From the first moment that I saw this unique Damascus carbon steel knife, I was reminded of the beautiful, aggressive & irregular patterns that can be seen in the Hamon of Japanese swords. This beautiful Fujiwara Kanefusa Hamon Damascus Series knife is made with alternating layers of White steel No.2 and soft iron, so it is possible for the entire blade to discolor or rust if it is not properly cared for. However, this knife will allow you to enjoy great edge sharpness, great edge retention and it is easy to re-sharpen.
The knife comes with the popular “D-Shaped” traditional-style handle, which is made from magnolia wood and a water buffalo horn ferrule.
For those people who would like to experience the fine cutting performance of an authentic Japanese traditional-style knife at an affordable price, we highly recommend these Fujiwara Kanefusa knife.
Please note that because the hammer forging process is done by hand, the area of spine near the handle remains thicker than normal knives. However, to ensure fine cutting performance, the blades are hand tapered from the spine down toward the cutting edge and from the blade heel towards the tip.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Knife Model: Fujiwara Kanefusa FKJ Series Hamon Damascus Wa Santoku
Blade Material: White Steel No.2 Damascus
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
Wa Santoku 170mm (6.6")
Cutting edge length: 170mm
Total Length: 305mm
Blade Thickness: 4mm
Blade Width: 47mm
Total Weight: 121g
Sorry. This knife is not available for left handed version.
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 have this knife for 8 months and use it every day in my kitchen. This the best knife that I had. Extremely sharp and comfortable but the knife want its care and use magnolia oil after every cutting and I haven’t any problems with rust. This is my second knife from Fujiwara and I think this is the best knife maker.
We used it for a family BB-Q...trimmed beef tenderloin,pork tenderloins and lamb chops... This knife was the talk of the party...we made some fans of Japanese knives Thanks from Louisiana and Texas
Best professional chef knives on the market. Dr. Mark Cummings
Very good knife with a clean cut, very sharp but still easy to handle. Hamon looks similar to my 400 years old wakizashi and thus is an eye catcher in the the kitchen for all my guests. This knife is a bargain for this price.
I've been looking for a while to replace my old chef knife that was wearing thin in the center from heavy use. This knife was the closest I could find. It's both beautiful and functional, very easy to get an extremely sharp edge and holds it very well. The only thing I would and did change is the top edge of the blade is very square and uncomfortable if you rest your thumb on it, a few strokes with a coarse stone on the corners and it feels as nice as my old one. Very pleased with the purchase and the quick shipping!