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Fujiwara Kanefusa


Fujiwara Kanefusa FKH Series Gyuto (180mm to 300mm, 5 sizes)

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 Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.

Knife Model: Fujiwara Kanefusa FKH Series Gyuto

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.

 

Gyuto 180mm (7")
Cutting edge length: 185mm
Total Length: 305mm
Blade Thickness: 2mm
Blade Width: 41mm
Handle Length: 115mm
Total Weight: 137g

Gyuto 210mm (8.2")
Cutting edge length: 210mm
Total Length: 335mm
Blade Thickness: 2.2mm
Blade Width: 44mm
Handle Length: 115mm
Total Weight: 174g
Gyuto 240mm (9.4")
Cutting edge length: 240mm
Total Length: 370mm
Blade Thickness: 2.2mm
Blade Width: 48mm
Handle Length: 125mm
Total Weight: 215g

Gyuto 270mm (10.6")
Cutting edge length: 275mm
Total Length: 405mm
Blade Thickness: 2.4mm
Blade Width: 55mm
Handle Length: 125mm
Total Weight: 260g

Gyuto 300mm (11.8")
Cutting edge length: 300mm
Total Length: 435mm
Blade Thickness: 2.4mm
Blade Width: 55mm
Handle Length: 125mm
Total Weight: 289g

 

Fujiwara Kanefusa FKH Series Gyuto (180mm to 300mm, 5 sizes) 

 

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.

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 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 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.
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Customer Reviews
5.0 Based on 50 Reviews
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Filter Reviews:
05/03/2021
Radek Š.
Czech Republic Czech Republic
I recommend this product
Great value

Could be a bit sharper out of the box but overall a great knife for the price!

KJ
04/30/2021
Kenneth J.
Germany Germany
I recommend this product
Nice knife

Decent sharpness out of Box, good F&F the back is a bit sharp but I like ist t that way.(you can always just Sand it off a little with fine sandpaper) The carbon steel formed a really nice pattina pretty quick. I had no off tastes like others described. I think even the carbon varient is a very nice beginner knife, it's not that Hard to maintain, just get your self a kitchen towel and wipe it... You should Do that on Every knife anyways I think the 180mm gyuto is big enough for everyday use but that debateable

JapaneseChefsKnife.Com Fujiwara Kanefusa FKH Series Gyuto (180mm to 300mm, 5 sizes) ReviewJapaneseChefsKnife.Com Fujiwara Kanefusa FKH Series Gyuto (180mm to 300mm, 5 sizes) ReviewJapaneseChefsKnife.Com Fujiwara Kanefusa FKH Series Gyuto (180mm to 300mm, 5 sizes) Review
EL
04/16/2021
Erich L.
Germany Germany
I recommend this product
A really good japanese carbon steel knife

The Fujiwara Kanefusa FKH Series Gyuto is not my first carbon steel knife, but my first japanese carbon steel knife. I had only used it a few times since I got it, but I really enjoyed it so far. It has a super sharpness out of the box and feels nicely balanced in the pinch grip. It is good value for the money and a good entry into japanese carbon steel knives, if you don't mind the little extra care to prevent rust. I went for the 180mm version because I have only limited space and only a small cutting to board. 

JapaneseChefsKnife.Com Fujiwara Kanefusa FKH Series Gyuto (180mm to 300mm, 5 sizes) Review
RP
04/01/2021
Richard P.
United Kingdom United Kingdom
I recommend this product
Great knife

Had my 8" Gyuto for around a month now. Really pleased with the product. It's patina is starting to develop nicely now. I clean my knife with a damp cloth with a little suds and wipe it dry and I have used food grade mineral oil on it a couple of times as I was recommended this would help the knifes steel. In need of a honing rod if any one has any suggestions? Will definitely use JCK in future, looking to purchase a Nakiri!

JapaneseChefsKnife.Com Fujiwara Kanefusa FKH Series Gyuto (180mm to 300mm, 5 sizes) ReviewJapaneseChefsKnife.Com Fujiwara Kanefusa FKH Series Gyuto (180mm to 300mm, 5 sizes) Review
DN
04/01/2021
Dmitry N.
Ukraine Ukraine
I recommend this product
awesome knife

perfect not expensive knife!

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