Kikuichi Kasumi Series 9.4-inch (240mm) Fuguhiki

A fuguhiki is a specialist slicer, and Kikuichi explains that it is used to achieve ultra-thin slices of fugu, with a much thinner blade than a yanagi. This 240mm Kasumi fuguhiki brings that thin, flexible-feeling blade to any fish served in translucent slices, such as fluke and sea bream, and to thin carpaccio of scallop.

It follows the Kasumi construction, pairing a White #2 carbon edge with a softer carbon steel back, and has a traditional single bevel. The thinner blade asks for a lighter hand and a careful sharpening routine than a yanagi does, so it suits sushi chefs and experienced home cooks who already own a yanagi and want a dedicated knife for usuzukuri, the paper-thin style of slicing. Keep it to boneless whitefish and away from chopping or hard foods.


Fuguhiki or Yanagi?

For general sashimi and sushi work, the Kasumi 9.4-inch (240mm) Yanagi has a sturdier blade.

SKU: FK24

Availability: In stock

$484.95
  • Details

    Specifications

    • Model: FK24
    • Series: Kasumi Series
    • Type: Fuguhiki (thin sashimi slicer)
    • Blade length: 9.4 inches (240mm)
    • Edge steel: White #2 carbon steel
    • Construction: 2 layers, hand forged: White #2 edge with soft carbon steel back
    • Hardness: 61 to 64 HRC, per Kikuichi
    • Bevel: Single bevel (traditional Japanese grind); left-handed versions by special order from Kikuichi
    • Handle: “D”-shaped wa (Japanese) handle, Japanese magnolia, with water buffalo horn ferrule
    • Made in: Japan

    Kikuichi Traditional and Carbon Knives Compared

    KnifeSeriesBladeSteel and hardnessBevel
    YanagiKasumi8.25 in. (210mm)White #2, 61-64 HRCSingle
    YanagiKasumi9.4 in. (240mm)White #2, 61-64 HRCSingle
    FuguhikiKasumi9.4 in. (240mm)White #2, 61-64 HRCSingle
    YanagiKasumitogi10.6 in. (270mm)White #3, 57-60 HRCSingle
    Kiritsuke YanagiKokaji (Sakai)9.4 in. (240mm)White #2, 61-62 HRCSingle
    Kiritsuke GyutoKokaji (Sakai)8.25 in. (210mm)White #2, 61-62 HRCDouble
    Gyuto, limited editionWTC7.1 in. (180mm)White #2, 63 HRCDouble

    Our Kitchen Knife Shapes guide explains the yanagi, kiritsuke and gyuto shapes.


    Carbon Steel Care

    Kikuichi cautions that carbon steel will patina with regular use and will rust if left wet, and that the patina is not a defect. Wash the knife by hand, dry it at once and apply a thin coat of Kikuichi Tsubaki Camellia Knife Oil before storing. Kikuichi also advises care when cutting anything that may contain bones, pits, seeds or hard pieces, or that was previously frozen. Never use a dishwasher.

    Additional Info

    Blade Length (Inches) 9.4 in.
    Blade Length (mm) 240 mm
    Blade Width (inches) No
    Grind Urasuki Chisel
    Steel Type White #2 Carbon Steel
    Rockwell Hardness 62-63
    Stainless No
    Handle Material Japanese Magnolia Wood Handle, Buffalo Horn Ferrule
    Spine Thickness (mm) No
    Brand Kikuichi
    Country of Manufacture Japan
    SKU FK24
    Manufacturer's Part Number FK24
    Manufacturer's Suggested Retail Price No

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