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 Deba, which is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and other meat with small bones. The significant weight of the Deba is desirable because, with adequate care, the sturdy heel section of the knife can be used to cut or chop through the bones found in small and medium-sized fish and poultry.
Knife Model: Fujiwara Kanefusa FKM Series Deba
Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57 to 58
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
Deba 150mm (5.9")
Cutting edge length: 160mm
Total Length: 280mm
Blade Thickness: 3.8mm
Blade Width: 43mm
Handle Length: 115mm
Total Weight: 256g
Sorry. This knife is not available for left handed version.
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 knives 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 this as a gift for a friend after having used one for 6 years. the secondary bevel makes it a less challenging knife to maintain and allows it to be used for some other knife work that would be too strenuous for a standard single-bevel deba. a good example is cutting out the backbone in smaller birds—this would ruin a regular deba, but can be done very accurately and close to the spine with this knife. for filleting fish it does a good job, but requires regular sharpening to maintain the edge required for clean cuts close to the bone. i would note that the secondary bevel on both sides of the blade reduces the bias of the single primary bevel substantially. overall a great knife and one i use in my standard rotation.