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MEIHINCHO

Fukube Kaji Squid Splitting Knife 120mm (Small Deba, Double-Edged)

Fukube Kaji Squid Splitting Knife 120mm (Small Deba, Double-Edged)

¥16,500 
¥16,500 
Sale Sold out

Complimentary worldwide shipping. Duties/taxes may apply.

Product features

1.A Noto knife rooted in everyday life and traditional blacksmithing
2.Designed for squid preparation with exceptional sharpness
3.Hand-forged durability meant to last for generations

Material

Blade: Steel (Aogami No. 2) Metal: Iron Handle: Wood Ferrule: PC

About shipping and returns

For regular delivery, we will ship the product within 14 business days from the date of your order (the date your order is sent to us from this website), unless there are special circumstances, such as when the workshop or craft manufacturer is on a long-term business trip for an exhibition, etc. (This does not apply to some areas such as remote islands.) *If there is a delay due to various circumstances, we will contact you by email, etc. *We will inform you of the shipping date in the "Product Shipping Completion Email" at the time of shipping. We do not generally accept returns, exchanges, or cancellations after the product has been shipped. Exchanges are only possible if the product is defective, so please contact us. Regarding return shipping costs, if the product is defective, we will cover them. Otherwise, the customer will be responsible for the shipping costs.

Handling

Size

Overall length 260mm, blade length 120mm, blade width 35mm, thickness 3mm

Weight

80g

Notices

Fukube Kaji, located in Noto Town, Ishikawa Prefecture, is a workshop that has been crafting knives for everyday use since the Meiji era, with an unwavering commitment to materials and meticulous craftsmanship.
Born from the satoumi way of life in Noto, the Squid Processing Knife (Ikawaki Knife) is, as its name suggests, specially designed for quickly and efficiently preparing squid.
The blade is made from Aogami No. 2 steel, offering exceptional hardness, durability, and outstanding sharpness.
Its firm cutting edge allows the user to draw clean, straight lines, making it ideal not only for squid but also for preparing sashimi.
Unlike yanagiba knives that rely on long slicing strokes, this knife is used by lifting the tip and employing a snapping motion of the wrist. This technique allows the blade to stay close to the cutting board, ensuring precise and reliable cuts through the squid’s flesh.
It is also perfectly suited for preparing small fish such as horse mackerel and sardines, and is beloved throughout the Noto region as a versatile, all-purpose knife.
Steel runs all the way to the spine of the blade, allowing it to be sharpened repeatedly and used for many years as it gradually becomes slimmer with time.
Crafted by skilled artisans with the hope that “its sharpness will last even into the next generation,” this knife carries the unique warmth and character of true handmade workmanship—something we hope you will enjoy in your own home.

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Fukube Kaji

Ishikawa Prefecture

Nestled in Noto, Ishikawa, Fukube Kaji carries on a blacksmithing heritage that dates back to the Meiji era, preserving the craft of everyday blades. Its online knife repair service, “Pochispa,” now receives over 20,000 knives from across Japan each year—a testament to the trust it has earned nationwide. Fusing masterful handcraft with digital innovation, the artisans uphold the enduring spirit of the Japanese blacksmith: to care for each tool to its very end.

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