Fujiwara Kanefusa FKJ Series Yanagiba (180mm To 300mm, 5 Sizes)

Fujiwara Kanefusa FKV Series knife features a cutting edge of V Gold stainless steel (HRc. 60), which is forge-welded with a soft stainless steel. This means that you can enjoy the fine cutting performance of a Japanese traditional-style knife whilst benefitting from the rust-resistance, edge sharpness and edge retention offered by a modern stainless steel.

Fujiwara FKV Series knife has D-shaped handle that is made from magnolia wood and a water buffalo horn ferrule.

“Fujiwara Kanefusa” is engraved in to the blade in Japanese Kanji.

From novice users to Pro Sushi Chefs, the high quality Fujiwara FKV Series of stainless steel Japanese traditional-style knives are thoroughly recommended.

Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip. 

The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.

Specification

Knife Model: Fujiwara Kanefusa FKV Series Yanagiba

Blade Material:  V-Gold Stainless Steel

Rockwell Hardness (HRc): 60

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: D Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: No.