Average rating is 4.6
It’s really easy to sharpen,gets really sharp,and stays sharp. It’s not so hard that it’s prone to chipping. Pretty much perfect for what it needs to do. The fit and finish isn’t impressive but the price is. Tip bends really easily so don’t bump it into anything and you should be fine. Bent tips are easier to fix than broken ones.0.3
By: Matt DuBoisPortland,OR
Great knife for the price. Heavier than I expected,but also came sharper out of the box than expected. Already developing a nice patina after two days. Am recommending Fujiwara to those on a budget as a solid choice.0.3
By: Craig KNew York
Nothing to say but What a great blade.0.3
By: Shaun F.Abita Springs,La
Knife just arrived,much earlier than I expected might I add. Literally 3 days from sale to my door. 0.3
The fit and finish on this knife are outstanding as far as I’m concerned. You can still see some of the wood grain in the handle,and there are no sharp edges on the spine or anywhere else.
Someone else said it was heavier than expected; I still say this knife is very light when compared to any western style knife.
This was my first purchase from Chefknivestogo,and has been a dream. I can’t recommend these guys enough!
By: Jaime GrantSquamish,BC. Canada
excellent knife at a very reasonable price. So far it has been wonderful to work with. I purchase this knife to use for carving roasts as I do that a lot through the winter in the restaurant I work in. So far it has seen action skining salmon,which is a joy with this knife. Just wish it had the Japanese octagonal handle instead.0.3
cant beat it for the price.. my first suji and i am using it for many tasks and i am not afraid to use it at work because i didnt spend too much on it0.3
By: Sam HayesJasper Alberta
I Bought this knife to give Carbon Steel a shot. I’m very happy. holds it’s edge well,glides through tenderloin. I actually use this as a multi purpose everyday knife. It’s forming a a very nice patina. Bang for the buck,I’ll take if over most of my wusthofs.0.3
By: Pat SMaryland
Just got this in the mail yesterday. Once again,IMPECCABLE 3 days to the front door policy CKTG have. Upon opening of the box,there sat the Suji in all her shiny glory. I immediately did a paper test,the paper didn’t make a sound when I drew it through. My next step was to mustard patina,via Mark’s video. BOY DID THAT MAKE THIS KNIFE A BEAUTY. Upon close inspection,there is only ONE MINOR FLAW,in that near the end of the heel where the edge is,an EXTREMELY small area above the edge got a bit of the grind. Not enough to worry about,or even mention,however this is an attempt to state that FOR THE PRICE: You can’t get a better fit and finish. The wood scales are level with the tang all the way around,the handle is tightly riveted (it feels so seamless,if you put it in my hand blindfolded I couldn’t have told you the knife had an exposed tang through the handle),The edge is ground a PERFECT 70/30. It almost looks like a single bevel,with a hair thick back bevel. But it def is 70/30.0.3
As far as slicing,its a home run. I brought home a skirt steak just to try this on,ZERO difference between slicing it raw,and slicing it with a pan seared crust from a cast iron skillet. It was later brought to work with me,which I consider the ultimate knife test. I work as a Sous Chef for a food production commissary specializing in ready to eat,grab and go products. We have an ENORMOUS amount of prep we do daily,and this knife was subjected to Dicing 50 Lb bags of onions,Hundreds of pounds of brisket,cases of green peppers,zucchini,yellow squash,and even about 3 Lbs of green onions. Also to be a sadist,i decided to give it a whirl with 5 Lbs of sundried tomatoes. This knife performed like a champ,and along side my Richmond Addict is a true multitasker and one i will reach for often. If you are in the market for a SUJI,Look no further. Its cheap enough to not get yelled at by the Misses,and quality enough to not want to buy one again anytime soon. As always,big ups to Mark and the CKTG team. They continue to bring unparalleled service and dedication to the consumer,and it is greatly appreciated.
By: Rudy KeeferGeorgia
Great knife for the price,I know there is a rumor carbon steel is prone to chipping,white steel is this is not white steel its tough as nails,easy to get sharp and stays sharp.s0.3
By: KevinSanta Barbara,ca
I wanted to break into the world of dedicated protein slicers so I bought this and a stainless gesshin ginga 240 suji from Jon at JKI. I have been using this knife specifically in a professional setting to slice poultry and fish raw and cooked for a restaurant doing 1500 covers on a fri,sat,Sunday. The factory edge needed some help,but the F&F are great for a knife in this price range. I have been slowly regrinding the edge to a 60/40 bevel(it comes 70/30,maybe even 80/20),and it has been performing like a champ. After 2-3 runs over a 1000/3000 combo for 2-3 minutes it took a polish and an edge that has held without honing,even as I cut through thigh bones from time to time. Highly recommended as an intro to carbon. I will be diving deeper into that rabbit hole :)0.3