Fujiwara Kanefusa FKS knife is upgraded version of their FKM knives. The blade is made of the same AUS-8 Molybdenum Vanadium stainless steel – A popular Japanese stainless steel with good cutting performance, rust resistance and ease of re-sharpening.
Fujiwara FKS knife also features the same comfortable black pakkawood handle and stainless steel bolster, which provides good blade balance and a fine grip.
The unique feature of the FKS knives is the series of circular dimples that are ground in to thee blades. The dimples reduce the contact surface of the blade, which results in better cutting performance and help to prevent food from sticking to the blade. We also think that the dimples give the knife a more distinctive appearance than the FKM knives.
We recommend Fujiwara FKS knife to first-time buyers of Japanese knives because of the reliable quality and affordable price range. Fujiwara FKS 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 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.
Knife Model: Fujiwara FKS Series Sujihiki
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.
Sujihiki 240mm (9.4")
Sujihiki 270mm (10.6")
Cutting edge length: 270mm
Total Length: 395mm
Blade Thickness: 2.2mm
Blade Width: 39mm
Handle Length: 115mm
Total Weight: 174g
Fujiwara Kanefusa craftsman is ready to make suitable edge geometry for left handed version by hand sharpening process at 10% extra of the regular price. Please allow 2 to 3 business days for left handed version to deliver.
For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy 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.
Uma experiencia muito boa, surpreendeu pelo seu poder de corte, pela ergonomia e leveza. TOP A very good experience, surprised by its cutting power, ergonomics and lightness. TOP
These knives were recommended by a professional for trimming and preparing meat (I'm an avid BBQer). Always looking to make my life easier and tired of constantly sharpening sub-par blades I took the plunge and ordered 2 knives to use in the kitchen. So far, they have been amazing. Incredibly sharp and makes prepping a large piece of meat quick and easy. I've never paid for a true high-end knife before and now I'm wondering why it took so long. Well worth the price. Shipping was amazing - ordered it and had it delivered within a few days. Even though it was shipped from Japan, it arrived sooner then a domestic package with "2 day shipping" bought the same day.
Night this blade doe slicing large cooked proteins works great nice and flexible the hollow ground is wonderful for cooked meats.
This knife has been my utility slicer for the past 5+ years. I’ve sharpened it now up to the point where the dimples on the blade are well worn into from time on the stones. I use it for tomatoes, filleting small salmon or trout, portioning meat, slicing cooked chunks of meat like roasts and steaks that have aggressive crusts, and much more. For a $100 knife it’s great to have such a good performer that I don’t have to worry too much about chipping like I would with my Aogami sujihiki or yanagi.