Masamoto Sohonten VG-10 Fugubiki
Steel Type:Stain-Resistant Steel
Saya Cover:Magnolia Wooden Cover Included
Knife Bevel:Single Sided
Handle Material:Magnolia Wood
Bolster Material:Water Buffalo Horn (Bolsters are made from natural horn therefore colors may vary)
HRC:61 - 62
Masamoto’s line of stain resistant traditional Japanese style knives are forged in Japan to have an extremely hard and corrosion resistant blade so that it can retain an edge for longer than carbon knives. Stain resistant traditional Japanese knives are popular for shikomi (prep work) in Japanese kitchens. Each knife has a magnolia wood handle and a water buffalo horn bolster.
Minosuke Matsuzawa, the founder of the Masamoto Sohonten Company started making knives in 1866. It was his dream that his family would come to be remembered as knife craftsmen throughout the generations. Now, five generations later, Matsuzawa’s vision has been realized and professionally crafted Masamoto knives have become widely regarded as the finest knives made for professional use.
Purpose of Yanagi
The fugubiki is a traditional Japanese style blowfish slicer. ‘Fugu’ or blowfish is traditionally served on a painted plate, and cut so thin so that the design on the plate can be seen through the sliced pieces. A common misconception about the fugibiki is that the knife slices through fish better than the yanagi because of the extremely thin construction.
Left-handed knives are available for this style. Please call customer service at 1-800-626-2172 to order.
For Left-Handed Customer
- Left-handed blades must be special ordered from Japan, and will cost 50% more than the right-handed blades. Due to how each traditional Japanese knife is handmade by right handed craftsmen, it will take 4 to 6 weeks to forge and deliver.
General knife care tips and warnings
- Never wash knives in the dishwasher
- Stain-resistant knives are not stainless.
- Improper care will result in rusting and chipping.
- Please wipe knives dry after use to prevent rusting.
- Western style knives sold at KORIN have significantly thinner blades than typical Western knives. Use of honing steels or sharpening machines may result in chipping.
- We advice all customers to always use sharpening stones to sharpen or hone knives.