2013 5:33 am
Posts: 104
Location: Metro Detroit
Mark I thought you were in Florida and wanted us to leave you alone ;)



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Cook for Country Club of Detroit: AM Pantry

Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
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 Post subject: Re: Richmond GT Artifex Wa Gyuto
PostPosted: Fri Feb 07, 2014 3:52 pm 

Joined: Wed Jan 15, 2014 9:40 pm
Posts: 250
ya mark! go tan~
to the op, fujiwara knives are fantastic for the price, great grinds good steel and f+f. im sure the Richmond version has all the same traits just a bit different blade shape. get one, they aren't expensive and will be fun to play with!!


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 Post subject: Re: Richmond GT Artifex Wa Gyuto
PostPosted: Fri Feb 07, 2014 3:55 pm 
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Great news on the 210 version. The FKM 210 blade profile is just about perfect. That's going to be a light knife w/the Wa handle!


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 Post subject: Re: Richmond GT Artifex Wa Gyuto
PostPosted: Fri Feb 07, 2014 4:37 pm 
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Fujiwara's stainless steel is a darn nice steel for the money. I wouldn't hesitate to buy the knife if it fit my criteria else where.



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 Post subject: Re: Richmond GT Artifex Wa Gyuto
PostPosted: Fri Feb 07, 2014 7:56 pm 

Joined: Wed Jan 29, 2014 4:58 pm
Posts: 15
What about comparing the Richmond to the Goko Damascus. Which steel is the better?


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 Post subject: Re: Richmond GT Artifex Wa Gyuto
PostPosted: Fri Feb 07, 2014 8:34 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
roljknife wrote:What about comparing the Richmond to the Goko Damascus. Which steel is the better?


It is a bit like comparing white #1 to maybe Blue Super. Not an exact comparison to those two of course, just in the sense that each is a nice steel wanted for their specific characteristics. AEB-L should take a finer and better overall edge due to a finer grain structure (it was made for razors) while the 19C27 is a purpose built abrasion/wear resistant steel (it was made for things like industrial cardboard cutters) that will keep its edge longer however it might not take as fine an edge as the AEB-L. A trade-off of sorts that I doubt a normal home user would really notice. It is possible though that the AEB-L is easier to sharpen though because of 19C27's wear resistance, but still that is considered a feature of 19C27 so I can't really call it a negative. In the end it isn't really a question of which is better, but which is better for you. Neither is inherently better overall, just different due to their characteristics.

Now in the case of a steel like VG10 or the Fujiwara stainless, both AEB-L and 19C27 should be better steels as they would likely beat both of the former in just about every category.


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