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TO-FU-270

3,100.00  brutto

In stock

Additional information

Type of knife

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Total length (mm)

Knife weight (g)

Steel type

Rockwell hardness of steel

Stain-resistant

Handle

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TO-FU-270

TO-FU-270 Fuguhiki – the absolute edge of Japanese precision

The TO-FU-270 from the prestigious TO Honoyaki series is a knife that operates at the very limits of steel, craftsmanship, and human control. Fuguhiki (ふぐひき) is not a tool for everyone—it is a blade created for those who understand that, at the highest level of cuisine, a millimeter is already too much. Here, cutting becomes almost invisible.

Its blade profile is inspired by the Yanagiba, yet the Fuguhiki is lower, slimmer, and radically thinner, designed exclusively for one of the most demanding techniques in Japanese cuisine: Usuzukuri. Thanks to this construction, it is possible to slice fugu into sheets so thin that the pattern of the serving plate shows through the flesh. The result is not a dish—it is a work of art.

The TO Honoyaki series represents the pinnacle of Japanese knife-making. Each TO-FU-270 is forged through a process that demands absolute precision, perfect temperature control, and years—often decades—of master-level experience. These knives are crafted one by one, without automation, without shortcuts, without compromise. This is precisely why Honoyaki blades are coveted by elite sushi masters, top-tier restaurants, and serious collectors worldwide.

Fuguhiki is an extreme knife—thin to the very edge of structural possibility, mercilessly precise, and unforgiving of hesitation. Using it sends a clear message: you know exactly what you’re doing. In Japan, mastery of the Fuguhiki is a mark of status, experience, and entry into a realm where technique meets absolute aesthetics.

Although Fuguhiki belongs to the Yanagiba family (alongside Kiritsuke Yanagiba, Takohiki, and Sakimaru Takohiki), it is the most specialized blade of them all. It does not exist for compromise—it exists for perfection. The 270 mm length is a deliberate choice, offering flawless control over long, continuous cuts, without dragging, corrections, or error.

TO-FU-270 is not a knife that is “useful.”
It is a knife that defines the level of the chef.
A professional tool, a status symbol, and a collector’s object in one.

If you understand what true precision means—you already know why you want to own it.

Recommended recipe

Ocean Trout Baked in Parchment with Miso Butter

Delicate ocean trout baked in parchment with aromatic miso butter is a dish that combines Japanese umami depth with the simplicity of modern cuisine. The steam trapped inside the parcels keeps the fish succulent, while the miso butter infuses it with gentle sweetness, citrus freshness, and a subtle heat.

Ingredients (serves 4)

  • 8 scallions, trimmed

  • 80 g butter, softened

  • 1 tbsp white miso paste

  • 1/2 tbsp light soy sauce

  • Finely grated zest of 1 lime

  • Juice of 1/2 lime + lime wedges for serving

  • 1 tsp honey

  • 4 ocean trout fillets (about 180 g each), skinless and boneless

  • 1 long red chili, thinly sliced

  • About 2 cm fresh ginger, cut into fine matchsticks

To serve:

  • Steamed rice

  • Kimchi

  • Fresh coriander leaves

Method

  1. Prepare the oven
    Preheat the oven to 220°C . Cut four sheets of baking parchment, each about 40 × 30 cm.

  2. Scallions
    Place the scallions in a heatproof bowl, cover with boiling water, and leave for 2 minutes to soften slightly. Drain and set aside.

  3. Miso butter
    In a bowl, mix the butter, miso paste, soy sauce, lime zest and juice, and honey until smooth and well combined.

  4. Assemble the parcels
    Lay the parchment sheets on the work surface. Place two loosely twisted scallions in the center of each sheet.
    Spread the miso butter over the trout fillets and place them on top of the scallions. Scatter with chili and ginger.
    Fold the parchment to form loosely sealed parcels, leaving a little space for steam to circulate.

  5. Bake
    Transfer the parcels to the oven and bake for 10 minutes.

  6. Rest and serve
    Remove from the oven and let the parcels rest for 2 minutes before opening.
    Serve the fish with the cooking juices, steamed rice, kimchi, fresh coriander, and lime wedges.

Tip

This dish is also excellent finished with a sprinkle of sesame seeds or a few drops of sesame oil just before serving. For a bolder flavor, increase the ginger or add a touch of yuzu kosho. Light, umami-rich, and deeply satisfying.

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