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Fu-Rin-Ka-Zan


Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Yanagiba (240mm to 300mm, 3 sizes)

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.

Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet small to medium-sized fish and are often used for skinning fish. The narrow blade and relatively acute edge angle of the Yanagiba are features which greatly reduce the effort required to cut through ingredients. As with the Sujihiki, the long blade allows the fish to be cut in one single drawing motion, from heel to tip. 

The combination of cutting technique, acute blade angle, and sharp edge result in very little cellular damage in the cut surface. This is particularly important for dishes where the fish is eaten raw, because it helps to preserve the original flavor and texture of the fish.

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

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. 

 

Yanagiba 240mm (9.4")
Cutting edge length: 232mm
Blade Thickness: 3.5mm
Blade Width: 30mm
Total Weight: 135g

Yanagiba 270mm (10.6")
Cutting edge length: 260mm
Blade Thickness: 3.9mm
Blade Width: 32mm
Total Weight: 180g

Yanagiba 300mm (11.8")
Cutting edge length: 290mm
Blade Thickness: 4.2mm
Blade Width: 34mm
Total Weight: 210g

Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Yanagiba (240mm to 300mm, 3 sizes)

 

 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 60 to 90 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.
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Customer Reviews
5.0 Based on 16 Reviews
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Filter Reviews:
    CN
    06/04/2021
    celso N.
    United Kingdom United Kingdom
    I recommend this product
    Amazing knifes

    All arrived super fast and the knifes are amazing

    PC
    03/02/2021
    Pol C.
    United States United States
    I recommend this product
    Blue#2 yanagiba

    Edge retention is great, amazing blade, overall it’s a knife to have!

    PL
    02/23/2021
    Peter L.
    United States United States
    I recommend this product
    Great Knife

    Knife was a present for a Sushi chef friend of mine. He loves it.

    JK
    02/21/2021
    Jay k.
    Canada Canada
    aoko yanagiba 30cm

    This is my third Fu-Rin-Ka-Zan knife. It has little bit of wider blade than my old takayuki yanagiba. It means this knife has more durability of edge. I recommend this knife to professional chef.

    JapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Yanagiba (240mm to 300mm, 3 sizes) ReviewJapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Yanagiba (240mm to 300mm, 3 sizes) Review
    R
    12/26/2020
    Richard
    Austria Austria
    Finally!

    After months of waiting for my (left handed) Yanagiba, it has finally arrived! Great! I was surprised, how filigree and light it feels... beautiful knife! I am looking forward to use it very often!

    JapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Yanagiba (240mm to 300mm, 3 sizes) ReviewJapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Yanagiba (240mm to 300mm, 3 sizes) ReviewJapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Yanagiba (240mm to 300mm, 3 sizes) ReviewJapaneseChefsKnife.Com Fu-Rin-Ka-Zan Hon Kasumi Series Blue Steel No.2 Yanagiba (240mm to 300mm, 3 sizes) Review
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