Added to my collection over the past year;
Gesshin Kagekiyo 270mm White #2 Suijihiki
Teruyasu Fujiwara 240mm White #1 Nashiji Gyuto
Konosuke HD2 240mm Gyuto
Konosuke 210mm Fujiyama Blue #2 Gyuto
Teruyasu Fujiwara Nashiji White #1 150mm Petty
Konosuke GS 150mm Petty
I like the Teruyasu Fujiwara knives and you can buy direct from him at very reasonable prices. I bought a 240mm Gyuto and a 150mm Petty from him with ebony handles and they arrived sharp as I've ever seen right out of the box.
I also like the Konosuke Knives that I...
I love the white #1 and I haven't seen any issues with reactivity at all. The knife maker sends you a nicely wrapped package including handling instructions and a very nice micro fiber towel. The while steel has a very slight darkening actually just enough to see the cladding interface. The...
If you decide you like the Fujiwara you can purchase it online at;
I bought mine here with the upgraded ebony handle at a pretty reasonable price, check it out.
After several weeks of using both knives, my favorite has become the Teruyasu Fujiwara Nashiji 240mm Gyuto. I just love the feel of the Fuji as it falls through ingredients. I think the additional weight of the Fuji just gives me a feeling of more control of the knife, (keep in mind that I'm...
Well my search for one good knife led me to buy two good knives. I first got the Konosuke HD2 240mm Gyuto and then after deciding that it was a pretty lightweight knife but excellent abilities, I bought the Teruyasu Fujiwara Nashiji 240mm Gyuto. I am amazed at the quality of these knives and I...
I had that same reaction when I opened the box and used my Kono HD2.. I have to say that the Teruyasu Fujiwara Nashiji 240mm Gyuto is still the sharpest knife OOTB that I have ever seen and if your chef get's one you should compare the two.
Thanks, Because the Masamoto hasn't been in stock for quite some time, I decided to buy the Konosuke HD2 240mm Gyuto. Then as a follow on I got the Teruyasu Fujiwara Nashiji 240mm Guyto.
Both knives are excellent and I'm trying to decide if the additional weight of the Fuji makes a difference...
I wouldn't worry about the Kono HD2 since I got mine 3 weeks ago I use a end grain hard maple cutting board and I chop carrots, turnips, rutabaga, onions and potatoes with ease. I'm a home cook and was worried about the Kono being "fragile" but it has proven itself on a very hard surface (I...