One thing I noticed on mine is you can actually feel the hardness of the blade. It’s pure joy being able to use a knife like this, enjoy. Also I’m really looking forward to the re-handling of this knife.
Wow! Nothing but love on this one. Incredible edge OOTB, but that's less important than the overall build quality. Can't wait to see the new handle on it and also hopefully see how it will cut once you put your own edge on it. My experience so far with AS is that no matter how sharp it is OOTB, it will be twice as sharp after a quick finish on a fine stone and a few passes on a hard strop.
Yes so… I have always gotten an incredible Edge with AS. It's because of the hardness of the knife that you can just really tell that it's so rigid that you're just going to get more out of it. I will definitely be trying to exchange that handle soon. That's another video.
AS is a bit of an anomaly amongst non PM higher alloy steels in that it’s still quite fine grained. But Fujiwara’s Aogami Super is another beast entirely. Nobody else is pushing Aogami Super up to 66-67 HRC, the edge stability is so insane that you can really thin out your primary bevels down to a zero grind with a micro bevel and you won’t get edge deformation. The big problem with Fujiwara is grind and fit and finish. They seem to put more effort into finishing on their wa handled knives vs yo handled, all three of my yo handled Fujiwara’s came with very poor chunky primary grinds and no distal taper. If you’re in the market to buy one and order direct, you need to specify the profile and dimensions especially heel height that you want to make sure you don’t get a lemon. Either that or get the specific picture of the exact knife you’re looking to buy.
Awesome review, definitely one of my dream knife to own, currently a Maboroshi user, it is crazy sharp out of the box as well.. hope i get to own a Denka line in the future!
You know, I am a really big fan of the line that you're using. I think they're beautiful and of course that steel is incredibly hard. I hope to own one in that line as well.
Hi Greg, one thing to mention. I say your Denka with the new handle. But sorry I have to say. The new beautiful handle is fixed too close to the coil of the blade. That means you don't have enough room to position your finger between the iconic notch and the handle. And that's the idea behind the cut out in the blade.
@@nadm Hi Greg, I think you misunderstood me. The original Ho wood handle is super. It gives you enough room to use the pinch grip. But your new handle for the Denka gyuto is in my opion too cramped for a pinch grip. You have not enough space to really lock your middle finger into the iconic knoch. And that's for me one of the major differences between my Marboroshi gyuto and the rest of the crowd. If you know what I mean. I really appriciate the basic ho wood handle on my Marboroshi. Many people - including Kevin Kent say they love the Yo handle for TF knives. But I totally disagreee to them. I really like the Wa handle on TF knives. But it's very important to have enough space between handle ferrule and choil including the knoch. Especially with such big hand as yours! But forget about my pickiness. I just want to share my thoughts and mybe - because I am not a native speaker (German) - I don't find the correct words?! But most of all - I like to watch your videos about knives. Great show - thank you very much.
@@sonkekoster3105 and like I said, I have not had a problem. So maybe that would’ve been a problem, brother people with that type of handle but as it has not been a problem for myself.
Clearly an amazing knife. Wow. I would love to own one someday. Looks like Josh isn't taking any handle orders right now, too bad. Do you have any other recommendations for places to buy quality handles? Thanks.
Dustin from Realsharpknife.com is here. He does them great too but he’s backed up right now. He’s opening up a new shop. Give him a chance to catch up and then he could do something for you. Go to his site and check out his customs.
@@nadm not everyone can be the US and own the whole world. Japan is our colony, we own that country, we nuked them twice and now they play baseball and draw hello kitty. We've got favorable currency exchange rates and free trade deals on our side. It's nice. But yeah dealing with customs can still be a hassle. Other countries have like... different concerns, because they don't own the world and prints the world's money the same way the US does.
hi, what do you think about Global knives? You just need three of them and Spyderco triangle sharp maker to maintain them. They have the best sharpness/edge retention balance. If you feel knife is getting dull, a few passes on ultra fine stone on sharpmaker and you are good to go
I think they're a great nice. I have no problems with them. I'm glad to know that works for you, but I've never tried it. Sounds like you have something pretty good going. I would still suggest trying stones by hand because you can get the best edge if you want to try to improve, but it sounds like you got something good .
I currently own 4 of their knives. I really love their lacquerware (urushi) denka line and I was really surprised how well their fit and finish was compared to their other knife lines. When I emailed the company they told me that the main reason they are able to get their knives so hard is that they hammer forge their knives from a thicker billet of steel compared to a lot of other makers. Just curious… why did you choose the 195mm wa gyuto version as opposed to the more traditional 210 or 240mm yo version?
@@nadm I told myself the same thing when I started collecting knives but now I have 2 240 and 4 210 gyuto. The full circle of knife collecting always goes back to owning many gyuto
@@billlbilsontonling7773 haha this is a common problem i think. I tend to have more than one gyuto also. And two nakiris, and pettys, sujihikis, Debas .....
