Nenohi Fugubiki 300 - Traditional Ebony

Name: Nenohi Fugubiki 300 - Traditional Ebony
Brand: Chefs Armoury
SKU: NEKA-300FU-EB
Price: 995.95 AUD
Availability: InStock

995.95 AUD

300mm thinner blade sashimi knife, ebony handle. Includes saya (sheath).

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NEKA-300FU-EB

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Pickup currently unavailable at Sydney Store - ARTARMON

Nenohi Fugubiki 300 - Traditional Ebony

995.95 AUD

Profile

Nenohi Fugubiki

A fugubiki is thinner than a yanagiba and this Nenohi Fugubiki excels in extra fine cuts of sashimi. Forged in Sakai from premium white carbon steel matched with a traditional ebony handle. Blade length 300mm.

Wooden saya included.

Extremely limited.

Nenohi knives

"Customers looking for genuinely good knives always come to us ... We usually do not take the cost into consideration when we develop a new product. When makers develop a new product, they usually set the price first, then, develop a knife meeting the set price. We do totally the opposite. We develop a knife first, the best knife we can create without thinking of the cost, then, set the price which meets the newly developed knife. That’s why our knives are not cheap - the only downside of our knives." Yusuke Sawada president of Nenohi

Please note:

This is a single bevel knife (one sided edge) for right handed users only.

Keep dry and use camellia oil to protect against rust.

Care should be taken not to chip the edge.

Only sharpen on sharpening stones. This knife should NEVER be sharpened on a honing steel.

......

Style	Yanagiba	Blade Length	290mm
Overall Length	447mm	Weight	176g
Blade Thickness	3mm	Tang	Pin tang
HRC (hardness)	62	Composition	White carbon steel
Edge	Kataba bevel for right handers	Saya	Included

Care Instructions

Knife care for 100% carbon steel knives

Never put in the dishwasher.
Do not cut through bones, frozen foods or extremely dense items.
This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina. This is to be expected and is nothing to worry about. The patina also helps protect against rust.
Do not leave wet on the bench or the knife may rust. Dry thoroughly after washing and do not store unless fully dry.
Always cut with a smooth action and never twist the blade, sideways pressure will damage the blade.
Use Japanese waterstones to sharpen your knife.
We highly recommend camellia oil and rust cleaner for maintenance.

For detailed knife care instructions read the care notes in the package or click here.