White Steel Mizuyaki Honyaki Mirror Finish Fugubiki Knife 300mm
White Steel #2 Mizuyaki Honyaki Fugubiki Knife ( Mirror Finish ) with Saya
  • Load image into Gallery viewer, White Steel Mizuyaki Honyaki Mirror Finish Fugubiki Knife 300mm
  • Load image into Gallery viewer, White Steel #2 Mizuyaki Honyaki Fugubiki Knife ( Mirror Finish ) with Saya

White Steel #2 Mizuyaki Honyaki Fugubiki Knife ( Mirror Finish ) with Saya

Regular price
¥115,800
Sale price
¥115,800
Regular price
Contact Us
Unit price
per 
Shipping calculated at checkout.

Purchase This Product

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.

Gift Wrapping

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.
  • Honyaki: A Forging Process which is similar to traditional Japanese sword making technique. It makes the knives hard, sharp and have a high edge retention.
  • Handle: Yew wood with buffalo horn ferrule; beautiful and durable

Mirror Finish Blade

The blade with luster that evokes a sense of luxury. Also, it is more resistant to rust than other surface finishes.

Product number Actual Blade Length (mm) Full Length (mm) Total Weight (g)
1f3-p240 230 375 85
1f3-p270 260 415 100
1f3-p300 290 450 130
Blade Material Name Handle
Single Edged

Single Edged

White Steel #2 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 #2

A highly pure carbon steel, being easy to sharpen while staying cost-effective. Highly recommended as the best steel for your first professional quality knife.

Carbon Steel

White Steel #2 is the benchmark carbon steel for Japanese kitchen knives. White Steel #2 knives are widely used by chefs who specialise in Japanese cuisine, more so than other carbon steels. This steel has very few impurities, making the knife both easy to sharpen and less expensive due to the non-inclusion of rare metals.



*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.

Honyaki

Honyaki, meaning "true forging" in Japanese, represents the highest grade of forged Japanese kitchen knives. Forged with only the cutting steel, honyaki knives are super sharp with unmatched edge retention if correctly made. These knives must be handled carefully, as they break easily during production and chip quickly if incorrectly used. Only a few blacksmiths in Japan with great skill, concentration, and physical ability can make the even more specialized Mizu-honyaki; the process of cooling the blade with water to force an instant temperature change during quenching, resulting in a knife without equal when it comes to hardness.

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

Read Guide