I have two of these. a 120 and a 210. honestly my conclusion after going on a long journey to learn about these things is they are highly emotional knives. irrational even.
Honestly, I would've thought to 10 was amazing. I love a really big knife. The 195 is just such a good size. It's really good for anybody. It is definitely not too small. Fantastic company. Definitely get that thing I'd love for you to be that happy. It's just an amazing company.
@@senadd.7452 Anything from fujiwara San is a true performer I remember my first knife from him nashiji nakiri awesome knife still using it after so many years
Yeah I think the Denka nakiri was probably that sharp out of the box. I don't think I was doing that test when I first got that one. I will say that they are some of the sharpest out of the box. They are very thin and very hard and they do chip. Extremely great knife!
Known for being sharpest out of the box? Who told you that? Because it’s 💯 exact opposite! Dustin ran it on the stone for you that’s why the protective oil wasn’t there anymore. CZcamsrs nowadays anything for views & likes. Algorithm has been disgusting on CZcams lately
One thing I noticed on mine is you can actually feel the hardness of the blade. It’s pure joy being able to use a knife like this, enjoy.
Also I’m really looking forward to the re-handling of this knife.
Yes indeed! You can definitely feel the hardness of that knife.
Wow! Nothing but love on this one. Incredible edge OOTB, but that's less important than the overall build quality. Can't wait to see the new handle on it and also hopefully see how it will cut once you put your own edge on it. My experience so far with AS is that no matter how sharp it is OOTB, it will be twice as sharp after a quick finish on a fine stone and a few passes on a hard strop.
Yes so… I have always gotten an incredible Edge with AS. It's because of the hardness of the knife that you can just really tell that it's so rigid that you're just going to get more out of it. I will definitely be trying to exchange that handle soon. That's another video.
AS is a bit of an anomaly amongst non PM higher alloy steels in that it’s still quite fine grained. But Fujiwara’s Aogami Super is another beast entirely. Nobody else is pushing Aogami Super up to 66-67 HRC, the edge stability is so insane that you can really thin out your primary bevels down to a zero grind with a micro bevel and you won’t get edge deformation. The big problem with Fujiwara is grind and fit and finish. They seem to put more effort into finishing on their wa handled knives vs yo handled, all three of my yo handled Fujiwara’s came with very poor chunky primary grinds and no distal taper. If you’re in the market to buy one and order direct, you need to specify the profile and dimensions especially heel height that you want to make sure you don’t get a lemon. Either that or get the specific picture of the exact knife you’re looking to buy.
Just ordered my Denka 150mm petty today. Think I even got a good deal on it. Pretty stoked.
You should be! The knife is extremely rigid. You can tell how hard it is and it's gonna be sharp, but just be careful on chipping.
Awesome review, definitely one of my dream knife to own, currently a Maboroshi user, it is crazy sharp out of the box as well.. hope i get to own a Denka line in the future!
You know, I am a really big fan of the line that you're using. I think they're beautiful and of course that steel is incredibly hard. I hope to own one in that line as well.
Hi Greg, one thing to mention. I say your Denka with the new handle. But sorry I have to say. The new beautiful handle is fixed too close to the coil of the blade. That means you don't have enough room to position your finger between the iconic notch and the handle. And that's the idea behind the cut out in the blade.
I appreciate your comment, but it's comfortable to me. I have the room because of my pinch grip.
@@nadm Hi Greg, I think you misunderstood me. The original Ho wood handle is super. It gives you enough room to use the pinch grip. But your new handle for the Denka gyuto is in my opion too cramped for a pinch grip. You have not enough space to really lock your middle finger into the iconic knoch. And that's for me one of the major differences between my Marboroshi gyuto and the rest of the crowd. If you know what I mean. I really appriciate the basic ho wood handle on my Marboroshi. Many people - including Kevin Kent say they love the Yo handle for TF knives. But I totally disagreee to them. I really like the Wa handle on TF knives. But it's very important to have enough space between handle ferrule and choil including the knoch. Especially with such big hand as yours! But forget about my pickiness. I just want to share my thoughts and mybe - because I am not a native speaker (German) - I don't find the correct words?! But most of all - I like to watch your videos about knives. Great show - thank you very much.
@@sonkekoster3105 and like I said, I have not had a problem. So maybe that would’ve been a problem, brother people with that type of handle but as it has not been a problem for myself.
@@nadm Ok that's fine! The new handle is anyway a blast. I like the burl wood. I contains very cool patterns and is really luxurious.
Wow beautiful knife, one can dream. Out of my price range.
