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Fu-Rin-Ka-Zan


Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Series Fuguhiki (270mm and 300mm, 2 Sizes)

Availability: Normally ships the same day


Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:

  1. The level of craftsmanship offered by our special team of artisans:
  • Because our team of craftsmen pay extra attention during the production of the knife, especially during ‘fit and finishing’, the knives have an excellent level of overall quality and are aesthetically beautiful.
  • No compromises are made during the finishing and fitting of the blade and handle. Particular attention is paid to the spine, the finger choil / heel, and the gap between the blade tang and the handle (The “Machi”). This extra work is not just important for the overall appearance of the knife; it also allows a more comfortable grip and provides a more secure handle. As a result, these knives are perfect for customers who care about both the aesthetic appearance and the functionality of their knives.
  1. We have a direct relationship with our team of top-ranking craftsmen in Sakai:
  • This allows us to offer you the very highest quality knives at especially low prices.
  • This allows us to offer you a wide range of traditional Japanese Hon Kasumi(“True Mist”, or “True Haze”) style knives, in both Blue No. 2 high carbon steel and Gingami No. 3 stainless steel.

This knife has a cutting edge of Hitachi Blue No. 2 high carbon steel that has been forge welded with soft iron / steel for increased toughness and ease of re-sharpening. Blue Steel No.2 is a very reliable Japanese high carbon steel that is often used for high-grade Japanese traditional-style knives due to the combination of cutting performance, edge retention and ease of re-sharpening that it offers.

This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.

Fuguhiki knives haves a blade profile that is similar to the Yanagiba, but it is narrower in height and is ground much thinner to enable it to cut extremely thin slices of Fugu (Blowfish).

Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Fuguhiki

Blade Material:  Blue Steel No.2

Rockwell Hardness (HRc): 62 to 63

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

 


Fuguhiki 270mm (10.6")
Cutting edge length: 262mm
Blade Thickness: 2.8mm
Blade Width: 28mm
Total Weight: 110g

Fuguhiki 300mm (11.8")
Cutting edge length: 295mm
Blade Thickness: 2.8mm
Blade Width: 32mm
Total Weight: 147g

 

Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Series FB-8 Fuguhiki 270mm (10.6inch)

 

Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right-handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left-handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left-handed version in Japan, it is costly to run a special small production from the beginning step and production is very very limited.)

It often requires very long delivery time (nearly 90 days). Please contact us first for the availability and delivery time at email.

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 3 Reviews
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Filter Reviews:
    BG
    09/10/2021
    Brandon G.
    United States United States
    I recommend this product

    Great Knife

    Works very well would recommend buying a knife from them.

    E
    02/10/2020
    evan
    New Zealand New Zealand
    I recommend this product

    good value knife

    nice and sharp,better steel better Quilty.

    JapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Series FB-8 Fuguhiki 270mm (10.6inch) ReviewJapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Series FB-8 Fuguhiki 270mm (10.6inch) Review
    JY
    08/19/2019
    Jeffrey Y.
    Singapore Singapore

    Fu-rin-ka-Zan fuguhiki hon kaduna series blue 2 270mm

    Used if for kAahsgi and tai - blue 2 steel seems more reactive than usual, but otherwise a really good knife. Profile is excellent for working with fish which needs paper think slicing. Easy to bring the edge up to sharpness. Generally pleased with fit and finish - a high quality product for the price, and a testament to Koki’s work in sourcing his knives. Highly recommended.

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