We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Feb 07, 2014 9:01 am
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.
Fri Feb 07, 2014 9:06 am
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.
Fri Feb 07, 2014 9:18 am
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.
Fri Feb 07, 2014 9:20 am
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.
Fri Feb 07, 2014 9:29 am
Mark I thought you were in Florida and wanted us to leave you alone
Fri Feb 07, 2014 9:52 am
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!!
Fri Feb 07, 2014 9:55 am
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!
Fri Feb 07, 2014 10:37 am
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.
Fri Feb 07, 2014 1:56 pm
What about comparing the Richmond to the Goko Damascus. Which steel is the better?
Fri Feb 07, 2014 2:34 pm
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.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.