White Steel  Mizuyaki Honyaki Mirror Finish Fugubiki Knife 300mm

White Steel Mizuyaki Honyaki Mirror Finish Fugubiki Knife

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¥105,300
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¥105,300
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Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1f3-p240 230 375 85
1f3-p270 260 415 100
1f3-p300 290 450 130
Blade Material Name Handle
Single Edged

Single Edged

White Steel #2 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 #2

Steel Material
This classic knife is forged from Yasugi white steel (Shirko#2), the standard of knife steel.
It sharpens easily and slices beautifully. White steel is a type of high purity steel from which impurities have been removed.

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.

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.