I’ve been looking at, holding, and occasionally using my Fuji since my birthday. Even though I’ve known for years that it could/should be my Japanese/American Chef Knife upgrade, backed up by my wonderful Wusthof Classic Ikon 8", I must now establish that special “feel” so that when I reach and grab it, everything is automatic.
The challenge is changing grip, sliding back and forth around the pinch grip balance point: sliding back for a stroke through a head of lettuce or cabbage; sliding forward to slice a cucumber or tomato; angling up to rock chop a root.
This knife is fun to look at. It is so multilayered (161 layers) that it’s appearance is constantly changing. It’s really impossible to photograph.
Today, I’m making a salad and cutting up some cabbage as a side dish for dinner.
Ray
