Fujiwara Kanefusa FKS knife is upgraded version of their FKM knives. The blade is made of the same AUS-8 Molybdenum Vanadium stainless steel – A popular Japanese stainless steel with good cutting performance, rust resistance and ease of re-sharpening.
Fujiwara FKS knife also features the same comfortable black pakkawood handle and stainless steel bolster, which provides good blade balance and a fine grip.
The unique feature of the FKS knives is the series of circular dimples that are ground in to thee blades. The dimples reduce the contact surface of the blade, which results in better cutting performance and help to prevent food from sticking to the blade. We also think that the dimples give the knife a more distinctive appearance than the FKM knives.
We recommend Fujiwara FKS knife to first-time buyers of Japanese knives because of the reliable quality and affordable price range. Fujiwara FKS knife has good strength, cutting performance and ease of maintenance, which are some of most important features for first-time users of Japanese 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 FKS 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
Saya Included: No.
Sujihiki 240mm (9.4")
| Sujihiki 270mm (10.6")|
Cutting edge length: 270mm
Total Length: 395mm
Blade Thickness: 2.2mm
Blade Width: 39mm
Handle Length: 115mm
Total Weight: 174g
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 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.
Nice Knife, easy too use. Thin shaft, light weight, easy to resharpen. Gonn order it again
Awesome knife for the price
Very comfortable in the hand, nicely balanced. What I expected quality wise. Excellent cutting performance, little drag. Makes large tasks less effortless. Not taking any marks off, but expected a sharper finish on the edge. But truly a minor issue.
I bought this knife as a Christmas gift for my son this year. I recently called him to see how it was working for him. His reply to me that it was exactly what he was looking for in a quality knife and that it cuts like a dream.
Loving this knife. It came decently sharp and does so well cutting through meat. It feels solid and I love that they make a left-handed model. Thanks guys!