---
product_id: 80664944
title: "Fujitora Kogyo Fujita Toriaku thin blade 165 mm FU - 300 4960375403003"
brand: "tojiro"
price: "€ 167.38"
currency: EUR
in_stock: true
reviews_count: 11
category: "Tojiro"
url: https://www.desertcart.hr/products/80664944-fujitora-kogyo-fujita-toriaku-thin-blade-165-mm-fu-300
store_origin: HR
region: Croatia
---

# 6.5-inch razor-sharp blade Black laminated pakkawood handle Cobalt alloy core with 13 Chrome stainless steel Fujitora Kogyo Fujita Toriaku thin blade 165 mm FU - 300 4960375403003

**Brand:** tojiro
**Price:** € 167.38
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice like a pro, chop like a ninja — elevate your kitchen game!

## Quick Answers

- **What is this?** Fujitora Kogyo Fujita Toriaku thin blade 165 mm FU - 300 4960375403003 by tojiro
- **How much does it cost?** € 167.38 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/80664944-fujitora-kogyo-fujita-toriaku-thin-blade-165-mm-fu-300)

## Best For

- tojiro enthusiasts

## Why This Product

- Trusted tojiro brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Ergonomic Elegance:** Feel the premium black laminated pakkawood handle’s smooth grip with subtle texture—crafted for comfort and control during long prep sessions.
- • **Lightweight & Balanced:** At just under 4 ounces, this knife offers nimble handling and perfect balance, reducing fatigue and increasing kitchen efficiency.
- • **Precision Cutting Power:** Experience effortless slicing with a perfectly thin 6.5-inch blade designed for clean, push-cut vegetable mastery.
- • **Authentic Japanese Quality:** Imported directly from Japan, this knife blends traditional design with modern materials—making you part of an exclusive culinary elite.
- • **Durable Japanese Craftsmanship:** Built with a cobalt alloy steel core sandwiched by 13 Chrome stainless steel for a resilient, sharp edge that lasts.

## Overview

The Fujitora Kogyo Fujita Toriaku thin blade 165 mm is a Japanese-made nakiri knife featuring a 6.5-inch cobalt alloy steel core blade with 13 Chrome stainless steel sides. Its black laminated pakkawood handle offers ergonomic comfort and durability. Lightweight and razor-sharp out of the box, it’s optimized for precise vegetable slicing with a push-cut technique, making it ideal for both home cooks and professionals seeking authentic Japanese craftsmanship.

## Description

The blade thickness is set to the perfect size for household use. It is easier to eat into food and has a sharp edge that is suitable for both beginners and professionals.

Review: Fruit or Vegetable Ninja in the Kitchen! - Sugoi! I decided to go with a nakiri because the vast majority of cooking I do only requires slicing and chopping and my Victorinox chef knife doesn't fit my hand great. After researching a few brands I settled on Fujitora. I think I nailed the value for my money because it wasn't the cheapest but its very high quality. It came shipped directly from Japan. It doesn't have a full tang, you can see the tang on the spine of the handle and it only reaches to the rivet as you'd expect. But the handle looks and feels like real wood and is comfortably smooth but with a slight bit of grain so not slippery. The blade is INSANELY sharp out of the package so if you are used to dull knives like I was, be careful. Personally I love the look and style of the knife and Japanese kanji. It also functions just like I'd hoped for. Has a very satisfying sound while slicing through vegetables like butter. And my knuckles don't hit while using a pinch grip for my XL sized hands.
Review: Glides through veggies like butter - When I got this Fujitora "Thin Blade" knife in November, 2024, it was the domestic Japanese version of the Tojiro Basic VG10 Nakiri. It was the same knife but came in a clear plastic hanger package with Japanese writing rather than an attractive gift box. It also lacked the lifetime warranty and sharpening service that is only available in Japan. The only difference to the knife itself was the logo etched on the blade. So for a significantly lower price, you got the same great knife. Note that this review is for a knife with a full tang and three rivets in the handle. It is very lightweight (about 5 ounces) and well balanced. Unlike many knives, the handle is not black plastic, which can contain toxic flame retardants from recycled black electronics components. The handle is made of black pakkawood, which is a durable water-resistant wood laminate. Immediately after I received my knife, I noticed that this Fujitora line had changed to a 2-rivet design handle without a full tang. I would not find such a design acceptable, but YMMV. The blade appears to be unchanged in the new knives, however, so the rest of this review will be about the blade. It is very sharp and glides through most veggies with almost no resistance. The inner layer is made of VG10, a hard Japanese knife steel with a Rockwell hardness score of 60. The harder the metal, the more prone it is to brittleness, so it is sandwiched between two outer stainless steel layers which provide resilience. Still, the VG10 edge can be chipped if used on very hard items such as bones, hard stems and seeds, or frozen foods, so you need to use a different knife for those. Nakiri knives are designed for cutting vegetables. This knife has the traditional nakiri flat belly which cuts through vegetables completely, without leaving them connected at the bottom like an accordion. Unlike a chef's knife, where you rock the knife up onto the tip and then bring it down to chop, the best way to use this knife is with a push cut. Push the knife forward as you bring it down. That way it slices through food cleanly -- including tomatoes -- rather than smashing them. You can use a pull cut if you prefer. Hold the knife with a pinch grip at the balance point right in front of the handle. Look for Knifewear nakiri videos on YouTube to see the technique. It doesn't have a sharp tip, which may take some getting used to if this is your first nakiri, but it is versatile in its own way. You can use the wide blade of the knife to scoop up vegetables and transfer them to a pot -- however be careful to turn the blade almost flat to the board to do this, since scraping it sidways across the board dulls and can chip the blade. Don't worry -- you don't have to baby the knife too much -- just get into the habit of using it properly and it I think it should last for many years. It is recommended that you wash and dry it immediately after use. Never put it in the dishwasher. VG10 is more likely to stain or pit than cheaper, softer stainless steels if you use it on acid foods and don't clean it right away or leave it soaking in water. Keep it sharp by using it on a wooden or plastic cutting board. Glass or bamboo cutting boards are too hard and will dull the blade. Of course, if you use a plastic cutting board, you will be getting microplastics in your food, so a wooden cutting board is best, with an end-grain board being best of all.

