Blue Steel Montanren Fugubiki Knife 240mm
Blue Steel #1 Montanren Fugubiki Knife with Saya
Blue Steel Montanren Fugubiki Knife 300mm
Blue Steel #1 Montanren Fugubiki Knife with Saya
Blue Steel #1 Montanren Fugubiki Knife with Saya
Blue Steel #1 Montanren Fugubiki Knife with Saya
Blue Steel #1 Montanren Fugubiki Knife with Saya
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  • Load image into Gallery viewer, Blue Steel #1 Montanren Fugubiki Knife with Saya
  • Load image into Gallery viewer, Blue Steel #1 Montanren Fugubiki Knife with Saya
  • Load image into Gallery viewer, Blue Steel #1 Montanren Fugubiki Knife with Saya

Blue Steel #1 Montanren Fugubiki Knife with Saya

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¥44,800
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¥44,800
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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 also contains trace amounts of tungsten and chromium for hardness and toughness, but has more carbon than Blue Steel #2. This makes Blue Steel #1 even harder, leading to better sharpness and edge retention. This steel is recommended for those who want a premium cutting experience, but also need a knife with a long lasting edge. 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

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.

Forge Welded

Forging Process

A forge welded blade is essentially a blade made of more than one billet of steel. There are many variations of technique and steel combinations. At its most simple, a forge welded blade is two billets of steel heated and hammer together to form one unified piece. The steel will then be shaped by hammer into the desired blade shape. Hardened and tempered, then ground, sharpened and polished. A forge welded blade has higher strength and edge retention than a stamped blade.

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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