The FKH line from Fujiwara Kanefuse is a High Carbon series. These knives are more reactive so they require extra care to keep from oxidizing, but will form a great patina. These knives also take a steep edge and will hold it for an extended period. This series is equipped with black Pakka wood handles and the steel has a HRC rating of 60. They are an extraordinary value at this price point. The 210mm Gyuto is, hands down, the most popular knife amongst home cooks. It is the perfect size for the home kitchen or when cutting board real estate is at a premium. It is the all-around multi-tasker and great for so many jobs.
Awesome little knife for the money. One of my most recommended to carbon lovers short on cash. Gets wicked sharp with ease and holds it rather well. Mine get used in a serious pro kitchen and takes it all in stride.
By: Warren Griggs
Very nice. Good fit. I’m new to Japanese knives and carbon steel;this knife is a good introduction.
This is an excellent value. Takes an edge well and holds it better than I would expect from a stainless knife. I was a little worried about the thin blade,but a couple of weeks of hearty use have proved my concern unwaranted. The quality of the workmanship is outstanding for the price.
I just got one of these to try out a carbon knife. Wow... It is as sharp as my Henckels Twin Cermax knives. Its really thin so it slices food easily. Easy to sharpen too. So far I haven’t had any chipping. It does come out of the box and smell kind of bad. I soaked a paper towel in vinegar and rubbed it into the knife for about 5 mins and that took care of the smell. It gave it a gray patina but it still has a little shine. Doesn’t look bad at all.