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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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I bought this for parents and for their use case and the price of the knives, these were a great buy. Out of the box it is very sharp, not exactly a laser but good enough. The fit and finish isn't as good as some of the more expensive knives, but overall feels good in the hand. It hasn't been used enough to resharpen, so I can't comment on that.
This knife has been a fantastic value for us. It cuts fantastic, and handles very well. We enjoy it for every task where our vegetable cleaver is either too cumbersome or short and it does those tasks very well.
Santoku version: One of the best budget Japanese knives
Absolutely love this knife. On most other online retailers it is around 80$, got it from Drop for a bit over $50. Straight to the point, 2 very special features of this Santoku which are not described well anywhere: Flat grind on left and slight convex on right side, which makes it perfect for right-handed person (Left-handed options exists somewhere). Combine it with asymmetrical sharpening with almost no bevel on right side and you have very controllable slicer with minimal sticking. AUS8 steel is OK for kitchen, no issues with re-sharpening.
Good value for the money. It is entry level Japanese knife with Euro handle, and it feels in the hand exactly as it should for the $. Look for Zwilling Diplome series if you’d like a premium higher quality Japanese/Euro handle knife.
decent knife, sharp edge, cuts well. It is alot lighter than expected compared to my german knives. The knife is a bit uncomfortable to hold since the tang of the knife is a sharp 90 degree edge. The worst part of this knife is the smell of the handle. It has a strong rancid chemical smell that never goes away, it may be the stain or treatment of the wooden handles, but it definitely transfers to your hand with no effort and whatever else you touch. I've tried washing, applying different oils, I will be trying to shellack it or just building new handles to contain the smell next but the knife is sitting useless in my garage for now until I can figure it out. I recommend you avoid this knife and spend your money elsewhere.