Fujitora Saku Gyuto 210mm FU-808 Knife $78.42 Delivered @ Amazon JP via AU

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madreece on 20/01/2024 - 17:42 amazon.com.au (2171 clicks)
Last edited 20/01/2024 - 17:49 by 1 other user

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The Japanese domestic version of the Tojiro DP3 VG-10 210mm gyuto.
Same knife as the highly recommened Tojiro, just different writing on steel.
Cheap price for a genuine VG10 knife.

"We now carry the Fujitora DP, which is the same exact knife as the Tojiro DP, but with a different logo. The Tojiro Fujitora DP line offers exceptional value for the the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability."

Price History at CamelCamelCamel.

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• 

  aNoPHeLeS on 20/01/2024 - 18:14

  Knife experts: would this be a noticeable upgrade of my global chefs knife?

  • 

    viper8548 on 20/01/2024 - 18:31

    Yes just bought this on the last deal, i have a set of global, this knife is quite a bit longer than the global g20 chefs knife, i also like this handle a bit more and because of the length it’s much better to use for slicing. Also the cobalt core also feels a lot sharper

  • 

    cerealsmok3r on 20/01/2024 - 19:01

    Yeah I’d say so. This would should be a a bit sharper but also it’s a general all purpose knife

    • 

      dust on 20/01/2024 - 21:13

      I mean all knives need to be sharpened after being used.

  • 

    KnifeEnthusiastBoi on 23/01/2024 - 17:11

    100%. VG10 will not dull as quickly as the soft CROMOV18 from Global, but the edge can be a bit more brittle. Take extra care. Dont bang it on anything metal or hard, cut on a soft wood chopping board, your edge will have better retention.

  • 

    Fullhalter on 29/01/2024 - 22:32

    Not an expert, but minuscule differences if any because of their similar thicc profiles/grinds. Save money…

• 

  Budju on 20/01/2024 - 18:18

  how good is it ?

  • 

    AustriaBargain on 20/01/2024 - 18:41

    -7

    There's no way this is 79 times better than the $1 Kmart butcher knife and a knife sharpener.

    • 

      OZKap on 20/01/2024 - 18:55

      +8

      Sure, if you want to spend more time sharpening than actually cutting.

• 

  FrugalNotStingy on 20/01/2024 - 18:19

  +1

  Is this knife sharp as the ones we see in movies that when a tomato is drop to the knife's edge, it slices in half?

  • 

    cooldog on 20/01/2024 - 18:22

    I have a $600 Masamoto knife,not possible to do such things.

  • 

    ratman on 20/01/2024 - 20:16

    +3

    Not out of the box, but it's easy to get almost any knife sharp enough for that with the right equipment, difference is how long it'll hold such an edge before dulling or whether it will chip easily.

• 

  quorg on 20/01/2024 - 18:20

  +2

  Unlikely to find a better cost/performance ratio than this imo, apart from a takamura r2 (prone to chipping if you're not careful)

  • 

    Save Medicare on 20/01/2024 - 18:57

    +3

    Shi ba zi cleaver

    Doubles as a bench scraper

• 

  SpicyPeanut on 20/01/2024 - 18:28

  I have the Tojiro's santoku, it's relatively easy to sharpen and a great introductory Japanese knife.

  • 

    ifreddo on 21/01/2024 - 07:46

    How do you sharpen it?

• 

  WaterDragon on 20/01/2024 - 18:28

  +1

  No more stock. Too late

• 

  Soth13 on 20/01/2024 - 18:29

  +2

  Amazon just canceled my order and upped the item $50 bucks

  • 

    bcYield on 20/01/2024 - 20:15

    Don't usually hear Amazon cancel the order lol

• 

  ozcbr777777 on 20/01/2024 - 18:36

  Folks, all kitchen knives will be sharp when you just got them! And all of them will get dull no matter the price! Learn how to sharpen and your 20 dollar knife will just be as sharp.

  • 

    henno on 20/01/2024 - 21:19

    +2

    … for a moment.

    • 

      KnifeEnthusiastBoi on 23/01/2024 - 17:13

      +2

      For one cooking session.

      You ever wonder why Gordon Ramsay "sharpens" his knife before every cooking session?

      Because those western/german knives have soft steel.

      • 

        henno on 23/01/2024 - 18:28

        Exactly. Although soft steels have their place in the kitchen. Victorinox steel is pretty soft, but you can beat it up and the edge will just roll over so a quick hone and you are off to the races again… but you have to do it often. These knives have their place in my kitchen, though.

        A very hard Japanese knife will take an age to sharpen, but also require sharpening far less frequently. But some of them are so hard the edge can chip if you so much as look at them the wrong way. These knives have their place in my kitchen, though.

        But to assert that you can get any steel just as sharp as any other steel completely ignores metallurgy.

  • 

    naisuda on 20/01/2024 - 21:49

    +1

    The difference is in the edge retention: VG10 steel is harder than your $20 knife which means that it stays sharper for much longer. If you only let the edge contact the cutting board and the food you're cutting (ie don't put it in the dishwasher, wash it as soon as using it and don't just chuck it in the sink, also don't cut stuff on plates with it) you can have a knife like this stay sharp for a few months.

    With your $20 knife you'll be need to sharpen weekly to maintain the same sharpness.

• 

  Papag on 20/01/2024 - 19:41

  +1

  Super disappointed I missed out

• 

  rhimes on 20/01/2024 - 20:07

  Damn, wish I'd gotten in on this, though it sounds like some are getting cancelled

• 

  madreece on 28/01/2024 - 14:40

  One back in stock.

• 

  madreece on 31/01/2024 - 05:28

  +1

  Three back in stock for $77.75