FujiKan 180mm Damascus 45-Layer 10A Stainless Steel Tsuchime

Product Description

This Japanese Gyuto chef's knife with a blade length of 180 mm is made in Seki City, Gifu Prefecture – the Japanese center of knife making with over 800 years of history. The 45-layer Damascus blade made of 10A Aichi Steel with nickel layers is the result of precise craftsmanship and modern metallurgy. Each knife bears a characteristic wavy Damascus pattern, which is both a work of art and proof of exceptional quality craftsmanship.

The Tsuchime blade surface (hammered pattern) reduces food sticking to the blade and emphasizes the authentic Japanese character of the knife. The blade geometry is suitable for slicing meat, fish, and vegetables with high cutting control.

The handle made of natural wood with layered plywood and a reinforced plastic core is light, comfortable in hand, and ensures a secure grip for precise work.

Knife Category

• Category: Limited Edition
• Knife Type: Gyuto (chef's knife)
• Country of Origin: Made in Japan (Seki City, Gifu Prefecture)

This knife belongs to a limited edition, produced in small quantities and not part of regular serial production.

Knife Specifications

• Overall length: approx. 315 mm
• Blade length: approx. 180 mm
• Blade height: approx. 44 mm
• Blade thickness: approx. 2.0 mm
• Weight: approx. 125 g
• Sharpening: double-edged (for right-handers and left-handers)

Materials Used

• Blade: Damascus steel 10A Aichi Steel with nickel layers, 45 layers
• Hardness: approx. 60 HRC
• Blade surface: Tsuchime (hammered pattern)
• Handle: natural wood, layered plywood / core: reinforced plastic

Blade Features

• The blade offers exceptional cutting performance and long edge retention.
• 10A steel allows for a fine and stable edge with good response when sharpening.
• The 45-layer Damascus structure ensures the strength and sharp properties of the blade.
• The Tsuchime surface reduces food sticking to the blade.

Recommendations for New Knives

• For maximum performance, we recommend gently sharpening the knife on a #3000 and higher whetstone before first use.
• 10A steel responds very well even to fine finishing sharpening.

Recommendations for Knife Maintenance

• After each use, rinse the knife, dry it thoroughly, and store it in a dry place.
• For longer storage, we recommend lightly treating the blade with knife oil.
• If dulled, use a sharpening stone #800–1500, maintaining an angle of approx. 15°.

Warning

• Not suitable for dishwashers or clothes dryers.
• The knife is not intended for cutting bones, frozen foods, hard shells, or other extremely hard ingredients.
• Do not use the knife for prying, chopping, or as a multi-purpose tool outside the kitchen.
• Avoid cutting on hard surfaces (glass, stone, ceramics); we recommend wooden or high-quality plastic cutting boards.