Fuguhiki Knife: Chefs Use it to Slice Blowfish

Author: Joost Nusselder, author of The Essential Japanese meal planner cookbook Updated January 31, 2023

There are a few Japanese knives that not many people know about.

Unless you regularly prepare blowfish (fugu), you probably haven’t heard of the Fuguhiki knife!

What can you do with a knife that has such a thin blade? Well, it’s used to slice fish and seafood. 

Sashimi chefs use the thin Fuguhiki fish knife to prep and slice blowfish, other fish, and seafood for sushi and sashimi when precision is important. This knife is very similar to the Yanagiba sushi knife, but its blade is much thinner and best for cutting blowfish into the thinnest slices.

This guide explains the features of the Fuguhiki knife, how it’s used, what it’s used for, and why this knife is mostly used by professional chefs.

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What is a Fuguhiki knife?

A fuguhiki knife is a traditional Japanese kitchen knife used for slicing Tessa, also known as blowfish or puffer fish.

It looks like a Yanagiba sushi knife, but it’s thinner. 

The word “fugu,” which means “blowfish” or “pufferfish” in Japanese, is where “fuguhiki” gets its name.

It has a long, very thin blade with a pointed tip and a single-edged cutting edge. It is usually made of stainless steel or high-carbon steel, so it stays sharp. 

The blade is usually made of flexible steel, and it has raised ridges that are designed to help the knife easily cut through Tessa (blowfish). 

Fugu, or blowfish, is considered a delicacy in Japan, but it is so poisonous that even a minor error in its preparation could be fatal.

For this reason, the knife used to cut the fish has to be extremely precise! Only highly trained chefs are allowed to prep the fugu and serve it to patrons.

If the fish is not properly sliced with the right knife, it could potentially cause life-threatening poisoning.

This is why the fuguhiki has such a thin, sharp blade!

The long, thin blade allows for precision cutting and slicing of ingredients, making it an essential tool for preparing intricate dishes like sushi or sashimi.

The blade shape is said to be inspired by the tail of a blowfish, hence the name “fuguhiki” (“blowfish knife”). 

This fish is served only if the slices are cut into extremely thin pieces, which requires a very sharp and precise knife.

The fuguhiki knife is an essential tool for restaurant chefs who specialize in preparing blowfish only, and there’s not a huge demand for it.

The blade is usually between 6 and 10 inches long, and the handle is usually between 4 and 6 inches long.

It is similar to the Yanagiba knife, but the blade is thinner, which allows for more precision.

The handle of the knife is designed to be comfortable to hold, and it’s usually made from a material that won’t slip in your hand.

The handle also helps to keep your hand away from the blade, which is important for safety.

Fuguhiki knives are a great choice for anyone who needs to cut fish and seafood or who wants to make precise cuts on vegetables.

They’re easy to use, comfortable to hold, and they’re sharp enough to make thin, precise cuts.

Also read: My Complete Sushi Guide To 42 Types You Find In Restaurants

What is Fuguhiki used for?

The fuguhiki knife is used for preparing Tessa, also known as blowfish in English.

Since fugu is a poisonous fish, a knife is used to cut it without tearing the organs, which can release the deadly poison.

Fuguhiki, like the Yanagiba, has a shorter blade and flatter ground for making thin slices.

Since this special Japanese knife can cut Fugu so thinly, it is ideal for preparing sashimi.

The blade of a fuguhiki is thin and flexible and measures about 15 centimeters in length. 

Because of its superior cutting ability, this Japanese knife is the standard among Tessa (blowfish Sashimi) kitchens.

In Japan, pufferfish is a delicacy that can only be properly prepared with a Fuguhiki knife. 

To be more specific, Fuguhiki is the only Japanese knife that a chef is allowed to use when preparing food for a Tessa.

A Fuguhiki knife can be used for more than just slicing Fugu into perfectly clear slices.

How is the Fuguhiki knife used?

As I already mentioned, fuguhiki knives are most often used to prepare Tessa, but this fish is highly poisonous.

