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Fujiwara Kanefusa FKV Series knife features a cutting edge of V Gold stainless steel (HRc. 60), which is forge-welded with a soft stainless steel. 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.
Fujiwara FKV Series knife has D-shaped handle that is made from magnolia wood and a water buffalo horn ferrule.
"Fujiwara Kanefusa" is engraved in to the blade in Japanese Kanji.
From novice users to Pro Sushi Chefs, the high quality Fujiwara FKV Series of stainless steel Japanese traditional-style knives are thoroughly recommended.
Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip.
The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.
Knife Model: Fujiwara Kanefusa FKV Series Yanagiba
Blade Material: V-Gold Stainless Steel
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
Yanagiba 180mm (7")
Yanagiba 210mm (8.2")
Yanagiba 240mm (9.4")
Total Length: 380mm
Blade Thickness: 3mm
Total Weight: 133g
Yanagiba 270mm (10.6")
Yanagiba 300mm (11.8")
Total Length: 450mm
Blade Thickness: 3.8mm
Total Weight: 213g
Sorry. This knife is not available for left handed version.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.