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 single bevel edged Kiritsuke is a versatile knife that can be used to perform some of the tasks usually done by the Yanagiba and Usuba. The heel section of the knife is virtually flat and can be used just like an Usuba.
Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Kiritsuke
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.
Kiritsuke 240mm (9.4")
| Kiritsuke 270mm (10.6")|
Cutting edge length: 260mm
Blade Thickness: 3.4mm
Blade Width: 45mm
Total Weight: 233g
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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
What joy this knife brings me when I use it. Super sharp out of the box and retains sharpness really well. It's beautifully made and to look at, versatile in its use as well. I highly recommend this knife.
This knife is my favorite, it haves everything i need. The flat part, rounded tip, handle not to big and the rounded choil/heel is very comfortable to hold. I like the resharping. I like to use the hole length of the blade. It's just a must have beauty.
This is a beautiful, exquisitely made and exceptionally functional knife.
How was your overall experience?: Very good building quality, one little dead spot but nothing serious, handle is comfortable and has a great size foe my hands. OOB sharpness in about 60%, sharpens easily. Impressing looks. Had to get used to it as I rarely use single bevel. Quite reactive at the beginning, before it develops a stable patina so be careful. A good slicer. After one month of use I can state is is one of the best knives I own.
I can use it for cutting sushi roll and cucumber But it takes time to sharpening