| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1f5-240 | 230 | 380 | 90 |
| 1f5-270 | 260 | 415 | 115 |
| 1f5-300 | 290 | 450 | 130 |
| Blade | Material Name | Handle |
|---|---|---|
Single Edged |
Ginsan Steel(Silver #3) | Yew octagonal handle |
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.
Ginsan Steel(Silver #3)
Steel Material
We use Gin-san(Gingami No.3)steel, which is a highly rust resistant steel developed by Hitachi Metals, Ltd. through their refining process that still uses Japan's time-honored metal working and tatara fumace smelting techniques.
Of the Gingami metals, which have carbon added to 12-14% chrome, Gin-san contains even greater carbon content for a harder steel.
Experts craftsmen spend long hours and use careful techniques to craft each blade. Since the metal is especially hard, the knives hold their edge for a long time and do not rust easily
Yew octagonal handle
Handle
Characterized by a beautiful wood grain and rich oil content that has earned it the title of "number one" in Japanese.
The color of the wood darkens as it is used, making it durable and usable even after years of use in the woodshop.
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.