## Features

- Fujitora's (FU model number) is a mass produced item for a wide range of distribution.
- Size: Total Length: 11.0 inches (280 mm) (Blade Length: 6.5 inches (165 mm));
- Core Material: Cobalt Alloy Steel; Side Material: 13 Chrome Stainless Steel; Handle: Black Laminated Reinforced Wood
- 23, Country of Manufacture: Japan

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B06VWXFSNQ |
| Batteries required | No |
| Best Sellers Rank | #183,796 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #2,126 in Chef's Knives |
| Blade Color | シルバー |
| Blade Edge | Plain |
| Blade Length | 6.5 Inches |
| Blade Material | Stainless Steel |
| Brand | Tojiro |
| Color | Silver |
| Construction Type | Forged |
| Customer Reviews | 4.6 4.6 out of 5 stars (35) |
| Global Trade Identification Number | 04960375403003 |
| Handle Material | Wood |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Item Length | 11 Inches |
| Item Weight | 3.87 ounces |
| Item model number | F-300DP |
| Manufacturer | 藤次郎 |
| Material | Cobalt Alloy Steel |
| Number of pieces | 1 |
| Size | 6.5" |

## Product Details

- **Blade Edge:** Plain
- **Blade Material:** Stainless Steel
- **Brand:** Tojiro
- **Color:** Silver
- **Handle Material:** Wood

## Images

![Fujitora Kogyo Fujita Toriaku thin blade 165 mm FU - 300 4960375403003 - Image 1](https://m.media-amazon.com/images/I/71+aj4yC--L.jpg)
![Fujitora Kogyo Fujita Toriaku thin blade 165 mm FU - 300 4960375403003 - Image 2](https://m.media-amazon.com/images/I/21zmeRkfWtL.jpg)

## Available Options

This product comes in different **Pattern** options.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Fruit or Vegetable Ninja in the Kitchen!
*by R***H on January 25, 2026*

Sugoi! I decided to go with a nakiri because the vast majority of cooking I do only requires slicing and chopping and my Victorinox chef knife doesn't fit my hand great. After researching a few brands I settled on Fujitora. I think I nailed the value for my money because it wasn't the cheapest but its very high quality. It came shipped directly from Japan. It doesn't have a full tang, you can see the tang on the spine of the handle and it only reaches to the rivet as you'd expect. But the handle looks and feels like real wood and is comfortably smooth but with a slight bit of grain so not slippery. The blade is INSANELY sharp out of the package so if you are used to dull knives like I was, be careful. Personally I love the look and style of the knife and Japanese kanji. It also functions just like I'd hoped for. Has a very satisfying sound while slicing through vegetables like butter. And my knuckles don't hit while using a pinch grip for my XL sized hands.

