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[Backorder] Fujitora Saku Gyuto (Chef's Knife) 210mm FU-808 $85.45 Delivered @ Amazon Japan via AU

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[Backorder] Fujitora Saku Gyuto (Chef's Knife) 210mm FU-808 $85.45 Delivered @ Amazon Japan via AUAffiliate
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Ljinntonic on 25/05/2025 - 19:47 amazon.com.au (4930 clicks)
Last edited 25/05/2025 - 23:24 by 1 other user
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Fujitora FU-808 Chef's Knife, 8.3 inches (210 mm), Made in Japan, Cobalt Alloy Steel, Double Edged, Chef's Knife, for Cutting Meat, Cooking Fish and Vegetables, DP Cobalt Alloy Steel Insert.

I did a lot of research last time to get my first chef's knife, but this is one of the best (probably the best for most people) proper chef's knives.

Great quality for the price (no brainer for this price) and quality.

Usually dispatched within 1 to 4 weeks.

Price History at C CamelCamelCamel.
Home & Garden Fujitora Knife

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closed Comments

  • UncleRico on 25/05/2025 - 19:53
    +10

    Always interested to hear insights into bang for buck Japanese knives, but the fact you lump Shun and Baccarat into the one sweeping comment compels reluctance.

    This is indeed a good blade for the money if you’re content with a western handle, and I bought one when it was posted here in March last year for $69. Anyone know how much this knife normally goes for?

    • BatmanAU on 25/05/2025 - 20:01
      +1

      OMG putting a Japanese knife with Baccarat rubbish isn’t good. As soon as I saw your comment, I was thinking it was a Japanese knife listing for Harris Scarfe

      • UncleRico on 25/05/2025 - 20:05
        +6

        Shun get a bad wrap for being an overly commercialised Japanese knife pitched to the west, albeit with considerable success hence their price increases over recent years.

        But they’re still a very credible offering with HRC61 blades, beautiful hybrid Eastern/Western grips, great sharpness out of the box and lifetime free sharpening. By comparison, Baccarat have the hardness and edge retention of a hot marshmallow and are absolute garbage.

        • mrwindow on 25/05/2025 - 20:33
          +2

          I just got 3 Shun knives and couldn't be happier..

          • UncleRico on 25/05/2025 - 20:39

            @mrwindow: Likewise.

            I’ve got a diverse collection of Shun, Yaxell, Global, Victorinox and Tojiro amongst other cheaper crap (talking to you Furi!) but the Shun get more use than the others.

            So much about knives comes down to personal choice, comfort and cutting style, and the Shun Premiere range fit my preferences better than the others I’ve tried, including many more expensive ranges.

        • resubaehtgnolhcs on 26/05/2025 - 00:48
          +1

          lifetime free sharpening

          Where do you get free lifetime sharpening? The Shun Australia website states it is $10 per knife plus shipping

          • Hugh G Rection on 26/05/2025 - 12:24

            @resubaehtgnolhcs: was free, probably updated there policy. $10 is still cheap for a proper sharpening, and if they mess it up, they give you a new one again. win win. :) it's a Shun knife, it holds its edge for a long time so you don't need to sharpen as much.

    • jinntonic on 25/05/2025 - 20:12

      Sorry, my bad - I deleted that part.

      I guess it normally costs $100 or around $120-140 at the knife shop.

      You got a crazy deal. That's an insane price!

    • rainbowunicorn on 25/05/2025 - 21:06
      +1

      Fujitora are made by the same parent company, Tojiro. They're almost identical to the Tojiro counterpart but slightly cheaper due to the lesser known brand. Checking camelx3 this has come down to $85 +- a few pretty regularly in the last few months.

      I would recommend this knife in a heart beat to anyone looking for a decent chef knife. VG10, no bolster, full tang, western handle, excellent value @ $85.

      @UncleRico You're right in saying it's subjective because I have Shun Premiere knives and wouldn't recommend them to anyone. While the quality if excellent, the handles are too small, blades too short for the style, bad value overall.

      • UncleRico on 25/05/2025 - 23:05
        +1

        Subjective indeed - particularly on the value front, without knowing what anyone paid. Are you sure you have the Premier range? The Premier handles are considerably larger than their popular Classic range and traditional Japanese octagonal handles.

        Curious claim that “blades too short for the style”. I’m not too sure how much length you expect, but their 8” Gyuto, 7” Santoku, 6.5” Utility and 4” paring are consistent with other Japanese blades. If you’re after a bigger Gyuto - there’s plenty of 10” blades to choose from (including one in the Premier range), but they’re outsold by 8” blades by a considerable margin. I’ve just checked my Shun premier Gyuto and it’s near-identical in overall size to the OP’s knife, with the blade measuring 203mm vs the 208mm of this knife. Horses for courses…

        • rainbowunicorn on 26/05/2025 - 10:55
          +1

          Pardon, it's length and height.

