Fusachika Knives are made in the same workshop as Toshu Knives, with a focus on making more traditional Japanese kitchen knives specifically intended for professional use. Each knife bearing the Fusachika name is made entirely by hand.
Utilising V-Gold 10 (VG-10) steel means this knife is far easier to care for than it's more traditional carbon steel counterparts. It's an excellent option for daily use, and is more than capable of achieving a very keen edge.
Fusachika knives, like Toshu, are sharpened using a highly specialised technique called "Edo-Togi" grind, which is claimed to produce cleaner cuts, preserving the integrity of your ingredients, enhancing taste, longevity and presentation.
This knife is paired with a gorgeous, custom fitted Urushi lacquered Saya, with flecks of stunning orange/copper.
| Style |
Kiritsuke |
| Steel |
VG-10 |
| Finish |
Kasumi Migaki |
| Handle |
Rosewood |
| Ferrule |
Pakkawood |
| Weight |
119 g |
| Blade Length |
180 mm |
| Blade Thickness |
Base 3.0 mm | Mid 2.3 mm | Tip 0.3 mm |
| HRC (hardness) |
60-61 |
*Please note: there are three marks in the Kasumi finish just below the shinogi line. It is clearly visible in the 5th photo. This is a handmade knife, so this is not uncommon. It is likely a result of either fitting the Saya, or possibly from the grinding process. This does not affect the performance and is purely aesthetic. Please be sure you are fine with this before making a purchase.
Thank you for your understanding.
=== IMPORTANT Notes Before Purchase ===
1.Import duties, taxes (VAT, GST, etc.) and handling charges are not included in the item price or shipping charges. These charges are the buyer's responsibility.
2. Please check with your country's customs office to determine any additional costs prior to purchasing.
We cannot accept any return or cancellation due to any duties left unpaid in your country.
3. This is a handmade product. Each knife is unique and some may carry slight marks or blemishes. These are not defects. If a defect is detected at any stage during the making process, the knife would be discarded and would not be allowed to leave the workshop to be sold.
4. Definition of Blade Length: the Length from top edge of the blade (tip) to Root of the steel [NOT top edge of the blade (tip) to the end (Ago)]. All measurements are taken from the spine.
