Blue Steel Kasumi Fugubiki Knife
Blue Steel Kasumi Fugubiki Knife 300mm
Blue Steel Kasumi Fugubiki Knife
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Blue Steel Kasumi Fugubiki Knife

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¥31,900
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¥31,900
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Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1f8-240 230 380 100
1f8-270 260 415 130
1f8-300 290 450 135
Blade Material Name Handle
Single Edged

Single Edged

Blue Steel #2 Magnolia Round Handle with Buffalo horn bolster

Fugubiki

The Fugu Hiki knife is suitable for thinly slicing fish, including puffer fish.For this reason, the blade is sharpened much thinner than a willow-blade knife, and the width of the blade is narrower and lighter, making it a knife that pursues only sharpness.

White Steel #1

Steel Material
A professional knife forged from Shiroko#1 steel, it sharpens easily and cuts beautifully.Shiroko#1 steel has more carbon content than the classic Shiroko#2, making it harder, with better performance and longer lasting usage. It is the sharpest steel amongst white steel, which is known for sharp cutting performance. Amongst Yasugi steel, the Shiroko#1 is particularly difficult to handle, requiring advanced technology in production.

Magnolia Round Handle with Buffalo horn bolster

Handle
Wood of the deciduous tall Magnoliaceae tree that is grown in forests around Japan is used to craft the handle.Being light and soft, this type of wood can be processed very easily.
Besides being used to produce knife handles and sheath, Magnoliaceae wood is also widely used as a material for sculpture, lacquerware, furniture, musical instrument and more.
The cap of handle is made of natural buffalo horns (and yet no killing is required to procure the horns), and it is carefully hand-polished until makes no gaps between the wood and the cap, and the unique grain of the wood will naturally grow more comfortable in your hand as you use it.

Forge Welding

Forging Process
In addition to the rolling process, the steel that is layered
The process by which artisans beat the steel with a hammer and forged it is called forge welding.
The forging, hardening, and cutting are done by hand by skilled craftsmen.
The sharpness and blade hold is much better.

A knife store that has supported the history of knives and food culture in Japan.

It has been 600 years since craftsmen began making swords in Sakai, Japan.
This technology has been passed down to the present day and has fostered Japan's food culture. This is where the culture of completing a dish of sashimi by "just cutting" and the culture of expressing sharpness as "taste" was born.
For 70 years, we have been connecting the spirit of Sakai's craftsmen with the passion of chefs in Osaka's kitchen equipment shopping district, known as the kitchen of Japan.
We are very happy that our knives can be used by people all over the world.

Precautions

After use, wash off any dirt and wipe thoroughly with a dry cloth to remove any moisture. This product is not for use with frozen foods.This product is handmade, so each piece will be different. Please use the weight and length listed as a guide. Each material is natural and may vary in color. It is not the same as the picture.We take great care with our inventory, but in the unlikely event that we are out of stock, we will contact you by email to let you know.