Brands - Fujiwara Kanefusa - Fujiwara Kanefusa Molybdenum Stainless Dimples - Import JapancomInc Sandbox

09/18/25

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Scott S.

09/18/25

Sakimaru

Beautiful and amazing blade.

On Yoshihiro Aogami No.1 Damascus Suminagashi B1SN-E Japanese Chef's Sakimaru-Takohiki(Sashimi) 360mm with Saya Sheath and Ebony Handle

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James W.

09/18/25

Ideal slicer

Nice light blade with a not too big handle, the grind is heavily right hand biased, almost a thin Yanagiba with a flat slightly concave left side. Suits me very well slicing salmon, steak and other proteins at work. Edge was very nice, I just slightly thinned the whole blade and it’s now a daily workhorse. Very happy customer yet again.

On Sakai Kikumori Japanese Steel (Metal Tsuba) Chef's Petty Knife(Utility) 180mm

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James W.

09/18/25

Ideal slicer.

Nice light blade with a not too big handle, the grind is heavily right hand biased, almost a thin Yanagiba with a flat slightly concave left side. Suits me very well slicing salmon, steak and other proteins at work. Edge was very nice, I just slightly thinned the whole blade and it’s now a daily workhorse. Very happy customer yet again.

On Sakai Kikumori Japanese Steel (Metal Tsuba) Chef's Slicer(Sujihiki) 270mm

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Devon O.

09/17/25

Excellent beginner stone!

Shapton stones are great for beginners at sharpening (which I am) because they don't need soaking (except for just a few minutes when you first get them). Just toss a bit of water on top and get going! For most home chefs, this 320 grit stone will be great for quickly sharpening very dull and even chipped blades. I continue with a Shapton 1000, th...Read More

en 2000 grit stone before stropping, but most home chefs could get by with just this stone and a . It fits really well in my Naniwa whetstone holder and is a great size for all different blades. The order was packaged safely and everything arrived in-tact! Read Less

On SHAPTON JAPAN Professional Ceramic Coarse Whetstone #320 (Blue-Black) HA-NO-KUROMAKU

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Devon O.

09/17/25

Suberb!

This moribashi is beautiful and ergonomic. My only issue is that I have a really difficult time using them precisely due to the length. This is mostly a skill issue and has been improving with practice.

On Stainless Cooking Chopsticks Japanese Chef's Moribashi 210mm with Magnolia Handle

Fujiwara Kanefusa Molybdenum Stainless Dimples

Fujiwara Kanefusa Molybdenum Stainless Dimples Selections

Fujiwara Kanefusa Molybdenum Stainless Dimples Japanese Chef's Slicer(Sujihiki) 270mm

Fujiwara Kanefusa Molybdenum Stainless Dimples Japanese Chef's Slicer(Sujihiki) 240mm

Fujiwara Kanefusa Molybdenum Stainless Dimples Japanese Chef's Gyuto Knife 300mm

Fujiwara Kanefusa Molybdenum Stainless Dimples Japanese Chef's Gyuto Knife 270mm

Fujiwara Kanefusa Molybdenum Stainless Dimples Japanese Chef's Gyuto Knife 240mm

Fujiwara Kanefusa Molybdenum Stainless Dimples Japanese Chef's Gyuto Knife 210mm

Fujiwara Kanefusa Molybdenum Stainless Dimples Japanese Chef's Gyuto Knife 180mm

Fujiwara Kanefusa Molybdenum Stainless Dimples Japanese Chef's Santoku Knife 180mm

Fujiwara Kanefusa Molybdenum Stainless Dimples Japanese Chef's Petty Knife(Utility) 150mm

Fujiwara Kanefusa Molybdenum Stainless Dimples Selections

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