I have seen this discussed before but please bare with me.
I'm considering the 210mm Gyuto and both models ( Tojiro DP or Fujiwara FKM ) seem very similar in handle and profile (I usually push cut so the flatter edge suits me) and both seem fairly thin which I like.
Both are in the same price which is about $80 US so no difference from that point of view.
I'm a home cook and both knives will be a major upgrade from anything I have used before (like Masterclass or Berghoff ).
Now the Tojiro uses a "sandwich" of metals having a hard metal in the middle and a softer one at the sides while Fujiwara is a one piece steel.
I've read that the Tojiro edge is kind of brittle if misused (which I don't intend to but..) or even when using a steel rod which is not ultra fine (I have used the steel a lot with my previous knives) so my question is if the one piece Fujiwara which is slightly softer (HRC rating 58-59 vs 61) has any advantage in being less brittle and more "tolerant".
By the way I use a bamboo board and take great care of my knives and avoid hard surfaces.
What about sharpening, is the single piece better in any way compared to the DP “sandwich”?
Is steel rod a no go for both these knives or they are different in any way?
My sharpening skills are fairly good but I don't use water stones apart from one I have for polishing (edited: it is actually a Belgian blue whetstone, about 5000), I have a couple of DMT diamond "stones" (Dia-Sharp) 325/600/1200 grit which I use and I like the guaranteed flatness they have.
Will I be able to use these diamond stones or the Japanese waterstones are a must?
I might even buy a ceramic DMT at some point , (2200 and 8000) , would that work with these knives?
Updated: here is an image of my steel rod (Masterclass brand), it has microgrooves on it
Are these garbage rods that damage the knifes?
I have seen similar ones from brands like J.A. Henckels
Edited by alexane - 2/26/13 at 5:42am