Fukamizu Blue 2 Short Kiritsuke/Petty Hybrid 150mm
Fukamizu Blue 2 Short Kiritsuke/Petty Hybrid 150mm
Fukamizu Blue 2 Short Kiritsuke/Petty Hybrid 150mm
Fukamizu Blue 2 Short Kiritsuke/Petty Hybrid 150mm
Fukamizu Blue 2 Short Kiritsuke/Petty Hybrid 150mm
Fukamizu Blue 2 Short Kiritsuke/Petty Hybrid 150mm
Fukamizu Blue 2 Short Kiritsuke/Petty Hybrid 150mm
Fukamizu Blue 2 Short Kiritsuke/Petty Hybrid 150mm

Fukamizu Blue 2 Short Kiritsuke/Petty Hybrid 150mm

$94.00 Sale Save

Item is in stock Only 0 left in stock Item is out of stock Item is unavailable

Buy it with

Ceramic Honing Rod Black 10"

$47.00

 

 Specifications

Style: Kiritsuke/Petty Hybrid
Blade Length: 150mm
Weight: 89g
Bevel: Double Bevel
Spine Thickness @ Mid: 1.7m
Blade Material: Blue 2 Core w/Iron Clad
Handle Material: Burned Chestnut w/Plastic Ferrule
HRC: 61

Introducing

Fukamizu

Made in a small factory in Kagoshima, Japan, Fukamizu knives represent excellent value for money whilst using traditional high-carbon Japanese steels. The company was founded in 1915 and carry on making kitchen knives to this day. At the lower end of the price range for handmade knives, the Fukamizu use walnut handles with plastic ferrules, with the grinds being a little thicker than usual. These knives are thus not as fragile as others, and some thinning would result in a knife that punches far above it's price point.

These knives are shipped with a protective lacquer, you may notice a light yellow/brown residue on the blade.

Blade Type

The Kiritsuke is often known as the longer version of the Bunka. It often has a flatter blade profile than the Gyuto. We usually call anything with a K-Tip and over 180mm a Kiritsuke, in this case, it has become a hybrid with a Petty to maintain the profile but at a shorter length.

Steel Type

Blue Steel is a traditional, high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for it’s fantastic edge holding ability, toughness, and ease of sharpening. It contains few stainless elements, and as such will develop a patina, and may develop rust spots if left wet after use.

For more information check the definitive guide to Japanese steel

Recommended Maintenance

· Store your knife in a dry environment away from leather pouches or any sources of moisture.

· To maintain your Japanese knives’ sharp edge use a
whetstone. Stones are available on our website.

For more indepth information read our blog Caring For Your Japanese Knife

Shop with confidence knowing that Chefs Edge has shipped over 15,000 orders around Australia and internationally since we began business in 2018. We use StarTrack Express for all Australian deliveries, which gives you speedy 1-2 business day shipping. We use DHL Express for all international parcels, averaging a 4-7 business day delivery timeframe around the world. We also have a local, Perth based team ready to help you with any questions or queries you may have.

Customer Reviews

Based on 8 reviews
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G
George M.
This is next level!

This is my first real Japanese blade, and I will never go back to a beveled edge knife again. This is like a katana - it's well made, traditional in appearance, and cuts like a razor. I've never cut as finely as I have with this - if they made a 20cm version I would buy that too.

A
A Taste Of Tolga

A carbon BANGER ! favourite purchase from. CHEFS edge.

J
Jo Thompson

Gift for my son who is a chef, he said it is a great knife, very sharp, good size, slices effortlessly through food, would highly recommend

J
Jo Thompson

Gift for my son who is a chef, he said it is a great knife, very sharp, good size, slices effortlessly through food, would highly recommend

D
David Schulze

Knife is unreal especially considering the price!