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Kagoshima - Japan
ABOUT 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 magnolia handles with plastic ferrules, with a factory machine finish, meaning that you will need your own whetstone to put on a final edge for use.
STEEL BREAKDOWN –
White Steel is known for 2 things: steel purity, and incredible, surgical sharpness.
It has very little added elements, except for trace amounts of Sulfur and Phosphorous. It will rust and patina quite easily, so be sure to wipe down immediately after use, and beware when using a Shirogami knife on things like onions or potatoes, as it can leave orange or brown marks on food.
- Washing – Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place. No dishwasher use!.
- Cutting – Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break.
- Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.