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Ready to plunge

Sun Feb 09, 2014 3:01 pm

1. Are you right handed? Yes
2. What type of knife are you interested in (gyuto, nakiri etc..): gyuto
3. What size knife are you looking for? My current knife is a 6" Henckel chef, but I'm fine to go larger
4. Do you prefer carbon or stainless steel? Carbon
5. Do you prefer a western handle or a Japanese handle? Japanese/custom
6. How much did you want to spend? 500+
7. Do you know how to sharpen? yes...(edge pro shapton)
Last edited by rickysa on Sun Feb 09, 2014 4:18 pm, edited 1 time in total.

Re: Ready to plunge

Sun Feb 09, 2014 3:40 pm

From what I've read here on the forums, the teruyasu fujiwara is an amazing knife. Melampus who is a very experienced chef and has a plethora of knives at his disposal says it cuts like none other. You can read his review here: teruyasu-240-gyuto-t4963.html

The link to the knife is here: http://www.chefknivestogo.com/funa24gyocha.html

Re: Ready to plunge

Sun Feb 09, 2014 4:04 pm

This meets your criteria. Not too many options out there at your desired price point and carbon and custom handle.

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

Let us know how it performs please.

Re: Ready to plunge

Sun Feb 09, 2014 4:15 pm

This is slightly under your budget. However, it is one awe inspiring knife. If you search around this site, you will see how many of us love this knife. It is special, that is why it is almost always sold out. I'm a firm believer everyone should own at least one konosuke. This one is among the best, and definately one of the most adored knives on the sight. Everyone knows it's a Fujiyama. http://www.chefknivestogo.com/kofubl2fu24.html

Re: Ready to plunge

Sun Feb 09, 2014 4:22 pm

teruyasu fujiwara ordered :)

Re: Ready to plunge

Sun Feb 09, 2014 4:45 pm

rickysa wrote:teruyasu fujiwara ordered :)



Please tell us how it is! With two experienced knife collectors using it and saying "it cuts like nothing else" I'd be really interested in hearing a third opinion.

Re: Ready to plunge

Sun Feb 09, 2014 5:51 pm

Where's the jealous emoticon?

Congrats on the knife!

My only advice would be, not to over sharpen. Carbon is so much easier to sharpen than stainless.
Lightly touch up when it needs it.

Re: Ready to plunge

Sun Feb 09, 2014 8:57 pm

Congrats! Have fun!

Re: Ready to plunge

Mon Feb 10, 2014 12:24 am

rickysa wrote:teruyasu fujiwara ordered :)


Did you get the 210 or 240? I know a lot of people prefer 240s, but you pay dearly for those extra 30mm.

Re: Ready to plunge

Mon Feb 10, 2014 2:31 am

rickysa wrote:teruyasu fujiwara ordered :)

That's one hell of a plunge! :o
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