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Fujiwara Kanefusa FKM Series Kitchen Knives
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Fujiwara Kanefusa FKM Series Kitchen Knives
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Product Description
Steeped in 800 years of sword-making history, Fujiwara Kanefusa is a family operation that now uses their traditional blade forging expertise to make a line of budget-friendly, Western-handled kitchen knives. Each is made with molybdenum vanadium stainless steel with a Rockwell hardness of 57-58 Read More
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keyboard_arrow_downChefConfit
45
Jun 28, 2018
Hey guys sorry for the long post, just thought I'd weigh in here with some insight on this line. I've been using the 210mm gyuto (the one offered here) in restaurant kitchens for about three years now.
I love this knife, and I don't really have anything bad to say about it. It's my go to knife for during dinner service. It's shorter length compared to the 240 mm I use during prep means it's not getting in my way during service. And as long as you maintain it properly it will stay razor sharp for quite awhile.
While I do love these knives they may not be for everyone and there are a few things you should know before purchasing.
First they are not symmetrically ground, meaning the two sides of the knife are sharpened at different angles. This allows the knife to slice things thinner, but left handed users will notice the knife steering because it's designed for righties. (Korin has a great sharpening YouTube channel that covers all types of knives including asymmetrical grinds).
Second they are designed to be used with a proper pinch grip. Meaning you hold the knife by pinching the blade with your thumb and pointer finger then just loosely wrap you remaining fingers around the handle. People complaining about the handles being to short are likely using a hammer grip which gives you less control over the knife and should never be used anyway.
Third these are Japanese steel and are significantly harder than European knives. DO NOT USE A HONING STEEL ON THESE KNIVES. They are used to realign the microscopic teeth on softer steel knives between sharpening. This steel is more brittle and a honing steel will just damage them. Maintain your edge preferably with a few passes over a high grit stone, but ceramic or diamond sharpening rods work as well (I use a ceramic rod at work because I can't break out the stones during service).
Finally the blade shape is not very conductive to rock chopping. It's designed for push/pull cutting. Also it'd not a very tall knife so users with larger hands may find their knuckles hitting the board.
If those few caveats don't bother you then this is a great knife and I highly recommend it.
I love this knife, and I don't really have anything bad to say about it. It's my go to knife for during dinner service. It's shorter length compared to the 240 mm I use during prep means it's not getting in my way during service. And as long as you maintain it properly it will stay razor sharp for quite awhile.
While I do love these knives they may not be for everyone and there are a few things you should know before purchasing.
First they are not symmetrically ground, meaning the two sides of the knife are sharpened at different angles. This allows the knife to slice things thinner, but left handed users will notice the knife steering because it's designed for righties. (Korin has a great sharpening YouTube channel that covers all types of knives including asymmetrical grinds).
Second they are designed to be used with a proper pinch grip. Meaning you hold the knife by pinching the blade with your thumb and pointer finger then just loosely wrap you remaining fingers around the handle. People complaining about the handles being to short are likely using a hammer grip which gives you less control over the knife and should never be used anyway.
Third these are Japanese steel and are significantly harder than European knives. DO NOT USE A HONING STEEL ON THESE KNIVES. They are used to realign the microscopic teeth on softer steel knives between sharpening. This steel is more brittle and a honing steel will just damage them. Maintain your edge preferably with a few passes over a high grit stone, but ceramic or diamond sharpening rods work as well (I use a ceramic rod at work because I can't break out the stones during service).
Finally the blade shape is not very conductive to rock chopping. It's designed for push/pull cutting. Also it'd not a very tall knife so users with larger hands may find their knuckles hitting the board.
If those few caveats don't bother you then this is a great knife and I highly recommend it.
ChefConfit
45
Sep 22, 2018
So the reason ceramic and diamond hones work while traditional honing steels damage japanese knives is because they are harder than the steel in the knife while honing rod steel is softer than the steel used in most Japanese knives. Typically honing steels are 65 hrc so that would be were I draw the line.
Carbonguy9
44
Jan 22, 2019
ChefConfitAny recommendations for knives for lefties? I'm a novice home cook with basic to intermediate knife skills. Currently using a Chicago Cutlery and Emeril knife set I've gotten from family as gifts.
I find myself gravitating to the Chef, santoku, utility and occasionally the paring knife in the kit I currently have. I'd like to keep the Chicago/Emeril knives around for potlucks and such but have 1 or 2 nicer knives for can myself.
FriedShoe
188
Mar 22, 2017
This is the Fujiwara Kanefusa FKM line which uses AUS-8 steel. It's an okay stainless steel; it's certainly better than something like X50CrMoV15 found in a Wusthof and will hold an edge longer despite being at the same hardness. edit: To clarify it's a good steel at 57-58 HRC. Different steels like VG-10 can get much harder, but also offer a different experience that doesn't make for a good comparison.
