The uncompromising companion for every chef

This Gyuto chef’s knife is handcrafted by the artisans of Fukube Kaji. Each knife is carefully forged to deliver a sharp, durable edge, featuring a VG10 steel core wrapped in 16 layers of stainless steel for strength and corrosion resistance. Its long, versatile blade is ideal for chopping, slicing, and dicing meat, fish, and vegetables. The Tsuchime hammer-finish on the upper part of the blade creates tiny air pockets that help prevent food from sticking, improving cutting efficiency and speed.

The handle, made from keyaki wood, is lacquered using traditional Yamanaka techniques from the same region, offering comfort, durability, and excellent moisture resistance.

Founded in 1908 in the rural Noto Peninsula (Ishikawa Prefecture), Fukube Kaji traces its roots to the tradition of countryside blacksmiths who crafted and repaired everyday tools such as knives, farming implements, fishing tools, and forestry equipment used in local life. The workshop’s gourd-shaped logo is inspired by the founder’s nickname, “Hyotan Kaji” (the gourd blacksmith), earned because he was known to carry a gourd of alcohol at his belt.