Fujiwara Kanefusa FKM Series Kitchen Knives Discussions | Drop

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Fujiwara Kanefusa FKM Series Kitchen Knives

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.

Mar 22, 2017

kalieaire

128

Mar 28, 2017

FriedShoeWould you say this is comparable to a Misen but with the deeper Japanese style grind? I'd be worried that the edge wouldn't be as durable, but the price is really really really good. This looks like it would be great for chopping up vegetables for mise en place. I have a huge problem w/ carrots because they're so dense.

Mar 28, 2017

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FriedShoe

188

Mar 28, 2017

kalieaireIt should be better than the Misen. From what I've read it sounds like Fujiwaras are thin behind the edge. For comparison a thick knife might have the sharpest edge but it will wedge on dense foods which will prevent the edge from doing any good. If you're having trouble cutting through carrots where the carrots are cracking apart instead of being sliced, then your knife is fat and thick up until the edge bevel.
Durability is always something to keep in mind since a thinner edge will have less resilience, but this knife and the Misen are both AUS-8 which is a tougher steel. As long as you don't try to do anything crazy you'll be fine.

Mar 28, 2017

kalieaire

128

Mar 28, 2017

FriedShoeOh, that's interesting, I never thought of it that way. That makes a lot of sense because my Hattori paring knife is a little easier to cut carrots, but I can't put a lot of force on it since it's a smaller petty. Using my Chinese style cleaver, I'm just overpowering the carrot which does nobody any good. I'd still prefer vg10 to keep an edge though, but I suppose I should compromise since the price point is pretty rad.
Maybe I'll give it a shot since I've been trying to practice Katsuramuki but failing pretty hardcore.

Mar 28, 2017

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