$85.00
Availability: Normally ships the same day
Fujiwara Kanefusa FKH Series knife provides an SK-4 high carbon steel blade (HRc. 59-59) at an affordable price. Its black pakkawood handles and stainless steel bolsters provide good blade balance and a comfortable, secure grip.
Even though carbon steel knives require more care and maintenance than stainless steel (Because it is prone to discoloring or rusting), there are still many people who prefer high carbon steel knives because they offer better edge sharpness, edge retention and ease of re-sharpening than the majority of stainless steel knives.
The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Nice balance with good finish. One concern I have is the tip. The point is thinned out too much for bias grind for my liking. I anticipate bending the tip over time and have to regrind more curve into the first inch or grind an 1/8 off the spine side honesuki style. Have a look at other Sujihiki or Yanagi's to see my concern.
Sharped like a Bomber , this knive is incredible sharp,lines are so finner that can cut all kind of meat with deep precision without ain mistakes good quality for good price, great balance between both higly reccomemandes
Very sharp knife with excellent profile. But additional care is required; the knife became dull after the first use, even with wiping. Super for the price!
Quality is great and knife was sharp right out of the box. Easy to sharpen for a beginner.
Started working more with meat and needed a good slicer. This is my second knife from the brand and I'm very happy with both of them! The 210mm chefs knife have been my daily driver for years now and the slicer feels like a really great complement to have when working with meat. 10/10, will buy more from this brand!
