Posted By: Johnny L
- verified customerI am a line cook at two restaurants. I have used the mercer chef's knife, issued to most culinary students, for the past three years. Now i have been using the Fujiwara Carbon Gyuto 210mm for about three weeks as my main work knife. It's been like switching from a machete to a scalpel. Initially i was concerned that the high carbon blade would rust too easily, but as long as you treat the knife with the respect that any professional should treat their equipment with, it forms a nice patina and no rust so far. Out of the box the knife was very sharp, and with a few strokes across a steal it retained a great edge for the first two weeks. With the amount of work I put on the knife, i was surprised that it took two weeks before I needed to put it to a stone. I was very happy with how easily it took a new edge, about a third of the time it took to get a decent edge on my old mercer. In previous reviews most people rated the Fujiwara carbon for home use, but I find it is also an excellent choice for professional use as well. So far I am very pleased with the Fujiwara Carbon Gyuto 210mm.
Was this rating helpful to you? Yes No