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 Fujiwara Kanefusa also produces a variety of Japanese traditional-style knives. Each knife is produced by craftsmen who are experienced in traditional hammer forging techniques and is fitted with a Japanese traditional-style “Wa” handle.

 For those people who would like to experience the fine cutting performance of an authentic Japanese traditional-style knife at an affordable price, we highly recommend these Fujiwara Kanefusa knives. The three different groups of Japanese traditional-style knives are summarized below.

 The Fujiwara Kanefusa FKV single bevel edged Sushi Chef knives have blade cutting edge made from V Gold stainless steel (HRc. 60), which is forge-welded with a soft stainless steel cladding. This means that you can enjoy the fine cutting performance of a Japanese traditional-style knife whilst benefitting from the rust-resistance, edge sharpness and edge retention offered by a modern stainless steel. All the essential knives for a Sushi Chef - Yanagiba, Deba and Nakiri - are available.

 The Fujiwara Kanefusa Hamon Damascus knives are made with Japanese White Steel No.2 and soft iron. They feature a unique Damascus pattern that is reminiscent of the beautiful, aggressive and irregular patterns that can be seen in the Hamon of Japanese swords.

 Lastly, Fujiwara Kanefusa also produces a unique Kurouchi (“Black forged”) Nakiri that has a cutting edge made from Hitachi White Steel No.2, which is a very pure high carbon steel. This provides fine cutting performance and is easy to re-sharpen.

 Fujiwara Kanefusa also produces a variety of Japanese traditional-style knives. Each knife is produced by craftsmen who are experienced in traditional hammer forging techniques and is fitted with a Japanese traditional-style “Wa” handle.