          Shun Premiere Nakiri 14cm.. quite short blade length
          Shun Premiere Utility 16.5 - Handle is considerably smaller than chef.

          Like for like the Shun Premiere Gyuoto is fine, it's a great knife but it's more than 2x the cost of this knife for realistic not much extra "performance"

          • UncleRico on 26/05/2025 - 19:05
            +1

            @rainbowunicorn: Fair enough.

            Whilst I’ve not had a problem with any of the handle sizes (though admittedly do not have the Nakiri) I can’t argue with the comment about the current selling price.

            When I bought my current 6 piece set for less than $400 during COVID, they were cheaper than Tojiro per unit. At twice the price, I’d probably choose differently.

    • apaul on 26/05/2025 - 08:05

      IMO some of these are overpriced hype . I bought HENCKELS set (Germal or Brazil made) around 20 years ago for ~$250 . Still holds good. I use whetstones to sharpen these occasionally.

    • kungfuman on 26/05/2025 - 11:18

      I wonder how this will work in QLD since you need to show ID to buy any knife.

  • bargaino on 25/05/2025 - 20:02

    Double edge or double bevel? I hope that is just a translation error.

  • nomoneynoproblems on 25/05/2025 - 20:23
    +4

    I’m sticking to my kiwi knives

  • mrhugo on 25/05/2025 - 20:26
    +2

    Iron Chef approved!

  • diceman99 on 25/05/2025 - 20:26
    +1

    Tojiro knives are supposed to be good. Does'nt say what the blade is made of. Someone in the Amazon comments said its VG10 which is a good hardness for stainless steel. Also forged, If VG10 steel, I would say its a good knife.

    • ialam99 on 25/05/2025 - 21:04

      VG10 or more commonly known as valyrian steel

  • Powershopz on 25/05/2025 - 20:57

    Very good knife. Have had one for about 12 months now. Paid $85.52. Very, very sharp and keeps a solid edge for a long time. Only sharpened it once after ~9 months. Blade is slightly shallow so a different feel if you prefer/mainly rock chop (compared to western knives). You may need to adjust your cutting style to push/pull through.

  • Clear on 25/05/2025 - 20:59

    Paid $69.79 in March last year and realise I haven't even used it yet.

    • Kaise on 25/05/2025 - 21:04

      Omg same! Clicked on it and said I already own it

      • brotherfranciz on 25/05/2025 - 22:23
        +4

        Sometimes I feel like us Ozbargainers are singlehandedly keeping the world economy afloat with our 'bargain hunting'!

        Seriously, I have got so many bargains still in their wrapping sitting unused/forgotten or used once and then stored away with the thought "I'll use it again one day…"

    • DeToxin on 25/05/2025 - 22:03

      I missed that deal and instead got it for $78 in September. Well worth it IMO, been in heavy rotation since and I hardly ever use a carbon santoku that was my go to previously.

      Having said that, I find sharpening VG10 much more difficult than carbon steel knives. Not sure if anyone else has had the same experience but I always find it a chore when it's time to sharpen

  • postitnotes on 25/05/2025 - 21:06
    +3

    how does it compare to victorinox?

  • Evanlet on 25/05/2025 - 21:24
    -3

    Functional, uninspired, and destined to be forgotten in a drawer next to the honing rod you never use.

  • huertano on 25/05/2025 - 21:40

    Bought this for US$55 in 2015 and have been using it and its paring knife sibling pretty much every day and sharpening them often (I am not much of a knife nerd nor collect/own any others so it's really my only reference). I feel that probably since 2-3 years ago it does not keep an edge for very long and I would consider to buy it again, but am interested to perhaps try something else for my next purchase.

    I would totally recommend this knife and sometimes still give it as a gift!

  • Phesto on 25/05/2025 - 21:50

    It's not bad but quite thick behind the edge and can wedge in denser foods.
    I'd recommend spending $40 more and getting a masutani gyuto. 180mm vs 210mm but I find 180 is enough most of the time.

    • SickDmith on 25/05/2025 - 23:26

      Anything special about Masutani?

      • Phesto on 27/05/2025 - 15:33

        They cut incredibly well for their price. I have multiple knives that cost 3-5x the price and they cut worse. One is worth $750 and I'm going to thin it because the performance is not great.

        The geometry is the most important thing for cutting performance and they just cut incredibly well.

