Kirky, I bought the Blue #2 as soon as it became available this past June. As in the second it was posted to the site. The demand for the Fujiyamas is at a fever pitch and now I see why...I am floored by its performance. Tall, just how I like all my knives, effortless on anything dense (carrots, cabbage, sweet potatoes, brussel sprouts) due to its spectacular laser thin - complex convex / concave asymmetric flat grind. Edge bevels were damn near imperceptible like a fraction of a mm. Very good to excellent edge retention, due I am sure to a near perfect HT. Six months in and I still haven't had to give it a major sharpening just touchups w/ a 4000 Shapton and several loaded strops. The only thing I don't like is:
1. The ebony & honey horn handle, its slightly oversized but not in anyway uncomfortable just adds too much additional cost IMO. I would have much rather preferred a handle less version and done the wenge & maple.
2. I am not crazy about the soft iron cladding, the reactivity was low but finally settled after about 3 months.
But I don't need 240's due to board space and 210's due to their typical low heel height feel small. The increased height at the heel - 54 on mine gives a perceived feeling of greater length while still feeling nimble and is always the first one I reach for everyday. I have very large hands, one of the reasons I like my knives tall.
As versatile as a gyuto? Probably not. But the cool looking edo style tip gives it a bad ass look as much as I dislike that term. And enough curve at the tip for rock chopping with a nice long flat spot giving it a nakiri like feel. Better for veggies than proteins but works well on them too. I've resisted posting a review until I gave it a major resharpening and to help keep the rabid demand for the Fujiyama series subdued, as I now would like at least 1 or 2 more.
Well there you have it, the review I didn't intend on writing.
The Fujiyama's are everything everyone says the are. Exceptional.