Honesuki which would you not choose

R

roldon

Joined
Jun 26, 2013
Messages
5
I figured even though this is really a which should I buy question I would come from the other direction. Do my cooking at home and enjoy using good tools. Right now I'm cutting up my chickens with an old 70's Chicago cutlery boning knife that I found with broken tip and looking like a blind man tried to sharpen it with a rasp. I reshaped it, patched it up and it works well but I want a Honesuki. I've narrowed it down to 3 that are in my price range and now I'm stuck. Hoping for some advice from those more experienced or who just like giving their opinion. ; )
I can sharpen so that isn't a problem, retention is kind of important. Thanks in advance.

Tojiro Honesuki 5.9"
Fujiwara FKM Stainless 145mm
Richmond Artifex Honesuki 165mm

http://www.chefknivestogo.com/todputkn15.html
http://www.chefknivestogo.com/riarho16.html
http://www.chefknivestogo.com/fufkmbo14.html
 
tojiro or the fujiwara to be sure.

the fujiwara's a bit softer but easier to sharpen. the tojiro's got slightly lesser fit and finish than the fujiwara.

people say vg10 is tricky to sharpen, but i have a harder time sharpening s35vn than vg10. and they say s35vn is easy to sharpen. vg10 is easy peasy for me.

i'd say toss a coin and get one or the other.

=D
 
Thanks.
I have a gyuto in vg10 and like it fine but I have heard talk of chipping and wonder if the softer fujiwara is a benifit around bone.
 
The fujiwara carbon is not too bad but the stainless does not take a very good edge. The Tojiro is much better.
 
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