  • ferrisb on 25/05/2025 - 23:06
    +1

    I know nothing about knives, but do a lot of cooking.

    I've so far resisted going down the knife rabbit hole, but this looks like a solid place to start? A good all rounder?

    Im hoping to up with 2-3 decent knives that can handle 90% of my needs.

    How hard is it to keep this sharp? I'm not super keen on a lot of maintenance…

    • UncleRico on 25/05/2025 - 23:24
      +3

      Yes, this knife would be a great starting piece.

      As you’ll hear time and time again. Grip, style and personal preference will all impact how well you rate this knife, but it’s a great introduction to Japanese steel.

      More of a western style handle, but strong steel will hold its edge for a long time and at around 1/3 of the price of Shun, which it gives nothing away to. Sharpening will be an acquired skill, but look for the Global 2 Minosharp to keep a decent edge until you learn how to use a whetstone.

      • kickling on 26/05/2025 - 10:27

        Hey related note, what are your thoughts on the (kind of new) rolling sharpener and fixed angle systems?

        I'm currently using a cheap China fixed angle sharpener because I kept failing at whetstones. It's good enough for me. But not anything near what I see ppl can do on a stone set.

        • Undercut 2241 on 26/05/2025 - 17:31

          Pull-through sharpeners trade longevity for convenience. They will keep your knife very sharp, for a few weeks. If you use them expect the lifespan of your knife to be drastically reduced. They strip an incredible amount of the blade and thin it out very fast. A whetstone is the standard for blade maintenance. If you have a high quality knife I suggest you invest the time in learning to use one.

          For example see an opinion here from a Melbourne-based knife sharpener (scroll to around 3/4 of the way down)

          "A NOTE ON PULL-THROUGH “SHARPENING” DEVICESALL “Pull-Throughs” are terrible for knives. Please throw yours out and bring your knives in for assessment as soon as possible. We do not advise maintaining your knives on “pull-through knife sharpeners” no matter the brand or the price you paid for them.After sharpening over 10,000 knives by hand, Leigh states that they are a sales gimmick and a form of forced obsolescence designed to reduce the life of your knife by big companies.“They operate by using lateral force that shears the steel to replicate a sharp edge but effectively rips it apart and leaves tiny particles of sharp steel in your food. I have had many pieces of steel stuck in my fingers from sharpening this kind of damage. We can read pull-through damage on almost any knife due to the shape of the chips and grooves they leave on the knife edge and blade.”
          Leigh"

          • kickling on 26/05/2025 - 21:35

            @Undercut 2241: Yeah ok. The sharpener I'm using is not a pull through I don't think. I'm not pulling the knife through like a minosharp wheel system. I used to use one and it was bad. The one I'm using fixes your knife on a clamp and you glide the stone/plate over it on a fixed plane and fixed angle. Like the reverse of whetstone.

  • cnut on 25/05/2025 - 23:38

    Can you select pickup from Northland Shopping Centre?

    • brannor on 26/05/2025 - 22:33

      It's over 200mm… so would be interesting to see if delivered in Victoria…

  • Save Medicare on 26/05/2025 - 01:25

    Don't sleep on Chinese knives like Hezhen if you want a gyuto with a Eastern/Japanese style handle. I got mine on Aliexpress for like $70.

    For my Chinese cleaver I use shibazi f208-2

  • Hugh G Rection on 26/05/2025 - 07:39

    i started with victorinox chef knife, moved on to wusthof chef knife, and fell and love and use Shun Damascus Santoku knife now.
    now have a collection of shun knifes: gyuto, nakiri, cleaver, bread, pairing, etc…

    • Aldonis on 26/05/2025 - 07:47

      i was about to pull the trigger on the wusthof classic chef knife, what made you move away from that?

      • Hugh G Rection on 26/05/2025 - 08:06

        the steel, fit and finish is just ok on the overpriced Wusthof. the softer steel doesn't hold an edge as well as shun and i get tired of honing and sharpening the wusthof all the time.

        A mate of mine has Shun knifes, and i gave it a try and wanted to really dislike it since i already invested into wusthof.
        The forging and hammering of the damascus steel is amazing. it also is functional creating a non stick surface with low drag and quick release. i feel like a ninja wielding a mini samurai sword, lol.

        • Aldonis on 26/05/2025 - 08:37

          That would be the Shun premier range? Looks like it's not too much more than Wusthof classic

  • Phorest Grump on 27/05/2025 - 11:28
    +1

    Its back at this price, but theres also mitsumoto gyuto same size and vg10 at ~$1 less with a nicer look

    • Aldonis on 29/05/2025 - 16:30

      i saw a lot of negative feedback on this brand

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