Fujiwara Knife Sharpening Masterclass - Denka, Maboroshi, & Nashiji
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- čas přidán 31. 03. 2024
- IYKYK. Teruyasu Fujiwara makes some of the most legendary knives coming out of Japan, and this week our sharpening wizard, Naoto, is here to show you how to get your Fujiwara knives back to brand new.
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I learned convex sharpening on accident, as an inexperienced sharpener i couldn’t keep a steady angle but I had consistent technique, I always ended with decently sharp and durable knives. The shinny micro bevel is was everything to me.
Love the new format that focuses of the sharpening process itself! Thanks Naoto!
Thank you!
Haha found out I'm not the only one who saw the slight concave behind while I was thinning it! Gonna try this technique, as after owning this knife for several years and often sharpening, I found it I can't really have a nice slice thru a carrot but the carrot breaks half way slicing thru.. not sure is my sharpening technique problems, gonna try with sharpening much lower angle.
I'd definitely start there! If you find the edge is too thick, you can thin the bevel more on the mid section to make it less convex.
A lot of great tips in this video
thanks Naoto to share your knowledge
Thank you!
ahhh well I've been keeping my fujiwara gyuto pretty sharp however I had no idea about this. thanks for sharing!
Glad I could help!
I was SOOO in love with my Denka at first, then I went to cut an onion, an apple, and a sweet potato and it just wouldn’t go through, I had to put SOO much force into it. My local shop thinned it and it’s fantastic now.
I’d be curious how often people see that? Does Fujiwara San intend for his convex grind to only be used on very small produce / items & something less hard to be used for bigger dense stuff?
How much danger am I in for having a a thinned out Denka 240 gyoto assuming I treat it well?
Great video!! I’d love to see more information on the different stones. I have a suehiro 320, 700 1000, 3000, and Houcho 6000. Are those “hard” or soft?
(My Denka gyoto (and Fujin Bunka) recently stopped slicing through tomato skin effortlessly, so it’s about that time.)
Yeah, I‘d like to know how to sharpen a Masashi like the Kuro- or Shiroshu. 🙏🏼. And yes, you sharpened the Fujiwara very nicely👍🏻! Top notch!
Coming up later this year!
@@KnifewearKnives please do!!😊
The music selection is hilarious.
Hello !!!! First l want to congratulation ! l love this channel and all the videos , thanks for helping me to “ try “ to sharp better !
Then l want to ask your opinion about the “ TORMEK CULINARY “ , I am very tempted to buy it but I don't know if it is worth it, an opinion as professional as yours would be very helpful.
Thanks ❤
I really want to see more of that huge natural stone you put in your thumbnails sometimes!
We'll make it happen!
Hi quick question.... noticed you had sharpened the edge before moving up to the shinogi line.... thats quite different to what the others are doing, which is starting from shinogi and moving down to the edge.
Does it actually matter? Or is it as long as its done in sections, the hamaguri shape will be maintained?
Also, what is your preference among the 3 fujuwara lines given the stark difference in price? Is the price difference due to the actual material used, AS vs white 1? Seems quite a bit more expensive if thats the only differences
Good questions! There shouldn't be a difference, but it's largely dependant on your ability to feel the convexity and judge for yourself whether you've achieved your desired results. The convexity should be maintained either way, I find it easier to start from the edge.
Personally I prefer the Denka, but they're all awesome. The same amount of labour more or less goes into the Maboroshi and the Denka, as he hand-laminates the steel for both in-house. The Fujiwara Nashiji comes pre-laminated, which is the biggest difference price and hardness-wise.
My biggest question is how do you guys create such small edge bevel and sharpen at a very low angle??
Good question! If the knife is quite thin at the edge, the edge bevel will end up quite thin. As for the low angle, it just takes practice!
Is this how my Denka will be sharpened when I bring it in? As in, everyone in your YYC shop would know to sharpen it this way? I see a lot of new faces now a days, and the other day someone asked Jacob (to confirm) if my CCK slicer should be sharpened at 15 or 20 degrees lol
Hey, good question! Generally we sharpen the way the maker intended, and with Fujiwara knives we can even use the belt sander to give the bevel a very similar finish to a new Denka.
A lot of folks who are serious about their knives request a specific method of sharpening, so if you have a preference, just let us know!
Definitely a lot of new staff these days, and if you would ever like something sharpened a specific way, just let them know. We definitely encourage our staff to ask a lot of questions if they're unsure, hence the CCK angle. I hope that helps!
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