Yoshimitsu Fugen White #1 Gyuto 210mm

[Infrared]

Really good knife all around. Its main strength would definitely be onions. Simply falls through them with no effort. Can cut carrot and other dense produce better than most knives. Tends to struggle struggle a bit on big starchy potatoes, but nothing too bad. Steel is about average for Japanese knives, which is to say pretty good.

Food release can be somewhat inconsistent. Cucumbers especially like to stick to this knife. The profile is curvier than I'd like, so perfect for those who like to rock.

If I had to compare it to another knife, I would probably say Anryu. Kind of reminds me of a taller, heftier Takefu knife. I'm a bit surprised that this knife isn't more popular. The tall height and thin grind at this price point should check a lot of boxes.

Measurements
Length: 215mm
Height: 51mm
Spine: 3.1mm
Weight: 158g

Cutting Performance
Potatoes: C (some resistance, occasional suctioning on harder potatoes)
Onions: S (effortless)
Carrots: A (no wedging)

Steel
Edge retention: 2 weeks (daily home use, large variety of vegetables)
Toughness: No issues (I'm heavy-handed)
Ease of sharpening: B
Edge taking: B
Initial sharpness: C

Geometry
-Moderately hollow hira and kireha.
-Somewhat low grind.
-Minimal distal taper.
-Extremely thin tip.

Fit and Finish
-No issues

Feel free to ask any questions.

[ChefKnivesToGo]

Thanks!