Skip to content

Tsukiji Masamoto White Steel 1 Fuguhiki 270mm (10.6")

SKU 81528
Sold out
Original price $320.00 - Original price $320.00
Original price
$320.00
$320.00 - $320.00
Current price $320.00
Availability:
Out of stock

Kasumi knives like this Fuguhiki (Fugubiki) are produced by hand-forging high-carbon steel (white steel 1) with iron. The carbon steel becomes the knife's cutting edge while the iron forms the spine and body of the blade. This combination of Steel Types creates a knife that is less brittle than the honyaki-style, and easier to sharpen. Many carbon steel knives are made using coke fuel but Tsukiji Masamoto knives are made using charcoal, which produces higher quality blades because of the gradual rather than abrupt temperature change.
Tsukiji Masamoto pays special attention in creating a deeper urasuki (concave surface of the backside) to maximize its effect. Urasuki facilitates clean food separation from the blade, just like hollowed or perforated knives. This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone, unlike most other brands.
Carbon steel blades like this kasumi require more delicate handling and care than stain-resistant knives, but are sharper. Kasumi knives are the standard blade of Japanese chefs.

Fuguhiki (Fugubiki) Knife

Slicing the luxury Fugu (Pufferfish) so thin that you can see the pattern of the dish that it's served on requires a special kind of knife. It's not recommended to use Yanagi knives for slicing Fugu as the Fuguhiki knife is extremely thin and specially designed to achieve transparent slices.

Specifications

Style : Fuguhiki (Fugubiki)
Blade Steel Type : Shiro-ko (White Steel 1)
Handle material : (Ho) Japanese Magnolia
Bolster material : Water Buffalo Horn
Special Feature : Kasumi
Blade Length : 270mm (10.6")
Weight : 4.48 oz
Spine Thickness on heel: 3.25mm
Blade Height on heel: 28.34mm
HRC : 64-65
Bevel Angle Ratio : 100/0 (Single bevel)
No Saya Cover.

Matching Saya Cover
Care

Carbon steel knives will rust if not maintained properly. Use the Tsukiji Masamoto Rust Remover or Sabitohru Rust Remover to clean oxidized blades.

Additional Info.

Please be aware that these knife handles are made using water buffalo horn which is a natural material. We make no guarantee and do not take requests as to the color or patterning of the buffalo horn. It may be solid black, blonde or a mixture thereof. Thank you for understanding.

Save with a Business Account

Your trusted partner in elevating your restaurant's functionality and style.

Free Shipping

over $100 knives and sharpening stones

FREE SHIPPING

on case takeout trays

BULK DISCOUNTS

available for food service customers

ALWAYS HERE FOR YOU

we reply quickly to your needs

Compare products

{"one"=>"Select 2 or 3 items to compare", "other"=>"{{ count }} of 3 items selected"}

Select first item to compare

Select second item to compare

Select third item to compare

Compare