Hitohira FJ VG-1 Deba 165mm Pakka Handle

We love all knives from the FJ line, a favorite since their arrival in 2020. After visiting the craftsmen responsible for this line in Feb ’23 I only got to appreciate them more.
This maker doesn’t compromise in the heat treatment and grinding in any way. They purposely give their knives an above average hardness even though it makes the grinding much more time consuming. The edge retention of the FJ knives is noticeably better in comparison because of this excellent heat treatment. Their VG-10 en SG2 is without a doubt the best we’ve come across from this region.

Of all the lines we carry the VG-10 is my absolute favorite. Both the western and the Japanese handled versions are in my opinion the pinnacle of functionality. The WA handles are lighter and feel more laser-like while the western handle offers a more sturdy feel. Both have superb cutting performance, finish and sharpen way better than other VG-10 knives.
This series will outperform many others even from other price categories and they are in my humble opinion all that a knife needs to be.

We carry the FJ VG-10 with Wa and Yo handle, the VG-1 with western and the SG2 series. The VG-1 is a step down in hardness and fit ’n finish but also in price compared to the VG-10 line. The hardest of them all and the only series with a San Mai construction is the SG2. This steel takes the most effort which results in the higher price but it will have the longest lasting edge life.

The traditional Japanese fish filleting knife. A very old knife shape used for breaking down fish and often poultry. Very efficient in filleting due to their single bevel geometry designed to be strong, reduce friction and have a very keen edge. While it takes a small adjustment in technique the results are often much better compared to using a western filleting knife. Strong enough to cut through fishbones and a much sharpen edge resulting in higher quality cuts essential for taste, texture and quality of the produce. 

Stainless steel gets its name from the inclusion of chromium (10-13%) in the alloy, which forms a protective film that helps prevent rust and corrosion by acting as a barrier between the metal and oxygen.
While stainless steel knives are practical, functional, and easier to maintain than carbon steel, they are not completely maintenance-free. With improper care, they can still rust or develop pitting—after all, "stainless" does not mean "stain-free."

The level of corrosion resistance varies depending on the type of stainless steel used, but the basic principles of care are similar to those for carbon steel knives.

To maintain your knife, store it clean and dry, avoid air-drying after washing, never use the dishwasher, and steer clear of cutting extremely hard items like frozen food or bones.
The key advantage of stainless steel over carbon steel is a greater margin for error—its rust resistance is higher, making it easier to maintain with less worry.

Remember, not all stainless steels are the same. Just like with carbon steels, each stainless steel alloy has its own unique properties and performance characteristics, and should be judged individually.