Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:
This knife has a cutting edge of Hitachi Blue No. 2 high carbon steel that has been forge welded with soft iron / steel for increased toughness and ease of re-sharpening. Blue Steel No.2 is a very reliable Japanese high carbon steel that is often used for high-grade Japanese traditional-style knives due to the combination of cutting performance, edge retention and ease of re-sharpening that it offers.
This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.
Kiritsuke-Fuguhiki knives have a blade profile that is similar to the Kiritsuke-Yanagiba, but it is narrower in height and is ground much thinner to enable it to cut extremely thin slices of Fugu (Blowfish). It has what is commonly known as a 'reverse tanto' tip, or ‘clipped point’, which is very useful for precision cutting.
Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Kiritsuke-Fuguhiki
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Kiritsuke-Fuguhiki 270mm (10.6")
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right-handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left-handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left-handed version in Japan, it is costly to run a special small production from the beginning step and production is very very limited.)
It often requires very long delivery time (nearly 90 days). Please contact us first for the availability and delivery time at email.
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.
I’ve owned this knife for the past 2-3 years and I cannot get by a single day without it. It is supremely easy to sharpen and retains its edge remarkably well. How well? Try 7-8 days of use. Heavy duty use. For tsukibiki (slicing of scales), general sashimi work, it is possibly the best blade to use. Not just for fugu, it’s thin edge is perfect for any sashimi which needs thin, fine cuts. I use it on Winter Buri up to 12.5kg in weight. As a scale slicer, it can work on tough Kue or even Ishidai scales. I use it also for removing of skin from all types of fishes. I’m looking forward to getting another one. Hopefully they’ll make a 300mm version of this knife.
This knife is so light and thin feels nothing in your hand , the uraoshi and urasuki grind is perfect, it is straight as can be , . and the handle fit and finish is exceptional perfect for usuzukuri , just don't sharpen it on a rough stone or it will disappear haha.