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Fujiwara Kanefusa


Fujiwara Kanefusa FKJ Series Tsuchime-Hammered Texture V-Gold Stainless Steel No.36WT Wa Santoku 165mm(6.4 inch, Tsuchime-Hammered Finish)

Availability: Normally ships the same day


Fujiwara Kanefusa FKJ Series knife features a cutting edge of V Gold stainless steel (HRc. 60), which iis sandwiched with outer layers of soft stainless steel and is decorated with a unique hammer-textured surface finish called Tsuchime in Japanese. This means that you can enjoy the fine cutting performance of a Japanese traditional-style knife whilst benefitting from the rust-resistance, edge sharpness and edge retention offered by a modern stainless steel.

Fujiwara FKJ Series knife has D-shaped handle that is made from magnolia wood and a water buffalo horn ferrule.

"Fujiwara Kanefusa" is engraved in to the blade in Japanese Kanji.

From novice users to Pro Sushi Chefs, the high quality Fujiwara FKJ Series of stainless steel Japanese traditional-style knives are thoroughly recommended.

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 Tsuchime-Hammered Texture Wa Santoku

Blade Material:  V-Gold Stainless Steel

Rockwell Hardness (HRc): 60

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 165mm (6.4")
Cutting edge length: 160mm
Total Length: 315mm
Blade Thickness: 3.8mm
Blade Width: 52mm
Total Weight: 137g 

 

 

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 the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.

 

Important

This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition. 

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for a long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a 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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