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 Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Knife Model: Fujiwara FKS Series Gyuto
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.
Gyuto 180mm (7")
| Gyuto 210mm (8.2")|
Cutting edge length: 210mm
Total Length: 335mm
Blade Thickness: 2.2mm
Blade Width: 44mm
Total Weight: 172g
Gyuto 240mm (9.4")
Gyuto 270mm (10.6")
Gyuto 300mm (11.8")
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.
This Gyuto was recommended by a buddy of mine who has been a chef for almost 3 decades. It's a beautiful, well-balanced knife with a comfortable handle and razor-sharp edge. I look forward to using it for many years
The knife was exceptional and very sharp!
I purchased this knife because my sister-in-law swears by it. I was so surprised at how sharp it was! The first time I used it, I cut off my fingernail (it was time to cut them anyway). Customer service is awesome and I would totally buy from here again. I'm a big fan of buying quality and only have a few items. These knives are worth it.
I really recommend this website to buy the best knifes ! Super happy with my couteau du chef
Bought this in a 210mm for my brother for Xmas as a sort of "gateway" knife. I am trying to spread my newfound love of Japanese knives to everyone I know. He loves it. It is the sharpest knife he owns and he has been asking me where I got it, how to maintain it, how to use it, etc. The seed has been planted.