Our Fu-Rin-Ka-zan Aogami Super Custom Damascus Series knives are forged by Master Yamamoto. Based in Takefu City, Fukui Prefecture, this talented and passionate forge smith was the apprentice of, and is the successor to, the legendarily experienced forge smith Master Asai.
Master Yamamoto's custom hammer forging process brings out the maximum potential of the premier-quality Japanese Aogami Super Carbon Steel blade core (HRc. 63-64), which is clad with a beautiful Damascus laminate that is made with alternating layers of Aogami Super steel and soft iron. Yamamoto’s trademark "Vortex Damascus" pattern it is clearly distinguishable from other Damascus patterns and it is also our favorite.
The high quality handles are made with red sandalwood and have a black pakkawood ferrule. The comfortable octagonal handle shape allows precise control and provides authentic Japanese styling.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Gyuto knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
Knife Model: Fu-Rin-Ka-Zan Aogami Super Custom Damascus Series Wa Gyuto
Blade Material: Aogami Super Damascus
Rockwell Hardness (HRc): 63 to 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Red-Sandalwood Handle with black pakkawood ferrule
Saya Included: No.
| Wa Gyuto 180mm (7")|
Cutting edge length: 188mm (7.4")
Total Length: 330mm (12.9")
Blade Thickness: 4.5mm (0.17")
Blade Width: 48mm (1.8")
Handle Length: 128mm (5")
Total Weight: 172g (6oz)
| Wa Gyuto 210mm (8.2")|
Cutting edge length: 210mm (8.2")
Total Length: 350mm (13.7")
Blade Thickness: 4.9mm (0.19")
Blade Width: 46mm (1.8")
Handle Length: 128mm (5")
Total Weight: 183g (6.4oz)
| Wa Gyuto 240mm (9.4")|
Cutting edge length: 245mm (9.6")
Total Length: 400mm (15.7")
Blade Thickness: 5mm (0.19")
Blade Width: 50mm (1.9")
Handle Length: 139mm (5.4")
Total Weight: 217g (7.6oz)
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
So far they are amazing. No issues. Just wish I had bought a saya for the 7in
I work in a professional kitchen and this knife has become my daily driver, the craftsmanship of this blade is impeccable, and after 3 weeks of heavy use for prep work the edge that put on it is still there. I would recommend this knife for anyone that can afford it and craves quality in their tools.
Was purchased for a gift
AS steel is really pretty in damascus folds, wished it was slightly more contrasting but still looks really good. Edge holds well, nice sized gyuto for larger cuts if you have the cutting space.
I bought this knife some years ago and it is still one of my favorite knives! It looks beautiful - I like the dark handle, which is also very pleasant to use and the Damascus pattern looks nice too. It is one of my sharpest knives - the blade is easy to resharpen an has a good and long edge retention BUT you have to be careful not to cut "hard" things, because of the hardness of the steel, the blade is a bit brittle. (Which might also come from the way I sharpen it). Anyway, I can recommend this knife and would definitely buy it again.