Fugu Knife SERIES 13″ Long 8 “Blade 10 Oz Razor Sharp, Superb Edge Retention, Hand Made Damascus Professional Chefs Knives Kitchen Knives Black Mamba Hand Made World Class Knives | BMK-113-G

Description

Bright green resin against a wavy layered blade. The Fugu is the loudest knife in our kitchen line and the one people pick up first.

Its job: the everyday chopping, slicing and portioning that fills most of a service. Long vegetables, whole fish, roasting joints off the bone. It is a generalist with a very specific look.

Reading the pattern

The banding on this blade runs in loose concentric rings rather than straight lines, which comes from how the billet is drilled and drawn before the final grind. It is etched, so it lives in the top few thousandths of the surface. Anything abrasive removes it. Details of how the billet gets there are in our notes on storing knives properly, which covers why blade-on-blade contact in a drawer ruins both.

What the shape gives up

A flat profile with a reverse tip is fast and accurate on a board. It is also unforgiving of a bad board. Any warp or hard spot in your cutting surface shows up as a section of edge that never quite touches, and you will feel it as a skin of onion left uncut. Glass and stone boards will wreck this edge in a single session. End-grain wood or soft polymer only.

Weight you can lean on

The listed weight is 9.1 ounces across 13.5 inches. That is enough that you can let the blade do the work rather than pressing, which is safer and less tiring. It is more than a home cook used to a light stainless knife will expect, and the first few minutes feel clumsy. Give it a meal. After that the extra heft reads as confidence rather than as effort, and going back to a lighter blade feels vague.

Looking after it: hand wash, dry at once, and never leave it in a rack while damp. High-carbon layered steel at 58 to 60 HRC takes a keen edge and gives it up slowly, but it stains on contact with acid and rusts if ignored. Strop it on leather between sharpenings; our page on honing versus sharpening explains why the two are not interchangeable. The resin handle needs nothing but soap. If you need a blade that flexes, a Damascus fish fillet knife is the right tool instead of this one.

FAQs

Is the green handle stabilized wood? No, it is cast resin, so there is no grain to raise or crack.

What angle is the edge? We sharpen it to a fine kitchen bevel by hand. We do not publish a fixed degree figure because each blade is finished individually.

Can it be sharpened on a pull-through? Please do not. Pull-through carbide sharpeners tear this hardness of steel. A whetstone or a rod.

Model: Bmk-113-g