Fujiyama b1 fm 240 vs Shiro Kamo r2 damascus 240

[Energizerbunny]

Title says it all.

This will be used in a pro setting. I don't collect if a knife isn't getting used I sell it.
That being said I do like functional art and have a appreciation for hand crafted work.

I have had a Kamo 240 r2 it was my favorite knife ever. But it got dropped on the edge and looked like a hacksaw blade when I picked it up. Never was the same so I sold it.
Reasons I liked the Kamo..blade height,length, the grind it felt like a cross between a laser and an all rounder.

Tosho has the Fuji for around $485

The Kamo is rosewood handle for $279 shipped

So how does the Fuji compare? Is the grind/performance worth the extra $200?

Thank you in advance.

[Organized]

Lol whether or not someone sees this thread that Fujiyama will be sold in 24hrs.
I would go Fujiyama if I were you. If it doesn’t work out you can resell very easily and just grab the kamo

[Energizerbunny]

Heard.

[Energizerbunny]

Bought. Now are there any recommendations for the stones one would use on a Fuji?

[Jeff B]

Do you sharpen the Kamo yourself? If so the same stones should work just fine on the Fuji.

[KetchupKing]

while were on fuji here.. grind any better on w vs the b fujis? or is the same grind same way just diff flavor steel

[Energizerbunny]

while were on fuji here.. grind any better on w vs the b fujis? or is the same grind same way just diff flavor steel

Have you read this https://www.kitchenknifeforums.com/thre ... ory.40726/

If not highly recommend.

[thetoe]

Congrats! As for stones I've tried shap pro's up to 5k, rika 5k , Gesshin 1k XL. The Gesshin + Rika 5k is my go to. I haven't used the other stones since I got these.

[Energizerbunny]

Do you sharpen the Kamo yourself? If so the same stones should work just fine on the Fuji.

I am stoneless at the moment. I had been using a Mercer my chef bought me so no need for nice stones.

So I've been out of the loop for a while.

[KetchupKing]

while were on fuji here.. grind any better on w vs the b fujis? or is the same grind same way just diff flavor steel

Have you read this https://www.kitchenknifeforums.com/thre ... ory.40726/

If not highly recommend.

thx

[Energizerbunny]

Congrats! As for stones I've tried shap pro's up to 5k, rika 5k , Gesshin 1k XL. The Gesshin + Rika 5k is my go to. I haven't used the other stones since I got these.

Thanks I'll check those out.

[ButlerHoosierChef]

I would get the green brick of joy Naniwa Aotoshi 2k your best all arounder that you will use the most. Naniwa Snow White 8k to put that fine edge on it. Shapton glass 1k and 500 for when you need to put a new bevel or do a full progression and that is dealing with synthetic stones.

[Altadan]

I'm surprised O_o
Normally we see pros being directed to stainless, or at the very least stainless clad.
That b1 Suminagashi is both pricey, a looker, and has a rather delicate edge.
All that being said, those Fuji FM's are likely to titillate you more than any other blade. They are truly functional art.
I'm a home-cook, and I sold mine for having found it to delicate for my taste. I was constantly babying it. I trust you'll enjoy yours!

[Energizerbunny]

Painful wait. Somehow it crossed the border into customs in Chicago. Hadn't gotten an update until today.
Now it says it's in California.. I live in Oklahoma.

[Energizerbunny]

I'm surprised O_o
Normally we see pros being directed to stainless, or at the very least stainless clad.
That b1 Suminagashi is both pricey, a looker, and has a rather delicate edge.
All that being said, those Fuji FM's are likely to titillate you more than any other blade. They are truly functional art.
I'm a home-cook, and I sold mine for having found it to delicate for my taste. I was constantly babying it. I trust you'll enjoy yours!

I had a Shimo nakiri that I considered to be recklessly thin.
And it was the most reactive knife I've ever used. It would rust in just a couple minutes.

I managed it ok this can't be any worse. Its dropping it that I have to worry about