| Product number | Actual Blade Length (mm) | Full Length (mm) | Total Weight (g) |
|---|---|---|---|
| 1fvh-p270 | 260 | 415 | 125 |
| 1fvh-p300 | 290 | 450 | 150 |
| Blade | Material Name | Handle |
|---|---|---|
Single Edged |
VG-10 | Ebony 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.
VG-10
Steel Material
Known for our original V series steel, Takefu Special Steel Co., LTD. Has created a new VG10 series. The VG10 series was developed through an advanced smelting process, resulting in a high purity iron with the addition of cobalt to ensure maximum strength and greater edge retention without making it difficult to resharpen.
Ebony octagonal handle
Handle
Ebony octagonal handle
We use an ebony handle that brings high durability and balance to the knives.
Because of its beauty and robustness and the difficulty of processing
It is popular as the most exclusive wood and is used in Buddhist altars.
The unique grain of the wood will naturally become more comfortable in your hand as you use it.
Honyaki
Forging Process
Honyaki is the highest class of Japanese knives forged and tempered by forging only the blade metal, and is characterized by its sharpness and excellent edge retention.
Also, by cooling the knife with water during quenching
By creating a drop in temperature in an instant, the hardening process is called water baking.
There are only a few blacksmiths in Japan who can hammer because of the very high risk of cracking and the work that requires skill, concentration, and strength.
While it has a sharpness and a good cutting edge, it is often chipped and broken, so it needs to be handled very carefully.
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.