I own a 210mm Gyoto Denka. I love it, it's my daily driver. After owning about 10 other knives before I got to it, I can attest that Fujiwara knives do chip easy, and just as the man himself has said, it's your fault for mishandling the knife. That said, I speak from experience that the other side of the coin is the ability to sharpen Fujiwara knives can also be so rewarding. If done right, you can stone sharpen out most chips on this blade by hand. Not only will it teach you a lesson, but it is also a rewarding experience knowing you can "repair" your own knife. I have chipped the tip 3 times only to bring it back nice and pointy with a 500 to 10000 grit stone treatment, and I also knocked it into the sink to end up with a large chip at the base which took me a while but was also eventually smoothed back to perfection. ... and FYI if all else fails, you can send them back direct to the man's shop in Japan to have the master's team hand sharpen them for you... at a cost of course :)

@KnifewearKnives

2 жыл бұрын

I don't think we could have said it better ourselves, well put! You can also mail any knife in for us to fix too, it's often cheaper than Japan!

@Aznprada

2 жыл бұрын

@@KnifewearKnives Truth be told, you really shouldn't consider owning a Fujiwara without already knowing how to sharpen your knives :)

Absolutely! I have a few Beauties Japanese knives for collection. But my everyday workhorse is the Fujiwara Fujiwara Maboroshi 210 Gyuto! Sharp and smooth, easy to maintain, and feels like the extension of my hand. Yes, they may miss some little details on finishing. But once you use it, you won't let it out of your hand.

@KnifewearKnives

2 жыл бұрын

Agreed! The denka is my daily driver for the same reason.

Out of all of my knives nothing compares to my Denka. The weight, width of the blade makes it tough enough to smash garlic without wedging when I cut carrots. It is my sharpest, longest lasting blade. I bring it in for sharpening once every 2 years with heavy use and stropping. He is the best blacksmith I have ever seen. But one of his knives before he is gone into history.

@KnifewearKnives

Жыл бұрын

I couldn't agree more! I love my Denka.

@Chihuahuauno1

Жыл бұрын

Once every 2-years, m8, even with stropping, that seems insane to me...I sharpen my knives every week, strop daily, but to each, their own...Professional Chef here.

@user-pm7pw1tl3t

5 ай бұрын

So..the chance the blade hasn't seen a stone in ages and never had optimal sharpness is just sad

@KA-zq3yp

5 ай бұрын

@@user-pm7pw1tl3t ceramic hone and good stropping paste. I have a large collection of knives and honestly the blade could replace my straight razor.

@KA-zq3yp

5 ай бұрын

lol never seen optimal sharpness... all my blades, straight razors, etc. are crazy sharp. I don' mess around especially when a blade is worth over 1k and made by my favorite blacksmith. I use proper techniques, storage, hones, strops and all that. If your blades get dull fast than its usually a case of improper use. @@user-pm7pw1tl3t

I hear the only disadvantage to buying a denka is that the grind can be inconsistent so if you are getting one you need to see it in person first

@KnifewearKnives

3 жыл бұрын

Or you're always welcome to shoot us an email at hello@knifewear.com! We often get requests for photos of our most consistent Denkas so a customer can pick their favourite, and we're always happy to oblige. We'll even tune it up if you like!

Thank you for the video. I just think about to buy 195mm Maboroshi Wa Gyuto from Fujiwara. The video will help me to make my descission. I think I will get it...

@KnifewearKnives

3 жыл бұрын

They're absolutely amazing knives! Send us a message on our site if you have any more questions!

@Robinson.69

2 жыл бұрын

take it

i have received my maboroshi from a european vendor today, and it is really flat ground, and the western handle fits very nice! Im very surprised!!! it cuts better than most big names...for real guys! If you have further questions feel free to ask!

@KnifewearKnives

2 жыл бұрын

Happy to hear it! We love Fujiwara knives!

Interested in your comparison to the Denka being sharper than anything else. What about in comparison to the Masakage Koishi or other Super blue or ZDP knives?

@KnifewearKnives

3 жыл бұрын

Great question! Because Fujiwara-san forge-welds his own steel and starts with a much thicker piece, the combination of his extra forging and hardening techniques puts the hardness over the regular hardness of Super Blue, such as the Koishi. Speaking strictly from anecdotes, we've found that our Denkas keep their edge similar to ZDP knives, and Fujiwara san's average hardness rating is close to ZDP. I hope that helps!

@Dr.Sciatica

3 жыл бұрын

@@KnifewearKnives Hello :) I am using Teryasu Fujiwara Nasiji 240. It can easly get the shrapest of all my colection. Betrer than zdp189 Bunka. I would just like to ask what is the highest grit recomended for white#1 ? I usualy stop on Rika5000 and leather strop. Does it make any sense to buy 8000 grit?

@trappenweisseguy27

2 жыл бұрын

The 8k is a good get. I think stropping should be kept to a minimum due to a propensity to round the edge over. The stropping that I do is with paste on wood, not leather because it doesn’t deform.

@Robinson.69

Жыл бұрын

@@trappenweisseguy27 I wasnt considering this point with rounding up the edge. Which paste do you use?

@trappenweisseguy27

Жыл бұрын

1.5 micron diamond paste from KBC tools.

Denkas are heat treated very very high. Even after finishing on a 6000 grit stone, the edge just keeps on going and going and going...

@KnifewearKnives

2 жыл бұрын

Agreed, they're crazy hard!

G guillaume le plus ģ bb77vue

what does doing the lamination in house have to do with the knife "getting so much sharper?" Literally nothing, as in that doesn't even make sense. Cool, unlike the vast majority of shops, they forge their own sanmai billets in house. I thought you were gonna say, "thats why they get so expensive." Which would actually make sense and be a truthful statement. but hey, knifewear gonna knifewear. you guys got a rep as some of the biggest myth and hype peddlers among Japanese knife dealers in North America. Why would it be so hard to like... you know, maybe not do that? As for the knife. I have two denkas, one 210 mm gyoto that I ordered straight from Fujiwaras site back in 2020 when I first discovered these things and knew much less than I do now. The other, a 120 mm petty, I ordered from knifewear's stock while I waited and waited and waited for my gyoto as covid brought the world to it's knees. It is by far the most overpriced knife that I own and perhaps even know of. The issue with super blue steel, especially near it's max hardness like in these knives, it's that it's literally as brittle as any steel can get. This is why Blue #1 is considered the highest grade of those traditional hitachi steels not "super" blue. But hey, like knifewear, these smiths gotta keep things marketable to Western audiences, who hear the deliberate mistranslation/marketing term that is "super" blue and think "superman!" A more correct translation would be blue extra rather than blue "super" chippy. The truly brittle nature of the steel is far from the only issue with these knives. Honestly you can get knives with equal performance for a fraction of the cost and you can get much nicer knives for the money. a 240 mm denka sells for like 1000 USD on knifewear. For that kind of money you could do much better imo. You could a 240 mm Konosuke Fujiyama blue #1 or you could get a Yoshikane, and a Sukenari, and a Nigara for good measure. ZDP-189 at 66 rc feels just like the Denka steel except it's stainless and holds it's edge in real world kitchen use maybe 10x longer while being much less prone to large chips. to be fair to Knifewear, all 3 knives I have ordered from their site were immaculate, were packaged well and were shipped promptly without issue. The prices are high though. However the constant hyperbolic myth laden language is a major turn off.