Availability: Normally ships the same day
Fujiwara Kanefusa FKH Series knife provides an SK-4 high carbon steel blade (HRc. 59-59) at an affordable price. Its black pakkawood handles and stainless steel bolsters provide good blade balance and a comfortable, secure grip.
Even though carbon steel knives require more care and maintenance than stainless steel (Because it is prone to discoloring or rusting), there are still many people who prefer high carbon steel knives because they offer better edge sharpness, edge retention and ease of re-sharpening than the majority of stainless steel 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 Kanefusa FKH Series Sujihiki
Blade Material: High Carbon Steel
Rockwell Hardness (HRc): 58 to 59
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")
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 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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Not my first FKH, impressed by the steadily improved Fit&Finish that has been performed. The steel isn't the finest grained one, so expect a bit of extra bite, even when highly polished. With a slicer I tend to like that. I like its stiffness as I feel more confident with it. Makes sharpening easier as well.
Really good value for the money, love the knife and. Only 4 stars instead of 5 because imo it’s not as sharp as the smaller Gyuto and Petty I bought at the same time. Nevertheless definitely a good purchase.
For reference, I had bought a 270 mm left-handed version of this knife as my second venture into Japanese knives. It took just a few days for the sharpeners at Fujiwara to regrind the bevel, then it came well in advance of the estimated shipping day, which was great evidence of JCK's great customer service. Out of the box, the knife was decently sharp and nearly managed a clean cut with the paper test, so I touched it up on my Suehiro Rika 5000. It's held the edge fairly well since, though it's needed some frequent touch ups on the 5000 to keep up with my Kurosaki AS KU gyuto. I've also found it to be quite reactive, and so I've forced a patina on it with mustard to prevent food discolouration (most prominently seen when chopping onions). It feels comfortable filleting whole fish like salmon and snapper, and it can slice cooked protein with ease and sashimi in a single stroke with no issues. I've also tried using it with other cutting tasks that I normally use my gyuto for just to test things out myself, but as expected I've definitely found this knife more suitable for delicate cutting and slicing tasks. Overall, this is a good knife for its price point, but my experience so far has told me that you get what you pay for. I'm still loving and preferring to use my Kurosaki AS more because of its edge retention and superb performance, however, it came at triple the cost of this knife. I wouldn't choose the Fujiwara Suji as the one knife you should own (that spot belongs to a gyuto or chef's knife), but it's a nice addition to a growing arsenal of knives for cooking enthusiasts who might be on a bit more of a budget.