The New Konosuke Fujiyama line of kitchen knives is the stuff of legend. For as long as they have been made, these knives have received universal praise for their extraordinary designs, grinds, and fit and finish. Over the years Fujiyama knives have been hard to come by, and as a result, high on the lists of collectors and enthusiasts worldwide.
The original Fujiyama sharpener recently took some time off, which caused a break in production. The new sharpener is now up to speed and Fujiyamas are once again in stock, albeit briefly! The first wave of new knives bears the FM nomenclature to differentiate them from older varieties and some one-off specials that occasionally pop up.
The knife featured here is one of the latest iterations of the new variety, in that it bears some lovely hand-engraved kanji elements made by master engraver Mr. Kawamura. Otherwise, this is pure Fujiyama fare. From the stunning polishing and grinds to the extraordinary fit and finish, these blades are heirlooms in every regard.
One per customer.
Care Instructions: Hand wash and dry immediately after use - wipe the blade dry between tasks during long prep sessions. White #1 is an exceptionally pure reactive carbon steel that will rust quickly if left wet or exposed to acidic foods. A protective patina will develop with regular use. Apply a light coat of camellia oil for storage. Avoid the dishwasher, bones, frozen foods, and hard squash. Use only wood or rubber cutting boards. Sharpen on quality water stones.
The original Fujiyama sharpener recently took some time off, which caused a break in production. The new sharpener is now up to speed and Fujiyamas are once again in stock, albeit briefly! The first wave of new knives bears the FM nomenclature to differentiate them from older varieties and some one-off specials that occasionally pop up.
The knife featured here is one of the latest iterations of the new variety, in that it bears some lovely hand-engraved kanji elements made by master engraver Mr. Kawamura. Otherwise, this is pure Fujiyama fare. From the stunning polishing and grinds to the extraordinary fit and finish, these blades are heirlooms in every regard.
One per customer.
Care Instructions: Hand wash and dry immediately after use - wipe the blade dry between tasks during long prep sessions. White #1 is an exceptionally pure reactive carbon steel that will rust quickly if left wet or exposed to acidic foods. A protective patina will develop with regular use. Apply a light coat of camellia oil for storage. Avoid the dishwasher, bones, frozen foods, and hard squash. Use only wood or rubber cutting boards. Sharpen on quality water stones.
- Maker: Konosuke
- Location: Sakai, Japan
- Edge Steel: White #1
- Cladding: Soft Iron
- HRC: 61
- Edge Grind: 50/50 (See Choil Photo)
- Handle: Khii Laurel Octagonal
- Weight: 6oz / 172g
- Engraving: Hand-engraved by Akane san
- Blade Length: 221mm
- Spine Thickness at Base: 3mm
- Blade Height: 52mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Nearly a masterpiecePosted By: C
23 people found this review helpful
From tip to heel almost every detail is perfect. The chamfered spine feels great to pinch grip and really takes the look and finish of the knife to the next level. Running it through several pounds of produce side-by-side against other high end knives, the Fujiyama went through everything with the least effort.
The edge out-of-the-box is really spectacular, this is the first knife I've purchased where I didn't feel any desire to go to the stones right away. A light stropping took it from shaving to hair-whittling.
My only disappointment is that the Mt. Fuji stamp, which I believe is meant to represent the sharpener of this knife, was stamped improperly. Given the absolute perfection in every other aspect, any flaw stands out that much more.
I still feel like this knife was worth the waiting, and the missed opportunities to obtain. I am going to enjoy using it for a very long time.
23 people found this review helpful
From tip to heel almost every detail is perfect. The chamfered spine feels great to pinch grip and really takes the look and finish of the knife to the next level. Running it through several pounds of produce side-by-side against other high end knives, the Fujiyama went through everything with the least effort.
The edge out-of-the-box is really spectacular, this is the first knife I've purchased where I didn't feel any desire to go to the stones right away. A light stropping took it from shaving to hair-whittling.
My only disappointment is that the Mt. Fuji stamp, which I believe is meant to represent the sharpener of this knife, was stamped improperly. Given the absolute perfection in every other aspect, any flaw stands out that much more.
I still feel like this knife was worth the waiting, and the missed opportunities to obtain. I am going to enjoy using it for a very long time.
