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Old 04-28-2011, 07:38 AM   #31
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Join Date: Dec 2004
Location: USA
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Originally Posted by jaybett View Post
Since when is a $700.00, 270mm Gyuto, considered a cheapo knife?

Apologies, my friend- I didn't read carefully enough. In the US Fujiwara is well known for bargain-basement blue steel. In my mind I thought you meant the entry level stuff. Obviously they do make a really high end line, which I've not been lucky enough to use. I can't compare the white steel to any other knife as I'm too poor to buy one.

I guess I'd have to just say that if the true competition for the $150 CN is the $700 Fujiwara they must be doing something right! Wish I could have the white #1 but I'd rather have 4 of the CNs...

If we're not supposed to eat animals, then how come they're made out of meat?
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Old 05-10-2011, 04:03 AM   #32
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Join Date: May 2011
Location: Bakewell UK
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I used to sell Sanelli knives in the shop and they are a really good knife and sharpen well, the handle is definitely more a commercial style but very comfortable. That is why we used to sell them as most people looking for domestic use knives tend to want the three rivet handle design. Victorinox is another great knife range with a fibrox handle, their paring knives are real winners.

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