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")
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")
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 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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Could be a bit sharper out of the box but overall a great knife for the price!
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
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.
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!
perfect not expensive knife!