White Steel#1 Montanren Fuhubiki Knife 300mm
White Steel#1 Montanren Fuhubiki Knife 240mm
White Steel#1 Montanren Fuhubiki Knife 270mm
White Steel#1 Montanren Fuhubiki Knife 300mm
  • Load image into Gallery viewer, White Steel#1 Montanren Fuhubiki Knife 300mm
  • Load image into Gallery viewer, White Steel#1 Montanren Fuhubiki Knife 240mm
  • Load image into Gallery viewer, White Steel#1 Montanren Fuhubiki Knife 270mm
  • Load image into Gallery viewer, White Steel#1 Montanren Fuhubiki Knife 300mm

White Steel#1 Montanren Fuhubiki Knife

Regular price
¥35,600
Sale price
¥35,600
Regular price
Sold out
Unit price
per 

Purchase This Product

Optional Engraving

Gift Wrapping

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1f9s-240 230 375 100
1f9s-270 260 415 125
1f9s-300 290 450 150
Blade Material Name Handle
Single Edged

Single Edged

White Steel #1 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.

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.

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.