Therefore, only highly trained chefs are allowed to use this traditional Japanese kitchen knife for slicing blowfish.

The sharp blade is perfect for precision cutting and slicing of ingredients, making it much easier to prepare intricate dishes like sushi or sashimi.

When cutting fugu fish, the chef must be extra careful and make sure to avoid any contact with the fish’s organs, as these contain high levels of tetrodotoxin – the poison that makes fugu so dangerous.

The chef must also ensure they are using a sharp enough blade, as dull knives can tear the delicate flesh of the fugu and cause more of its poison to be released.

Finally, the chef must take great care to follow the government regulations when preparing and serving this dangerous delicacy.

Tessa fish has to be very thinly sliced when served.

So, the best Japanese cutting method or technique to use with the fuguhiki is called Usuzukuri, which literally means “thinly sliced” in Japanese. 

This cutting method yields paper-thin slices of fish, ideal for elegantly presented fish courses.

The use of a knife like the Fuguhiki is essential for making paper-thin slices of pufferfish.

You must, however, properly store this knife (find the best storage solutions for your Japanese knives reviewed here)

The knife is also used for other tasks such as scaling, cutting, and trimming fish, as well as slicing other foods like vegetables.

Fuguhiki should be kept in a sealed container, away from other utensils, to avoid the spread of fugu poison.

Remember that the best way to keep your Fuguhiki knife in tip-top shape is to wash it by hand after each use.

Why is the fuguhiki knife important?

Fuguhiki knives are important because they’re specialized to cut and slice blowfish.

This poisonous knife has to be prepared with the utmost care and attention to detail.

A fuguhiki knife is also used to slice other fish into thin slices. It can also be used for a wide range of tasks, from slicing and dicing vegetables to filleting fish and carving meat. 

They’re also incredibly sharp, so they can make quick work of any task. Plus, they’re incredibly durable, so they’ll last for years with proper care. 

Fuguhiki knives are also lightweight and easy to handle, making them ideal for those who don’t have a lot of experience using knives.

Even though you shouldn’t be preparing blowfish unless you’re a highly trained chef!

What is the history of the fuguhiki knife?

The exact origin of the fuguhiki knife is unknown, but it is believed to have been in use for centuries.

Back in the day, a lot of people probably died because of the wrong slicing of fugu fish, so they had to find a tool with which they could work more precisely.

It was originally used in the preparation of Tessa, or blowfish, a traditional delicacy in Japan.

The long, thin blade was perfect for slicing and dicing the delicate flesh without releasing too much of its deadly poison.

The shape of the blade is said to be inspired by the tail of a blowfish, hence the name “fuguhiki” (“blowfish knife”).

The traditional design of the fuguhiki has remained largely unchanged over time, although modern versions may be made with different materials, such as stainless steel or plastic.

What’s the difference between Fuguhiki and Yanagiba?

Fuguhiki and Yanagiba are both traditional Japanese kitchen knives, but they have different uses.

The Fuguhiki knife is used for cutting blowfish, or fugu. Its long, thin blade allows for precise slicing and dicing of the delicate flesh without releasing too much of its deadly poison.

It also has a handle to protect the user’s hands from slipping onto the sharp blade.

The blade of the Fuguhiki is thinner than the Yanagiba sushi knife.

The Yanagiba is used for cutting sushi and sashimi. Its blade is thicker and slightly curved, making it easier to cut through the fish in one stroke.

It also has a pointed tip, allowing the user to pick up sushi pieces in a single motion.

Both knives require sharpening techniques to maintain their sharpness and precision. Also, both of these knives have a similar blade shape.

They are quite similar and can be used interchangeably depending on the dish being prepared.

In conclusion, both the Fuguhiki and Yanagiba are traditional Japanese kitchen knives used to slice fish and seafood.

Find the 11 Best Yanagiba Japanese Sushi Knives Reviewed here

What’s the difference between Fuguhiki and Kiritsuke?

