Kurosaki Sujihiki Fujin VG-10 270mm (10.6”)
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✔︎ No import fees & duties - worldwide |
- Description
- Specifications
- Knife Care
- Shipping
Kurosaki Sujihiki Fujin is another unique blade from the hands of a talented young master blacksmith Yu Kurosaki. As with all his knives, the fit and finish are simply superb, we hardly ever find any little irregularities in Kurosaki knives. At 270mm (10.6") length, this Sujihiki Fujin is quite a large knife, the purpose of which is making long pulls and precise cuts of meat and fish.
Fujin is the god of wind and one of the oldest Shinto gods in Japanese mythology. It is a very aptly named knife since the unique hammered patterns on the blade resemble the blowing of the wind. The knife is made from the popular and well-tested VG-10 steel, heat-treated to 61 HRC. The bottom part of the blade exposes the Damascus cladding.
Kurosaki fitted his standard wooden handle on the Fujin blade. Made from beautiful dark rosewood and shaped octagonally to fit the hands of both left- and right-handed users. A great knife to own, use, and to marvel at, as the amazing skills of the young master blacksmith are truly impressive.
BLADE SHAPE:
Sujihiki or slicer knives are primarily intended for long pulls and precise cuts of meat and fish. The long and narrow blade is particularly useful for slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion, from heel to tip.
The blade has a distal taper; at the handle, it's 3.5mm (0.13") thick and then narrows towards the tip to 1.25mm (0.04").
→ The long, straight blade is ideal for cutting large cuts of meat and fish. The blade is 270mm (10.6") long.
STEEL:
VG-10 (V for Vanadium, G for "gold" as in "gold standard") is made by Takefu Special Steel Company, a relatively small steel company that around 60 years ago managed to find just the right balance of different elements to create the most popular Japanese knife making steel today. VG-10 steel is stainless steel with relatively high Carbon (C) content (1%), 15% Chromium (Cr), 1% Molybdenum (Mo), 0.3% Vanadium (V) and 1.5% Cobalt (Co). The combination of Cr, Mo, and V forms a lot of hard carbides, making the steel abrasion resistant, which translates to long-lasting, smooth sharpness. Heat treated to the hardness of 60-61 HRC.
LAMINATION:
The excellent VG-10 steel core is clad into 10 layers of softer stainless steel - this lamination technique is called san-mai damascus.
→ Read more on Blade Construction: Lamination.
GEOMETRY:
It has a double bevel (symmetrical) blade (50/50) with a v-edge grind.
BLADE FINISH:
The Kurosaki Fujin blade consists of a unique combination of a tsuchime (hammered) finish and a captivating damascus pattern (11 layers). The narrow and straight lines create a sense of motion, evoking the image of swirling winds. This distinctive texture not only enhances the visual charm of the blade, but also reduces food sticking to the blade.
Fujin is the god of wind and one of the oldest Shinto gods in Japanese mythology. The unique hammered finish on the knife beautifully captures the essence of a windy storm, infusing it with an intriguing aesthetic and a touch of elemental power.
HANDLE:
The handle is made from beautiful dark rosewood, and because of its symmetrical octagonal shape, it is perfect for both left- and right-handed users.
ABOUT THE BLACKSMITH:
Yu Kurosaki is a young, talented master blacksmith who lives in Takefu Knife Village, close to the city of Echizen. His knives are well known throughout Japan and also around the world for their beautiful, unique-looking design and superior quality. Hammer dents on the blade are his signature finish, and just like with snowflakes, not a single dent is alike. Needless to say (but we will say it anyway), his knives don’t only look great but they’re also made of high-quality steel and have a razor sharp, long-lasting edge.
Before opening his own smithy, Kurosaki-san was the apprentice of Hiroshi Kato, a master blacksmith with more than 50 years of knife-making experience. Kato-san is one of the founders of Takefu Knife Village, where now more than 10 master blacksmiths make knives by hand and put them on display for visitors to admire and learn more about their craft. Kurosaki-san is the youngest blacksmith to be granted the title of Master Nokaji by Takefu Knife Village Association and is a senior teacher there.
☝️ When you visit Japan, make sure to put the Takefu Knife Village on your itinerary!
Here's a short video of Kurosaki's workshop:
Blade shape: Sujihiki
Steel type: VG-10
Blade construction: San-mai / v-edge / damascus & tsuchime
Hardness (HRC scale): 61
Overall length: 425mm (16.7")
Blade length: 268mm (10.6")
Blade height: 40mm (1.6")
Spine thickness: 3.5mm - 1.25mm (0.13" - 0.04")
Weight: 180g (6.3 oz)
Handle length: 140mm (5.5")
Handle type / wood: Japanese / Rosewood
Kanji on the blade:
Blacksmith: Yu Kurosaki
Location of the smithy: ECHIZEN - TAKEFU KNIFE VILLAGE / Fukui Prefecture / Japan
☝️ Japanese kitchen knives in our store are handmade from natural materials. Slight variations in color, texture, weight and other dimensions are possible. We try to give a good photographic representation of our products, however computer screen resolution and colors do vary, so products might not look exactly as they are seen on screen.
Blade wear depends on the quality of steel, usage and maintenance of the blade. Japanese knives are made of high-quality steels. Follow these tips to keep your Japanese knife in top-notch shape:
✔ Use a wooden, plastic or rubber cutting board.
✔ After use, wash the knives and wipe them dry.
✔ For storage, use a knife holder or a protective knife sheath (saya).
✔ A good cutting technique is your best bet to prolong sharpness.
✔ Use sharpening stones to sharpen the knife.
❗️Don’t leave the knife in the sink. Wash it by hand.
❗️Don’t wash the knife in the dishwasher.
❗️Don’t use the knife on glass, ceramics, marble or steel surfaces.
❗️Don’t scrape the food off the cutting board with the edge of the blade. Use the spine of the knife instead.
❗️Knife is a tool intended for specific use - cutting food. It is not a can opener, screwdriver, trowel, wire cutter, hammer etc.
→ For more details, read our guide
on Maintenance of Kitchen Knives.
🤙 Contact us if you need some help. We reply within 1 business day.
SHIPPING RATES:
- €10 - flat worldwide rate with DHL Express (express delivery, 2-5 business days).
- FREE - all orders over €300 (DHL Express).
EXCEPTIONS:
- United Kingdom - shipping to UK costs €15. All orders are shipped with UPS Express (2-3 business days). Free shipping on orders over €300.
- Russia (currently not available) - shipping to Russia costs €40. All orders are shipped with EMS postal service.
DUTIES AND IMPORT TAXES:
We ship all orders DDP (duties & taxes paid). This means you will not be charged for any import fees and taxes (including VAT). All our prices are final. The price you see at checkout is the final price, no hidden costs.
DELIVERY TIME:
- Europe: 1-2 business days
- US & Canada: 2-4 business days
- Rest of the World: 3-5 business days
RETURNS:
Our return policy lasts 30 days. If more than 30 days have gone by since the day you received your order, unfortunately we can’t offer you a refund or exchange.
→ Read our SHIPPING & RETURNS policy for more info. We strive to solve any issues fast and with as little hassle for you. If you have some additional questions, please contact us.
Each knife comes with:
✔️ Instructions and knife care leaflet.
✔️ A preventive Band-Aid – the knives are very sharp! 😉
✔️ Original box from the blacksmith, which we wrap in an old Japanese newspaper sheet – so every knife is ready to be passed on as a gift as soon as it hits your doorstep!
✔️ We also offer a special gift wrapping option with the traditional Japanese washi paper.
QUIZ
Still doubting which type of Japanese knife should best fit your needs?
We created a 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.
