Fujiwara Kanefusa FKM Knife is a basic utilitarian knife that is made from AUS-8 Molybdenum Vanadium stainless steel - A popular Japanese stainless steel with good cutting performance, rust resistance and ease of re-sharpening.
This knife has comfortable black pakkawood handles and a stainless steel bolster, which provides good blade balance and a fine grip.
We recommend Fujiwara FKM knife to first-time buyers of Japanese knives because of their reliable quality and affordable pricing. Fujiwara FKM knife has good strength, cutting performance and ease of maintenance, which are some of most important features for first-time users of Japanese knives.
The 'Western Deba’ is essentially a Western-styled variation of the traditional Japanese Deba knife that has a double bevel edge. It has a thick, heavy, and durable blade that is specially designed for the butchery of poultry, fish, and crustaceans such as shrimp, lobster, and crab - tasks that are not suited to the relatively thin blades of most Japanese knives. The heel portion of the Western Deba is capable of cutting through the small bones and cartilage of poultry and, when used with the correct technique, can safely be used to remove and split open the legs and claws of crabs.
Knife Model: Fujiwara Kanefusa FKM Series Western Deba
Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57 to 58
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
Western Deba 210mm (8.2")
Cutting edge length: 210mm
Total Length: 335mm
Blade Thickness: 4.8mm
Blade Width: 49mm
Handle Length: 118mm
Total Weight: 325g
Western Deba 240mm (9.4")
Fujiwara Kanefusa produces proper blade grind angle and edge geometry for left handed version for the left handed version of Western Deba 210mm. Please allow 2 business days for the left handed version to deliver.
Fujiwara Kanefusa only makes left handed version of Western Deba 210mm. (Western Deba 240mm left handed version is not available)
For more info
Generally, Japanese kitchen knives are designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. Misono produces 100% left handed version with suitable blade grind angle and edge geometry from the beginning process.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.
This is the Stainless steel blade kitchen knife which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
I bought a left-handed Fujiwara Kanefusa FKM Series Western Deba 210mm & was very excited to try my first left-handed knife. It actually took me a few days to get used to since I'd trained myself to use non-left-handed knives, but now I love it. In fact, I enjoy it so much that I just bought the right-handed version of the same knife for my husband. Mr. Iwahara's communication prior to and after shipping was excellent. I was very impressed with the shipping speed and quality of service.
I’ve been using this knife almost everyday for butchering meat and fish and it’s able to maintain its sharpness very well. The handle is a perfect fit for hands which are pretty big.
This is a very good knife and good value . I use it for butchering fish and other task’s that could damage a thinner blade gyuto. I recommend this knife to anyone and once again JCK,S fast trouble free delivery thanks once again Koki .
this knife is well balanced and great to use for poultry and meat nice and heavy with good feel.
Really lovely knife to use. Nice weight and great sharp blade perfect for most things in the kitchen. Highly recommend!