The Fuguhiki and Kiritsuke knives are both traditional Japanese kitchen knives, but they serve different purposes, although they’re mainly used for fish prep.

The Fuguhiki knife is usually used to prepare blowfish or fugu.

Its long, thin blade allows for precise slicing and dicing of the delicate flesh without releasing deadly poison.

In comparison, the Kiritsuke knife has a flat blade with a square tip.

It is designed to be used in an “up and down” cutting motion, which is perfect for cutting through thicker ingredients.

The kiritsuke is a type of Japanese kitchen knife that is used for a variety of tasks, including slicing, dicing, and filleting.

It is also commonly used to prepare sashimi, which is a type of raw fish dish. 

The kiritsuke is a multi-purpose knife, and is often used in place of a fuguhiki knife when preparing sashimi.

It has a long, thin blade that is sharpened on both sides and is designed to make precise cuts.

While the kiritsuke knife is used to slice fish, meat, and vegetables, its blade is not as thin and precise as the Fuguhiki knife blade.

So, the main difference is the blade shape – the Fuguhiki knife has a long, thin blade, while the Kiritsuke is flat and wide.

Is Fuguhiki a sashimi knife?

A sashimi knife refers to one of a number of specialized types of Japanese kitchen knives used to prepare sashimi, a type of raw fish dish. 

A good sashimi knife is usually made of high-quality steel and has a long, thin blade that is sharpened on both sides.

The sashimi knife is designed to make precise, thin cuts.

The most common sashimi knife is the Yanagiba. But the Fuguhiki is also a sashimi knife and can be used to slice all types of fish, not just blowfish. 

So, yes, the fuguhiki is considered to be a type of sashimi knife that chefs use to make this dish. 

What’s the difference between Fuguhiki and Sujihiki?

When comparing Fuguhiki knives to Sujihiki knives, the differences are in the type of cuisine they are used to prepare and their blade shapes.

The Fuguhiki knife is usually used in the preparation of fugu or blowfish.

Its long, thin blade allows for precise slicing and dicing of the delicate flesh without releasing the deadly poison in the organs.

The Sujihiki knife, on the other hand, has a thicker and slightly curved blade.

It is mainly used to slice raw fish for sushi, sashimi, and other Japanese dishes. The thicker blade ensures that the fish is cut in one stroke.

But if you compare the blade shape, it’s somewhat similar to that of the Fuguhiki, but it’s more versatile.

The Sujihiki slicer is used for cutting meat, carving meat, and even trimming fat and sinew.

Why is fuguhiki the best knife for slicing blowfish?

In general, the fuguhiki knife is the only knife used for blowfish preparation. It is a specialized knife designed specifically for preparing blowfish. 

The blade is long and thin with a sharp point and designed to make precise cuts in the blowfish’s tough skin, allowing for the removal of the toxic organs.

Puncturing the toxic organs releases a deadly toxin that can kill those who eat it. This precise knife helps ensure the chef doesn’t make any wrong cuts or slices.

The handle is designed for a comfortable grip, allowing for precise control when cutting.

So, only the fuguhiki knife is used to prepare blowfish for consumption. 

Conclusion

The fuguhiki knife is a traditional Japanese kitchen tool that has been used for centuries in the preparation of Tessa, or blowfish.

The long, thin blade makes it perfect for slicing and dicing delicate foods like fish without releasing too much of its deadly poison.

It also features a guard at the top of the handle to protect the user’s hand from slipping onto the sharp blade.

Highly trained chefs are allowed to use this traditional Japanese kitchen knife for slicing blowfish due to its precision cutting capabilities and other tasks such as scaling, trimming, and slicing vegetables.

With its timeless design still intact after all these years, you can be sure that investing in a Fuguhiki knife will provide many years of reliable service!

Next, learn about Artisan Japanese knife making (Why are they so special and expensive)

Check out our new cookbook

Bitemybun's family recipes with complete meal planner and recipe guide.

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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.