Japanese Sashimi Hocho Fillet Knife | Fudo Migoto | 67-Layer Damascus Steel - Outlet

Japanese Sashimi Hocho Fillet Knife | Fudo Migoto | 67-Layer Damascus Steel

A Masterpiece in Your Kitchen

The heart of this knife is a core made of high-quality VG10 steel. This steel is legendary in the knife-making world for its ability to hold an edge and its excellent corrosion resistance. The core is hardened to approximately 60 HRC (Rockwell scale), ensuring the knife stays razor-sharp for a very long time.

The magic of Damascus steel, however, lies in the layering. The hard core is forged between 33 layers of softer stainless steel on each side. In total, the blade consists of 67 layers. This process, known as Suminagashi, gives the knife its characteristic and unique pattern resembling rippling water, but more importantly, functional properties. The softer outer layers protect the hard core from breaking and add flexibility, while the core ensures an uncompromising cut.

The handle is made of G10 material. This is a high-pressure fiberglass laminate that is absolutely ideal for the kitchen environment. Unlike wood, it does not absorb odors, moisture, or bacteria, is extremely resistant to impact, and offers a secure grip even with wet hands. The elegant black design with red accents and a polished bolster gives the knife a luxurious look.

Specifications

History and Purpose

The shape of this knife is derived from traditional Japanese blades designed for preparing Sashimi (raw fish). The long, slender, and extremely sharp blade is designed to cut through the ingredient in a single, continuous pulling motion. This prevents tearing the delicate fibers of the meat, preserving the texture and juiciness of the dish. While traditional Japanese sashimi knives often have a single bevel (Yanagiba style), the Fudo Migoto is adapted to the Western style with a double bevel, making it easier to use and maintain.

Care Instructions

This knife is a high-end tool and deserves proper care to serve you well:

• Washing: Never put the knife in a dishwasher! Aggressive salts and high temperatures will irreversibly damage the edge and the handle. Hand wash only in lukewarm water with mild detergent and dry immediately.
• Cutting Surface: Use only wooden or plastic cutting boards. Glass, ceramic, or granite surfaces will dull the knife instantly.
• Usage Limitations: This knife is designed for precise slicing of boneless meat, fish, vegetables, and herbs. Never use it to cut bones, frozen foods, or hard crusts. The hard VG10 core is brittle and could chip under such stress.
• Sharpening: To maintain sharpness, we recommend using high-quality whetstones (water stones) with a grit of 1000/3000 or higher. Avoid cheap pull-through sharpeners.

Recommended Accessories

For perfect maintenance, we recommend purchasing a sharpening stone (whetstone) and a magnetic knife strip or block to prevent the edge from dulling against other utensils in a drawer.