Just like everything, we have to save our pennies. It will come.
i just got one and i totally agree on the chicken divide by itself… i thought i missed the chicken, but it was divided
lol
Thank you for the very informative and educational review.
Thanks for watching!
Great review. Thanks!!
Thanks for watching!
Clearly an amazing knife. Wow. I would love to own one someday.
Looks like Josh isn't taking any handle orders right now, too bad. Do you have any other recommendations for places to buy quality handles? Thanks.
Yes! There is a guy out of North Carolina that's incredible. From what I understand, he gave Josh his start. instagram.com/jobone_craftsman?
Yes the place that he bought the knife from makes great custom handles.
Dustin from Realsharpknife.com is here. He does them great too but he’s backed up right now. He’s opening up a new shop. Give him a chance to catch up and then he could do something for you. Go to his site and check out his customs.
What a beauty. I have the maboroshi.
Congratulations to you. I think that is gorgeous.
Pricing on Fujiwara is steep :O most nations have also import taxes...
Yes! I am becoming more aware of the world and its taxation. I'm sorry about that.
@@nadm not everyone can be the US and own the whole world. Japan is our colony, we own that country, we nuked them twice and now they play baseball and draw hello kitty. We've got favorable currency exchange rates and free trade deals on our side. It's nice. But yeah dealing with customs can still be a hassle. Other countries have like... different concerns, because they don't own the world and prints the world's money the same way the US does.
hi, what do you think about Global knives? You just need three of them and Spyderco triangle sharp maker to maintain them. They have the best sharpness/edge retention balance. If you feel knife is getting dull, a few passes on ultra fine stone on sharpmaker and you are good to go
I think they're a great nice. I have no problems with them. I'm glad to know that works for you, but I've never tried it. Sounds like you have something pretty good going. I would still suggest trying stones by hand because you can get the best edge if you want to try to improve, but it sounds like you got something good .
I currently own 4 of their knives. I really love their lacquerware (urushi) denka line and I was really surprised how well their fit and finish was compared to their other knife lines.
When I emailed the company they told me that the main reason they are able to get their knives so hard is that they hammer forge their knives from a thicker billet of steel compared to a lot of other makers.
Just curious… why did you choose the 195mm wa gyuto version as opposed to the more traditional 210 or 240mm yo version?
I only collect a single knife at any knife shape and length. I already had a 210mm Gyuto. I will not own two at that length. So this is my 195mm.
@@nadm I told myself the same thing when I started collecting knives but now I have 2 240 and 4 210 gyuto. The full circle of knife collecting always goes back to owning many gyuto
@@billlbilsontonling7773 haha this is a common problem i think. I tend to have more than one gyuto also. And two nakiris, and pettys, sujihikis, Debas .....
@@billlbilsontonling7773 and we are not talking about sharpening stones so far... )))
@@billlbilsontonling7773 I am at about the same numbers on gyuto count. Plus a 270.
I have two of these. a 120 and a 210. honestly my conclusion after going on a long journey to learn about these things is they are highly emotional knives. irrational even.
I really did feel the statement. You went to another place, but I went with you.
How that 195 mm length is it ok using it... thinking of getting the maboroshi in that length?
Honestly, I would've thought to 10 was amazing. I love a really big knife. The 195 is just such a good size. It's really good for anybody. It is definitely not too small. Fantastic company. Definitely get that thing I'd love for you to be that happy. It's just an amazing company.
Hello. Could you share the blade length and height at heel of your 195mm Gyuto please ? :-)
@@senadd.7452 I think most of his knife has the same height 50-52 mm around 2 inches
I sold my 210mm Maboroshi because I would like to buy a 210mn Denka. After this video maybe a 195mm could also be an option
@@senadd.7452 Anything from fujiwara San is a true performer I remember my first knife from him nashiji nakiri awesome knife still using it after so many years
The OOTB knife sharpness was not enough to cut through paper tissue. It's tearing through the paper tissue.
Yeah I think the Denka nakiri was probably that sharp out of the box. I don't think I was doing that test when I first got that one. I will say that they are some of the sharpest out of the box. They are very thin and very hard and they do chip. Extremely great knife!
Nice, but my Tsunehisa Gyuto 240 Morado performs as well, looks much nicer and cost 20% of Fujiwara :D
I hear ya. The Fujiwara is very rigid, and it seems like it could ship quite easily.
I’d love a Fujiwara, but they’re way out of my price range. He’s not exactly a young man, so gettem while you can.
That company will be around for a while. There’s going to be another chance.
Known for being sharpest out of the box? Who told you that? Because it’s 💯 exact opposite! Dustin ran it on the stone for you that’s why the protective oil wasn’t there anymore. CZcamsrs nowadays anything for views & likes. Algorithm has been disgusting on CZcams lately
At the time it was said in many forums. I have proven it to be not true. I don't sensationalize. I need to.