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:
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
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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
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.
Amazing knife....durable edge and when freshly sharped its even better then ehen it come out from the box