Fujiwara Kanefusa FKM Knife is a basic utilitarian knife that is made from AUS-8 Molybdenum Vanadium stainless steel - A popular Japanese stainless steel with good cutting performance, rust resistance and ease of re-sharpening.
This knife has comfortable black pakkawood handles and a stainless steel bolster, which provides good blade balance and a fine grip.
We recommend Fujiwara FKM knife to first-time buyers of Japanese knives because of their reliable quality and affordable pricing. Fujiwara FKM knife has good strength, cutting performance and ease of maintenance, which are some of most important features for first-time users of Japanese knives.
A stylish and attractive alternative version, which has a wine-colored pakkawood handle, is also available for your choice.
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 FKM Series Sujihiki
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
Or Wine Color Pakka Wood Handle with Stainlesss Steel Bolster
Saya Included: No.
Sujihiki 240mm (9.4")
Sujihiki 240mm (9.4")
Sujihiki 270mm (10.6")
| Sujihiki 270mm (10.6")|
Wine Color Wood Handle
Cutting edge length: 270mm
Total Length: 395mm
Blade Thickness: 2.4mm
Blade Width: 40mm
Handle Length: 115mm
Total Weight: 188g
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 the 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.
i like the quality of the knife and it was delivery quickly. lots of communication from the company too.
Fast shipment and knife received in good conditions
Well built, good quality knife for the price point. The handle is little small if you have big hands, but overall it is a nice Sujihiki knife for slicing.
My first relatively long knife (9.4 inch). Bought it primarily to thinly slice boneless steaks for my small business and for family dinner. This knife goes through meat, fat and connective tissues like its nothing. It is sharp out of the box. The sharpness ensures each cut looks clean and beautiful. The length helps each cut to have consistent thickness. And ofcourse, with a sharp knife, i can shorten kitchen to serving time tremendously.
Been wanting to get a slicer for long time now and saw this fujiwara kanefusa super sharp out of the box! Satisfied with the performance on this knife!