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 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 FKH Series Sujihiki
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.
Sujihiki 240mm (9.4")
Sujihiki 270mm (10.6")
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.
Quality is great and knife was sharp right out of the box. Easy to sharpen for a beginner.
Started working more with meat and needed a good slicer. This is my second knife from the brand and I'm very happy with both of them! The 210mm chefs knife have been my daily driver for years now and the slicer feels like a really great complement to have when working with meat. 10/10, will buy more from this brand!
The knife was all I expected it to be. Very good entry price level. It came super sharp out of the box and I've used it during steak night to slice up a few sirloins and ribeyes for presentation. It started to develop a nice patina since then. Haven't tried sharpening it yet but I don't doubt it will be a joy to do so. The knife is very pretty and I am considering buying their gyuto as well.
Great knife for the money and great service from JCK.. 100% recommend
Be careful with this knife as it is really sharp. I’ve used it for about a week now, every day. It is sharp as the day I received it.