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 Post subject: Tsutomu Kajihara Funayuki 165mm
PostPosted: Fri Jul 26, 2013 1:42 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7781
Location: Madison Wisconsin
Hi Mark.



I know you are always interested in feedback on your products, so I thought I’d let you know my thoughts on one of my newly purchased knives – the Tsutomu Kajihara Funayuki 165mm, which was a personal recommendation of yours.



The cutting performance is very good indeed. I am a fan of Aogami #2 steel, and this knife does not disappoint, reminding me of the cutting performance of the Takeda knives. It is also great to sharpen, as you get good “feel” of the steel when you use water stones and honing rods. The oval handle is very comfortable, and the size of the knife is very handy, filling the gap nicely between, say, a 150mm fruit knife and a 210mm Gyuto. It feels nimble in the hand, but has the cutting performance of a bigger blade, if this makes sense. The finish of the blade is very good, befitting of a knife of this size around the $200 price point.



One item of constructive criticism – the recess where the tang of the knife fits into the wooden handle is not sealed, which allows dirt and food particles to accumulate in the gap. What I would respectfully suggest to Mr. Kajihara is to seal this gap, in the same manner that Takeda knives are sealed at this joint. I am not sure what Mr Takeda uses to seal his knives at this point of contact – it would appear to be some sort of epoxy resin.



I have gone ahead and sealed my Tsutomu Kajihara Funayuki using a common two-part epoxy resin glue – araldite. One tip that a woodworker friend showed me when we did the job was, immediately applying the glue, to gently apply some mild heat to the joint with a lighter flame. This has the effect of bringing the small air bubbles within the resin to migrate to the surface, where they dissipate into the air, hence leaving a very transparent resin finish.



Kind regards,



Tom



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Mark Richmond
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 Post subject: Re: Tsutomu Kajihara Funayuki 165mm
PostPosted: Fri Jul 26, 2013 1:45 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7781
Location: Madison Wisconsin
Thanks Tom!

BTW here is the knife we're talking about: http://www.chefknivestogo.com/tskafu16.html

Yes people always criticize Takeda for putting epoxy over the top of the end of the handle but it seals the handle from water penetration and I think it's a good idea.

Bees wax works really well to fill tiny gaps where the tang inserts into the handle. Maybe we should do that on our side before we ship on these. I'll talk it over with the crew and we'll try and do this going forward.



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