Overall Fujiwara knives are usually a good value for the price with good fit and finish (grinds, polish, etc.). JapaneseChefsKnife.com sells the entire line but the Massdrop prices are about $10 less per knife without shipping, which is a standard $7 on JCK so $17 less overall if buying just one.
Here's the entire line on JCK: http://www.japanesechefsknife.com/FKMSeries.html#FKM Same thing on ChefKnivesToGo which has reviews for each knife: http://www.chefknivestogo.com/fufkmse.html
I would recommend any of these for someone looking for quality and performance similar to, if not better than, a Wusthof or Zwilling, but with a Japanese profile.
Overall Fujiwara knives are usually a good value for the price with good fit and finish (grinds, polish, etc.). JapaneseChefsKnife.com sells the entire line but the Massdrop prices are about $10 less per knife without shipping, which is a standard $7 on JCK so $17 less overall if buying just one.
Here's the entire line on JCK: http://www.japanesechefsknife.com/FKMSeries.html#FKM Same thing on ChefKnivesToGo which has reviews for each knife: http://www.chefknivestogo.com/fufkmse.html
I would recommend any of these for someone looking for quality and performance similar to, if not better than, a Wusthof or Zwilling, but with a Japanese profile.
FriedShoe
188
Mar 28, 2017
Do you have a single bevel knife like an usuba? Its make it a lot easier, if not even possible.
Solecs
37
Apr 18, 2017
Just received my 7-inch Santoku and the knife is great. Feels good in hand and is plenty sharp out of the box.
One thing to note, the knife (at least mine) comes with a traditional Japanese chisel grind for right-handed use. I didn't see it in the description but was thinking that might be the case. This means the cutting edge is sharpened more on the right side (see the attached picture). It doesn't bother me, since I'm right-handed, but I figured some folks would like to know.
One thing to note, the knife (at least mine) comes with a traditional Japanese chisel grind for right-handed use. I didn't see it in the description but was thinking that might be the case. This means the cutting edge is sharpened more on the right side (see the attached picture). It doesn't bother me, since I'm right-handed, but I figured some folks would like to know.
gardey
90
Jun 22, 2017
SolecsI'm pretty sure, being a stainless steel knife, that this isn't a true traditional Japanese chisel grind, but still double-edged grind with a 70-30 ratio. This means unless your cutting technique is absolutely horrible, you will be able to cut normally if you're right-handed. Thanks for the heads up for those who may buy this as their first Japanese knife.
Solecs
37
Jun 23, 2017
gardeyGood point. Might have been better to say standard Japanese grind since these aren't technically traditional Japanese knives anyway.
Also, to follow up after some time using the knife, I do find that it is a bit on the thick side. I have a thinner Tojiro gyuto that slices better but has slightly worse fit/finish and is less comfortable to hold compared to the Kanefusa. I'd say the Kanefusa is still a great buy for a first knife in this style though since it doesn't need to be babied and beats most anything you'd find at a big box store.
Also, to follow up after some time using the knife, I do find that it is a bit on the thick side. I have a thinner Tojiro gyuto that slices better but has slightly worse fit/finish and is less comfortable to hold compared to the Kanefusa. I'd say the Kanefusa is still a great buy for a first knife in this style though since it doesn't need to be babied and beats most anything you'd find at a big box store.
Kavik
5531
Sep 22, 2018
I'm happy with my Tojiro petty and bread knife, but have already gotten the gifts I was looking for back when I made that comment
In same price range though, i just happened across a BD1N 8" from a company called Nexus on Amazon, I'm curious about that, but I'm more into the Japanese style handles for my own chef knives That, and it looks more like a rocker then a push cut profile, but maybe this will help someone else :)
In same price range though, i just happened across a BD1N 8" from a company called Nexus on Amazon, I'm curious about that, but I'm more into the Japanese style handles for my own chef knives That, and it looks more like a rocker then a push cut profile, but maybe this will help someone else :)
AngryAccountant
277
Nov 20, 2017
sc_fdAll 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.
LuckyLuke575
561
Sep 2, 2019
I like how I get an email with this knife shown under the heading 'EVERYDAY CARRY'. Are you people at @Drop instigating me to be the next Jason Voorhees or what lol
Memoryerror
83
Jun 13, 2018
The handles are too short. Especially on the Gyuto. I cannot get all four fingers on the handle.
Zankras
7
Sep 20, 2018
MemoryerrorThat's not how most kitchen knives are designed to be held, look up the pinch grip
cptzanzibar
66
Sep 12, 2017
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.
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.
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