### ⭐⭐⭐⭐⭐ Glides through veggies like butter
*by T***R on November 13, 2024*

When I got this Fujitora "Thin Blade" knife in November, 2024, it was the domestic Japanese version of the Tojiro Basic VG10 Nakiri. It was the same knife but came in a clear plastic hanger package with Japanese writing rather than an attractive gift box. It also lacked the lifetime warranty and sharpening service that is only available in Japan. The only difference to the knife itself was the logo etched on the blade. So for a significantly lower price, you got the same great knife. Note that this review is for a knife with a full tang and three rivets in the handle. It is very lightweight (about 5 ounces) and well balanced. Unlike many knives, the handle is not black plastic, which can contain toxic flame retardants from recycled black electronics components. The handle is made of black pakkawood, which is a durable water-resistant wood laminate. Immediately after I received my knife, I noticed that this Fujitora line had changed to a 2-rivet design handle without a full tang. I would not find such a design acceptable, but YMMV. The blade appears to be unchanged in the new knives, however, so the rest of this review will be about the blade. It is very sharp and glides through most veggies with almost no resistance. The inner layer is made of VG10, a hard Japanese knife steel with a Rockwell hardness score of 60. The harder the metal, the more prone it is to brittleness, so it is sandwiched between two outer stainless steel layers which provide resilience. Still, the VG10 edge can be chipped if used on very hard items such as bones, hard stems and seeds, or frozen foods, so you need to use a different knife for those. Nakiri knives are designed for cutting vegetables. This knife has the traditional nakiri flat belly which cuts through vegetables completely, without leaving them connected at the bottom like an accordion. Unlike a chef's knife, where you rock the knife up onto the tip and then bring it down to chop, the best way to use this knife is with a push cut. Push the knife forward as you bring it down. That way it slices through food cleanly -- including tomatoes -- rather than smashing them. You can use a pull cut if you prefer. Hold the knife with a pinch grip at the balance point right in front of the handle. Look for Knifewear nakiri videos on YouTube to see the technique. It doesn't have a sharp tip, which may take some getting used to if this is your first nakiri, but it is versatile in its own way. You can use the wide blade of the knife to scoop up vegetables and transfer them to a pot -- however be careful to turn the blade almost flat to the board to do this, since scraping it sidways across the board dulls and can chip the blade. Don't worry -- you don't have to baby the knife too much -- just get into the habit of using it properly and it I think it should last for many years. It is recommended that you wash and dry it immediately after use. Never put it in the dishwasher. VG10 is more likely to stain or pit than cheaper, softer stainless steels if you use it on acid foods and don't clean it right away or leave it soaking in water. Keep it sharp by using it on a wooden or plastic cutting board. Glass or bamboo cutting boards are too hard and will dull the blade. Of course, if you use a plastic cutting board, you will be getting microplastics in your food, so a wooden cutting board is best, with an end-grain board being best of all.

### ⭐⭐⭐⭐⭐ Exceptional value for a VG10 blade!
*by J***I on February 14, 2025*

Just fantastic! Finding a Nakiri with VG-10 Core at this price is such an absolute value. Cuts like a dream! I got another one as a gift for a friend. The ~ 6.5" blade is just the right size. The factory edge is super sharp and it just glides through veggies like a dream. At this price, you can try it out for yourself and see if a Nakiri is for you. Do lookup Nakiri cutting techniques on youtube so you can really give this gem a chance. The VG10 core and the thinness of the blade are totally worth it. The fact that Tojiro makes this is a bonus! Ideally you have a setup to sharpen this as needed (stones, guided or freehand). Also note that Vg10 while hard and can retain an edge for a long time can also chip on hard surfaces: it is best used on boards gentle on edges (either the softer Japanese Hanoki or Aomori boards of the more commonly available edge grain boards).

## Frequently Bought Together

- Fujitora Kogyo Fujita Toriaku thin blade 165 mm FU - 300 4960375403003
- Fujitora FU-807 Chef's Knife, 7.1 inches (180 mm), Made in Japan, Cobalt Alloy Steel, Double Edged, Chef's Knife, For Cutting Meat, Cooking Fish and Vegetables, DP Cobalt Alloy Steel Insert, With

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*Product available on Desertcart Croatia*
*Store origin: HR*
*Last updated: 2026-03-20*