We Offer DHL EXPRESS Flat Rate Shipping Worldwide. Just $10 USD for US, Canada, Australia, Asian countries. US$15 for Europe and other Countries in the world

Fujiwara Kanefusa


Fujiwara Kanefusa FKJ Series FKB-1 Kurouchi Nakiri 165mm (6.4inch)

Availability: Normally ships the same day


The Fujiwara Kanefusa Kurouchi Nakiri knife has unique “Black Forged” (Kurouchi) blade. The blade core is made from Hitachi White Steel No.2, which is sandwiched with soft iron.

The black-colored Kurouchi finish, which covers the upper soft iron part of the blade, is a special traditional coating that produces a unique luster and improved corrosion-resistance. However, while Kurouchi knives require less maintenance than typical carbon steel knives, please remember that the White Steel No.2 blade core and the soft iron portion of the bevel can still discolor or rust easily.

The knife comes with the popular “D-Shaped” traditional-style handle, which is made from magnolia wood and a water buffalo horn ferrule.

The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.

Knife Model: Fujiwara Kanefusa FKJ Series Kurouchi Nakiri

Blade Material:  White Steel No.2

Rockwell Hardness (HRc): 60 to 61

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: No.

 

Nakiri 165mm (6.4")
Cutting edge length: 165mm
Total Length: 315mm
Blade Thickness: 4mm
Blade Width: 51mm
Handle length:135
Total Weight: 144g


 

Fujiwara Kanefusa FKJ Series FKB-1 Kurouchi Nakiri 165mm (6.4inch)

 

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 the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

 

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for a long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
&nbps;
Customer Reviews
4.8 Based on 55 Reviews
5 ★
89% 
49
4 ★
9% 
5
3 ★
0% 
0
2 ★
0% 
0
1 ★
2% 
1
Customer Photos
98reviewers would recommend this product Write a Review Ask a Question

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
    CS
    11/28/2022
    Carl S.
    Canada Canada
    I recommend this product

    Really great knife

    I maintain it with a leather strop and green polishing paste. It's really sharp.

    FH
    09/13/2022
    Faisal H.
    Saudi Arabia Saudi Arabia
    I recommend this product

    Great for its price

    I was really impressed with this knife, it's a little rough around the edges and the handle is ok, but for its price the performance was really impressive.

    V
    08/05/2022
    V
    United Kingdom United Kingdom
    I recommend this product

    Rusting just after 30min

    Rusting like ****. 30min on a chopping board while left unattended during service while prepping some vegetables. Rust everywhere on one side. Another side is fine. After removing rust it's coming back even if left on a slightly damp chopping board. Why I need this headache while being busy chef. Wiping knife like newborn. First and last carbon knife. If you are a professional chef I would highly look away from carbon knifes. For same buck you can get different steel which will not rust from your moist breath. See pictures attached. This happened after 2 days using knife in a busy kitchen.

    JapaneseChefsKnife.Com Fujiwara Kanefusa FKJ Series FKB-1 Kurouchi Nakiri 165mm (6.4inch) ReviewJapaneseChefsKnife.Com Fujiwara Kanefusa FKJ Series FKB-1 Kurouchi Nakiri 165mm (6.4inch) ReviewJapaneseChefsKnife.Com Fujiwara Kanefusa FKJ Series FKB-1 Kurouchi Nakiri 165mm (6.4inch) ReviewJapaneseChefsKnife.Com Fujiwara Kanefusa FKJ Series FKB-1 Kurouchi Nakiri 165mm (6.4inch) ReviewJapaneseChefsKnife.Com Fujiwara Kanefusa FKJ Series FKB-1 Kurouchi Nakiri 165mm (6.4inch) Review
    JG
    07/11/2022
    Joseph G.
    United States United States
    I recommend this product

    Love this knife

    I dont think you can get a better knife for the money. Razor sharp out of the box and feels very comfortable and is weighted well.

    D
    07/05/2022
    Darren
    Canada Canada
    I recommend this product

    Great knife, could be sharper out of box

    It's a great knife and amazing for finely chopping all sorts of vegetables. Makes work a breeze and actually fun, I keep asking people at work if they want any prep done I love the knife so much. I've sharpened it once and it performs a lot better. it was fairly dull out of box but not deducting any stars.

    Facebook retargeting pixel

    Related Items