Blue Steel Montanren Fugubiki Knife 240mm Fugu Slicing Sashimi Made in Japan Saya
Free shipping on our fugubiki carbon steel knife!
A 300mm thick fugubiki perfect for slicing blowfish and making sashimi
A hand forged carbon steel fugubiki, perfect for sashimi and harder fish
A long modified yanagiba designed to easily slice through any sashimi
A high end carbon steel handforged traditional Japanese knife with evident montan at the back
A yew wooden handle on a carbon steel sashimi and sushi knife perfect for long term use
  • Load image into Gallery viewer, Blue Steel Montanren Fugubiki Knife 240mm Fugu Slicing Sashimi Made in Japan Saya
  • Load image into Gallery viewer, Free shipping on our fugubiki carbon steel knife!
  • Load image into Gallery viewer, A 300mm thick fugubiki perfect for slicing blowfish and making sashimi
  • Load image into Gallery viewer, A hand forged carbon steel fugubiki, perfect for sashimi and harder fish
  • Load image into Gallery viewer, A long modified yanagiba designed to easily slice through any sashimi
  • Load image into Gallery viewer, A high end carbon steel handforged traditional Japanese knife with evident montan at the back
  • Load image into Gallery viewer, A yew wooden handle on a carbon steel sashimi and sushi knife perfect for long term use

Blue Steel #1 Montanren Fugubiki Knife with Saya

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¥62,900
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¥62,900
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Optional Engraving

*Double-check your name is entered correctly in the "Optional Engraving" section. We accept no responsibility for items incorrectly engraved due to customer error such as typos. Engraved items cannot be returned or refunded.

*To have your name engraved in Japanese, type "JP" and your name's origin/accent after it (EG: "Agethe-JP French"). We'll engrave your name in Katakana (Japanese syllabary used for foreign words) onto the knife. Katakana is based on pronounciation, so if a country of origin is not listed we will go with an American English pronounciation.

*For Kanji requests (Japanese syllabary based off Chinese characters), type KANJI after your name and the name's origin/accent (EG: "Agethe-KANJI French"). We will select Kanji for you based on this.

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Montanren Series

Some of the highest quality forged knives available, with supreme hardness and toughness levels. With higher hardness and wear resistance than Blue Steel #2, the edge retention is significantly boosted, making this knife perfect for those who cook for long periods and need a knife to stay sharp for the entire session. A wavy pattern called a "Montanren" is visible on the back of the knife; our Montanren Series gets its name from this very pattern. This wave is the boundary between the softer iron and harder carbon steel and is reminiscent of patterns found on traditional Japanese swords.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1f7-240 230 380 100
1f7-270 260 415 105
1f7-300 290 450 135
Blade Material Name Handle
Single Edged

Single Edged

Blue Steel #1 Yew octagonal handle

Fugubiki

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.

Blue Steel #1

A harder version of Blue Steel #2. While chip-resistant with amazing edge retention, you need to know how to sharpen properly to use it.

Carbon Steel

Blue Steel #1 is a higher carbon version of Blue Steel #2, and thus a harder steel. Both Blue Steels are made by adding trace amounts of tungsten and alloy carbides (both for hardness), and chromium (for toughness and rust resistance) to White Steel, creating a very tightly bonded alloy steel. The higher carbon levels in Blue Steel #1 increase hardness levels even further, leading to better sharpness and edge retention. We recommend Blue Steel #1 to those who want a premium cutting experience, but also need a knife that stays sharp for a long time. This is truly a steel for professionals.



*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

Japanese yew wood has been used for thousands of years as a material for shaku (a ritual baton used by the emperor and high-class officials in ancient Japan, and Shinto priests now) due to its beautiful grain patterns and high durability. Also known for its high natural oil content and long lifespan, it's a popular material for high-end furniture and wood carvings. As the years pass, the wood's color darkens, giving it an attractive appearance unique to each piece.

Forge Welded

Forge Welded knives undergo a forging process where steel is heated to high temperatures and then shaped with a hammer. This carefully done process changes the internal structure of the steel, producing a blade with superior hardness levels. Highly skilled craftspeople forge, quench, and create the knife's cutting edge by hand, resulting in a sharp blade with long edge retention.

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.

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.

How to Choose a Japanese Kitchen Knife for Beginners

How to Choose a Japanese Kitchen Knife for Beginners

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