想磨 SOUMA (Fujiwara Kanefusa) FKM Series Sujihiki (240mm and 270mm, 2 sizes, Black Pakka Wood Handle)

想磨 SOUMA (Fujiwara Kanefusa) FKM knives are a range of basic utilitarian knives that are 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 black pakkawood handles and a stainless steel bolster, which provides good blade balance and a fine grip.

We recommend 想磨 SOUMA (Fujiwara Kanefusa) FKM knives to first-time buyers of Japanese knives because of their reliable quality and affordable pricing. They have good strength, cutting performance and ease of maintenance, which are some of most important features for first-time users of Japanese knives.

The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Specification

Knife Model: 想磨 SOUMA (Fujiwara Kanefusa) FKM Series Sujihiki

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: Black Pakka Wood Handle with Stainless Steel Bolster

Or Wine Color Pakka Wood Handle with Stainlesss Steel Bolster

Saya Included: No.
 

 

 

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 knife 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.