We Offer DHL EXPRESS Flat Rate Shipping Worldwide. Just $10 USD for US, Canada, Australia, Asian countries. US$15 for Europe and other Countries in the world

Fu-Rin-Ka-Zan


Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Sakimaru Takohiki (270mm and 300mm)

Availability: Normally ships the same day


Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:

  1. The level of craftsmanship offered by our special team of artisans:
  • Because our team of craftsmen pay extra attention during the production of the knife, especially during ‘fit and finishing’, the knives have an excellent level of overall quality and are aesthetically beautiful.
  • No compromises are made during the finishing and fitting of the blade and handle. Particular attention is paid to the spine, the finger choil / heel, and the gap between the blade tang and the handle (The “Machi”). This extra work is not just important for the overall appearance of the knife; it also allows a more comfortable grip and provides a more secure handle. As a result, these knives are perfect for customers who care about both the aesthetic appearance and the functionality of their knives.
  1. We have a direct relationship with our team of top-ranking craftsmen in Sakai:
  • This allows us to offer you the very highest quality knives at especially low prices.
  • This allows us to offer you a wide range of traditional Japanese Hon Kasumi(“True Mist”, or “True Haze”) style knives, in both Blue No. 2 high carbon steel and Gingami No. 3 stainless steel.

This knife has a cutting edge of Hitachi Blue No. 2 high carbon steel that has been forge welded with soft iron / steel for increased toughness and ease of re-sharpening. Blue Steel No.2 is a very reliable Japanese high carbon steel that is often used for high-grade Japanese traditional-style knives due to the combination of cutting performance, edge retention and ease of re-sharpening that it offers.

This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.

The Sakimaru Takohiki is a variation of the Yanagiba and Takohiki, and is used for much the same purposes. Sakimaru Takohiki are easily identifiable by their blade tips, which look similar to that of a Katana. Their blades have a straight spine similar to the Takohiki, and a slightly curved edge like the Yanagiba, resulting in a knife which looks somewhat like a combination of the two. 

Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Sakimaru Takohiki

Blade Material:  Blue Steel No.2

Rockwell Hardness (HRc): 62 to 63

Blade Grind and Edge Shape: Single Bevel Edge

Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

 

Sakimaru Takohiki 270mm (10.6")
Cutting edge length: 265mm
Blade Thickness: 3.4mm
Blade Width: 28mm
Total Weight: 130g
Sakimaru Takohiki 300mm (11.8")
Cutting edge length: 290mm
Blade Thickness: 3.4mm
Blade Width: 31mm
Total Weight: 168g

 

Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Sakimaru Takohiki (270mm and 300mm)

  

 Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.

We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

  • Please do not put the knife in the dishwasher machine for cleaning.
  • Please do not leave the knife in water or wet condition for long time.
  • After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
  • This is an extremely sharp knife. Please use special cares in using and storing it.
  • Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
  • Please do not use it to cut bone or frozen foods, any hard shell foods such as lobster and crab.
  • We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
&nbps;
Customer Reviews
5.0 Based on 3 Reviews
Write a Review Ask a Question
  • Reviews
  • Questions

Thank you for submitting a review!

Your input is very much appreciated. Share it with your friends so they can enjoy it too!

Filter Reviews:
E
06/20/2020
Ed
United States United States
I recommend this product
Stop reading and just buy it.

This was a pure impulse buy. I thought it looked really cool so I figured I'd give it a try and man was I excited when I received it. The fit and finish is really good, you're not going to confuse it with an $800 knife but it certainly does look good. Performance wise, I was very impressed. So far I've used it on salmon, tuna ****, pork ****, and beef chuck, what can I say it has perfect release and is just plain fun. I did give it a touch up to bring the edge up (not taking it too far) and the steel definitely responded nicely on a finishing stone. Also the knife is not particularly reactive, in fact I started to wonder if I got the Ginsanko version until I started to see some patina form. Nice thing is, the patina is easily removed and it doesn't take much to keep this awesome knife looking brand new.

JapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Sakimaru Takohiki (270mm and 300mm) Review
JV
04/03/2020
Joseph V.
United States United States
I recommend this product
300 tako-aogami

Unbelievable knife, unbelievable quality. I use this daily at work for very accurate slicing. Gets crazy sharp on a stone holds its edge very well. Can handle a week of very busy service and stay sharp. Takes a nice mirror polish pretty easily too on a higher grit stone.

JapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Sakimaru Takohiki (270mm and 300mm) ReviewJapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Sakimaru Takohiki (270mm and 300mm) ReviewJapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Sakimaru Takohiki (270mm and 300mm) Review
MA
08/22/2019
Mattia A.
United Kingdom United Kingdom
I recommend this product
Amazing knife....durable edge and when

Amazing knife....durable edge and when freshly sharped its even better then ehen it come out from the box

Facebook retargeting pixel

Related Items