Fujiwara Kanefusa FKM Series Kitchen Knivessearch

Fujiwara Kanefusa FKM Series Kitchen Knives

Fujiwara Kanefusa FKM Series Kitchen Knives

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The handles are too short. Especially on the Gyuto. I cannot get all four fingers on the handle.
Why no shipping to Israel?
Made and manufactured in Japan?
I’m torn between this and Kanetsugu Saiun. Do you guys think the latter is better than the former? I was thinking if I should wait for Massdrop to restart the drop on Kanetsugu Saiun or I should go ahead with this. I just dabble into the world of cooking and therefore my knowledge of knives is extremely limited.
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Wow thanks for the awesome information! I’ll stick to the gyuto for now :)
Bakaas
You’re welcome, and if you have any other questions just ask away I’ll try to answer them to my best ability.
Hi. i saw your FAQ. mentioned that you can ship to singapore. But the checkout didnt allow. Can some one help?
caiwj22
That list is for countries that Massdrop can ship knives to, but does not mean that every drop will ship to every country.

Geographical restriction on sale, not shipping restriction.
Ugh shipping on 22nd? So much for Xmas gifts for my coworkers.
if there's a sujihiki option I would be definitely in.
Add more gyutos
Why is Massdrop shipping SOOOO SLOOOOWWWWW?

Only in the MD world do you wait a month for a drop to close, then get a shipping notice and a short 8 days later your package arrives. 8 day shipping within the USA, who knew such a service still existed.
Next time, please include the 24cm Gyuto, I'd love to pick one of those up and replace my thrift store chef's knife. I am grabbing the Petty and Santoku this time around. Look forward to having some decent knives soon.
I got the 210mm Gyuto and the Santoku (latter for a friend) in the last drop. Great knives! The out of the box sharpness is great. It's about as sharp as my amateurishly sharpened and polished Zwilling santoku. I bet if I touch up the Fujiwara on some high grit stone and then take it to a loaded strop it will outdo the Zwilling.

Fit and finish feels fine, maybe a bit sharp on the spine and the choil. If you like to pinch grip you will probably want to use some sandpaper there.

I wish this drop would have given the option of getting the 240mm Gyuto though!
The count is wrong. 36 * 3 is not equal to 136.

I know, I know my math. kidding.
This is a nice price on what by nearly all accounts is quite a good series of basic Japanese stainless steel knives. I just wish there were a few more options available.

There are almost 20 different models available in the FKM range, and personally I would have found it hard to resist if one of the larger 240mm or 270mm (9.5 or 10.5 inch) Gyutos or Sujihikis had been available at a similar discount.
THese FKM knives by Fujiwara are great starter knives. The Santoku they have here was one of my first quality knife purchases almost 10 years ago. I have moved on to more higher end knives, but I still use this knife regularly for jobs I dont quite want to subject my nicer blades to. Its edge retention isnt the best, but I used to get about a month of daily use before it would really show it needed a sharpening.

Fit and finish is great for what you are paying. Its a sturdy, well balanced, comfortable knife. My only complaint is that the edge retention on the steel could be a bit better. That said, this was a great knife to learn how to sharpen with Japanese water stones.

I can definitely recommend these knives.
Is it a 70/30 edge on the entire line?
Lalus
Most likely, but don't overthink it
Stupid question, are these forged or stamped?
alive689
If you've read Chad Ward's An Edge in the Kitchen, this is the type of knife referred to as 'machined'. It's stock removal, as with nearly everything else folks typically run into.
Not sure exactly what your standard or mental image is for forged.
sc_fd
All knives are stock removal, both stamped and forged (these knives are forged). Stamped knives are stamped out of a sheet/roll of steel into a near final shape, then any finer details such as blade profile, etc is machined, hence stock removal. Forged knives are forged into near their final shape under likely hydraulic hammers from billet, then the final details are machined in, also stock removal. Both styles are then usually partially sharpened, heat treated, then finished with handles/final sharpening/polishing and boxed up for shipping.