想磨 SOUMA (Fujiwara Kanefusa) FKM Knife is a basic utilitarian knife that is made from AUS-8 Molybdenum Vanadium stainless steel – A popular Japanese stainless steel with good cutting performance, rust resistance and ease of re-sharpening.
The knives have comfortable & stylish and attractive Wine-Colored Pakka Wood handle, and a stainless steel bolster, which provides good blade balance and a fine grip.
We recommend 想磨 SOUMA (Fujiwara Kanefusa) FKM Knife to first-time buyers of Japanese knives because of their reliable quality and affordable pricing. Fujiwara FKM knife has good strength, cutting performance and ease of maintenance, which are some of most important features for first-time users of Japanese knives.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: 想磨 SOUMA (Fujiwara Kanefusa) FKM Series Gyuto
Blade Material: AUS-8 Molybdenum Vanadium Stainless Steel
Rockwell Hardness (HRc): 57 to 58
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Wine Pakka Wood Handle with Stainless Steel Bolster
Saya Included: No.
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Gyuto 150mm (5.9″) Cutting edge length: 155mm Total Length: 265mm Blade Thickness: 2mm Blade Width: 35mm Handle Length: 110mm Total Weight: 105g |
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Gyuto 180mm (7″) |
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Gyuto 210mm (8.2″) Cutting edge length: 210mm Total Length: 335mm Blade Thickness: 2.2mm Blade Width: 44mm Handle Length: 115mm Total Weight: 184g |
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Gyuto 240mm (9.4″) Cutting edge length: 240mm Total Length: 370mm Blade Thickness: 2.2mm Blade Width: 49mm Handle Length: 125mm Total Weight: 240g |
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Gyuto 270mm (10.6″) Cutting edge length: 275mm Total Length: 405mm Blade Thickness: 2.4mm Blade Width: 55mm Handle Length: 125mm Total Weight: 280g |
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Gyuto 300mm (11.8″) Cutting edge length: 300mm Total Length: 435mm Blade Thickness: 2.4mm Blade Width: 56mm Handle Length: 123mm Total Weight: 303g |
About Left Handed Version
想磨 SOUMA (Fujiwara Kanefusa) craftsman is ready to make suitable edge geometry for left handed version by hand sharpening process at 10% extra of the regular price. Please allow 2 to 3 business days for left handed version to deliver.
For your information, most of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
Instructions & Maintenance
We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for a long time.
Important
This is the Stainless steel blade kitchen knife which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in a dry place.
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
| Size | No.8SW Gyuto150mm(5.9inch), No.8W Gyuto180mm(7inch), No.9W Gyuto210mm(8.2inch), No.10W Gyuto240mm(9.4inch), No.11W Gyuto270mm(10.6inch), No.12W Gyuto300mm(11.8inch) |
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