Name: HO-FU-300 - MAC KNIVES
Brand: - All -
SKU: HO-FU-300
Price: 2800.00 PLN
Availability: InStock

HO-FU-300

2,800.00 zł brutto

In stock

Additional information
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Additional information

Type of knife	filleting knife, fish knife, hand-forged knife, Kasumi knife, professional knife, sushi knife
Total length (mm)	450
Knife weight (g)	235
Steel type	Shiro2 (white 2, carbon steel covered with wrought iron)
Rockwell hardness of steel	60
Stain-resistant	No
Handle	Comfortable D-shaped handles

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HO-FU-300

HO Fuguhiki 300 – ceremonial Kasumi precision. A knife that turns cutting into art.

The HO-FU-300 from the prestigious HO series is not just another knife. It is a declaration of Japanese Kasumi craftsmanship – the silence of steel, absolute control, and an elegance that begins the moment the blade meets the ingredient. A slim profile inspired by the Yanagiba, reduced blade height, and extreme thinness create a tool capable of near-impossible feats: slicing so delicate that the plate itself becomes part of the composition.

Fuguhiki was created for one purpose – usuzukuri. This is the technique where fugu is sliced into almost transparent pieces, arranged with reverence to reveal the porcelain pattern beneath. Every movement of the HO-FU-300 is fluid, quiet, and effortless. The steel becomes an extension of the chef’s hand, offering no resistance, tearing no fibers, leaving no trace of force. The result is perfection you can see – and feel.

The HO series represents the highest tier of Sakai tradition: hand-crafted using the Kasumi technique, single-bevel wabocho geometry, perfect balance, and an austere form that needs no decoration to impress. These are collector-grade knives, chosen by professionals and desired by those who seek more than a tool – a symbol of status, mastery, and refined taste.

Among Yanagiba variations designed for specialized tasks – Fuguhiki, Kiritsuke Yanagiba, Takohiki, Sakimaru Takohiki – Fuguhiki remains the most uncompromising choice for true perfectionists. The 300 mm blade length offers ultimate control through long, single strokes, without hesitation or correction. For those who demand complete symmetry in their work, a left-handed version is also available.

This is a knife that does not shout.
It speaks quietly to those who understand.
The HO-FU-300 does not ask if you are ready – it makes you want to be.

Recommended recipe

Sesame-Crusted Tuna with Chilli and Ginger Dressing

Sesame-crusted tuna is a classic of Japanese-inspired cuisine: the contrast between the raw, ruby center of the fish, toasted sesame seeds, and a bold sweet-and-sour chilli and ginger dressing. Light, elegant, and exceptionally “clean” in flavor—everything here relies on the quality of the ingredients and precision of execution.

Ingredients (serves 2)

Salad and tuna

2 ripe avocados
2 Lebanese cucumbers
35 g (about 1/4 cup) roasted peanuts, roughly chopped
2 tablespoons finely chopped chives
juice of 1 lime
50 g (about 1/3 cup) white sesame seeds
1 teaspoon fennel seeds
2 × 250 g fresh yellowfin tuna loins, cut lengthwise in half
1 tablespoon peanut oil

Chilli and ginger dressing

2½ tablespoons peanut oil
a 4 cm piece of ginger, finely grated
3 eschalots (shallots), very finely chopped
½ red chilli, deseeded and finely chopped
75 g (about 1/3 cup) caster sugar
125 ml (1/2 cup) rice vinegar
1 tablespoon light soy sauce
1 tablespoon fish sauce
juice of 1 lime

Preparation

1. Chilli and ginger dressing
Heat the oil in a small saucepan over low heat. Add the ginger, eschalots, and chilli and cook for 3 minutes, stirring, until softened but not browned. Add the sugar and rice vinegar, stirring until the sugar has completely dissolved, then simmer for about 5 minutes to mellow the acidity. Add 2 tablespoons of water, bring to a boil, and remove from the heat. Stir in the soy sauce, fish sauce, and lime juice. Set aside to cool completely.

2. Salad
Halve the avocados, remove the pits, and cut into thin wedges. Halve the cucumbers lengthwise, remove the seeds, and slice thinly on the diagonal. Gently combine the avocado, cucumber, peanuts, chives, and lime juice in a large bowl.

3. Coating the tuna
On a flat plate, mix the sesame seeds with the fennel seeds and freshly ground black pepper. Press each piece of tuna firmly into the seed mixture so it is evenly coated on both sides.

4. Searing
Heat the oil in a large frying pan over medium heat. Sear the tuna for about 1½ minutes on each side—the center should remain distinctly pink. Adjust the cooking time to your preferred doneness.

5. Serving
Divide the salad between plates and lightly drizzle with the dressing. Slice the tuna into thick pieces and arrange beside the salad. Finish with a little more dressing just before serving.