White Steel Mizuyaki Honyaki Fugubiki Knife 300mm
White Steel #2 Mizuyaki Honyaki Fugubiki Knife with Saya
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White Steel #2 Mizuyaki Honyaki Fugubiki Knife with Saya

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If you would like your name in kanji, please type KANJI after your name (Example : “ John-KANJI “) and Sakai Ichimonji will contact you after purchase with Kanji suggestions.

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Fugubiki: Thinner and lighter than Yanagiba knife, ideal for precise cuts for thin slice.

  • Blade: White Steel #2; Standard Carbon Steel which is populara among professional chefs.
  • Handle: Yew wood with buffalo horn ferrule; beautiful and durable
Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1f3-240 230 380 85
1f3-270 260 415 100
1f3-300 290 450 120
Blade Material Name Handle
Single Edged

Single Edged

White Steel #2 Yew octagonal handle


The Fugubiki is a thinner and narrow version of a classic Yanagiba, this difference in shape makes it ideal for precise cuts for thin slice such as Japanese Puffer fish. Also, it can be used to slice fish in the same way as Yanagiba.

White Steel #2

Carbon Steel

White steel #2 is the standard steel for Japanese kitchen knives and is most commonly used by professionals. It's a high purity steel,characterized by its sharpness and cutting performance.
In comparison to White Steel #1, White Steel #2 is softer so it is slightly more durable and less likely to chip.
This is the first series of knives that professional chefs and those who want to use a slightly better knife for home use often have.

*NOTE: Carbon Steel is susceptible to rust if it is not properly cared for. Please clean and dry the blade regularly during use and after use.

Yew octagonal handle


These handles are made from Yew wood, this wood was historically used in European Longbows due to its density, strength and rot resistance. It was also used by Prince Shotoku , a regent in the Japanese Court.This wood is characterized by its beautiful grain and a color that darkens with age.


Forging Process

The Honyaki method produces some of the highest grade kitchen knives in the world. It is an extremely difficult and laborious process, reminiscent of traditional Japanese sword making techniques, there are few craftsmen in Japan today that are capable of producing blades this way due to the high level of experience, skill and physical dexterity required. The blades made from the Honyaku method will often have a distinct "Hamon" or edge line in the blade, they are extremely sharp but easily chipped due to their high hardness, so require care when using.

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

It has been 600 years since the birth of swordmaking in the Sakai region of Japan. Sakai Ichimonji Mitsuhide's and it's craftsmen continue to build on that legacy by producing the finest blades in Japan.
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.


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.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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