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:
A cutting edge of high carbon Hitachi Gingami No.3 that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.
Gingami No.3 is a high-grade Japanese stainless cutlery steel for the cutting performance and edge retention similar to high carbon steels, but improved resistance to corrosion.
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: Gingami No.3
Rockwell Hardness (HRc): 62
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: 4mm
Blade Width: 45mm
Handle Length: 145mm
Total Weight: 235g
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 and production is very very limited.)
It often requires very long delivery time (nearly 90 days). Please contact us first for the availability and delivery time at email.
We believe quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
This knife is one of my favorites to use for general stuff and cutting rolls, but the best part is being single bevel it also excels at cutting fish, and can even be used(with proper technique and caution) to break down whole fish. I work at both an all you can eat fast paces high volume place, and a high end omakase establishment doing traditional work, this knife is not out of place in either spot and can handle delicate work making veggie sheets just as easy as rough work like cutting hundreds of rolls a day(many of them fried). It retains its edge very well and when i sharpened it down i was able to get an edge that glides through anything i put through it. Ive also used it for light deba work breaking down fillets of salmon and skinning them, although i do not recommend this if you have a deba. Overall recommend and love both this blade and the saya it comes with.
Love this the matte finish well made knife comfortable to use!!
I really impressed with this knife, really sharp out of the box. Excellent cutting performance. I love flat blade profile, excellent food release, and edge retention. If you are looking for a single bevel, this knife is one of the best for you.
Good knife, glad that i took the 270 and not the 240mm. Gingami n3 sharpens pretty well for now, i look forward to see how it will be in a few year. No weak point on the blade. Amazing edge retention with sutch a thin angle. Only bad point is on the profile. the 5/7 first cm of the blade are completely flat, you need to have perfectly flat cuttingboards and to sharpen well the bottom part of the blade. I really recommand this knife.