Hakugin Kasumi Fugubiki Knife 300mm
Hakugin Silver Steel #3 Kasumi Fugubiki with Saya
Hakugin Silver Steel #3 Kasumi Fugubiki with Saya
Hakugin Silver Steel #3 Kasumi Fugubiki with Saya
Hakugin Silver Steel #3 Kasumi Fugubiki with Saya
Hakugin Silver Steel #3 Kasumi Fugubiki with Saya
Hakugin Silver Steel #3 Kasumi Fugubiki with Saya
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  • Load image into Gallery viewer, Hakugin Silver Steel #3 Kasumi Fugubiki with Saya
  • Load image into Gallery viewer, Hakugin Silver Steel #3 Kasumi Fugubiki with Saya
  • Load image into Gallery viewer, Hakugin Silver Steel #3 Kasumi Fugubiki with Saya
  • Load image into Gallery viewer, Hakugin Silver Steel #3 Kasumi Fugubiki with Saya

Hakugin Silver Steel #3 Kasumi Fugubiki with Saya

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¥73,300
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¥73,300
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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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Hakugin Series

A high-end series of knives made from Silver Steel #3, a stainless steel known for being hard and sharp like carbon steel, yet still rust-resistant. With a supremely smooth blade surface and a high-quality octagonal-shaped yew wooden handle, our Hakugin Series is produced to be luxurious in looks with amazing performance. This series is popular amongst stainless steel knife fans seeking high-end luxury and performance.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1f5-240 230 380 90
1f5-270 260 415 115
1f5-300 290 450 130
Blade Material Name Handle
Single Edged

Single Edged

Ginsan Steel(Silver #3) 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.

Silver Steel #3

Often used for traditional Japanese stainless steel knives. Known for ease of sharpening and rust resistance, all while performing like a carbon steel knife.

Stainless Steel

Silver Steel #3 is a traditional stainless steel, used for many years in the Japanese kitchen knife world and trusted by chefs who need premium sharpness. Hitachi Metals, a manufacturer of carbon steels like White Steel and Blue Steel, developed Silver Steel #3 as a rust-resistant stainless steel, with increased carbon levels to allow it to perform more like a traditional carbon steel knife. It has brilliant edge retention, and is suitable for people who need to use a knife for longer sessions and still want amazing cutting power, but are concerned about rust. This is popular with professionals, home users and newcomers alike.

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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