White Steel#1 Montanren Fuhubiki Knife 300mm
White Steel #1 Montanren Fugubiki Knife
White Steel #1 Montanren Fugubiki Knife
White Steel #1 Montanren Fugubiki Knife
White Steel #1 Montanren Fugubiki Knife
White Steel #1 Montanren Fugubiki Knife
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  • Load image into Gallery viewer, White Steel #1 Montanren Fugubiki Knife
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White Steel #1 Montanren Fugubiki Knife

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¥39,300
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¥39,300
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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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What is Montanren?

Montanren refers to the wavy pattern on the back side of the blade, where the boundary between soft iron and steel is wavy like the blade pattern of a Japanese sword. This requires a high level of skill, and there are only a limited number of craftsmen in Sakai who are able to do this.


White Steel #1 Montanren Series

White Steel #1 Montanren Series

White Steel #1 (Shirogami #1) is the closest steel to tamahagane used in swords and is ideal for blades with high carbon content and few impurities.

Because of this, heat treatment in the Hizukuri process (Heating and Hammering to make the final shape of the knives) is extremely difficult, and there are only a limited number of craftsmen in Sakai who can forge this steel.
At Sakai Ichimonji Mitsuhide, the sharpness, which is the greatest feature of White Steel #1, is maximized by the best craftsmen’s Hizukuri Process. The blade is made with excellent forging technology to create a tenacious blade that is easy to sharpen while providing a long-lasting cutting edge.

These knives are filled with the essence of Sakai Ichimonji Mitsuhide, who always place importance on sharpness.


Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1f9s-240 230 375 100
1f9s-270 260 415 125
1f9s-300 290 450 150
Blade Material Name Handle
Single Edged

Single Edged

White 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.

White Steel #1

The steel closest to Tamahagane, boasting high edge retention while staying easy to sharpen. Recommended for those who seek the most premium and pure sharpness experience.

Carbon Steel

White Steel #1 has higher carbon levels than White Steel #2, giving it both better hardness ratings and longer edge retention. This is done without sacrificing the ease of sharpening and lack of impurities that White Steel is known for, creating an ideal steel for those who want the sharpest cutting experience.

This steel is difficult to forge with, requiring high levels of skill to produce quality knives with. As our knives are forged, quenched and sharpened by skilled artisans, we're able to produce these premium knives.

If you're seeking the ultimate sharpness, White Steel #1 is for you.



*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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