For nearly a decade, we have been working with a small selection of top-ranked Japanese forge smiths to make Traditional Forged Knives for our Fu-Rin-Ka-Zan brand.

Due to the forge smith’s extensive experience in hammer forging and traditional handcrafting processes, their special effort and their continuous research, we can now offer our customers traditional forged knives in a variety of premium Japanese steels.  

The Fu-Rin-Ka-Zan YUTAKA 豊佳 Series are Special Limited Edition versions of our Limited Production Fu-Rin-Ka-Zan Traditional Forged Knives. The  YUTAKA 豊佳 Series harmoniously marries Traditional Handcrafted high-end knife blades with Contemporary, Stylish Wa Handle Designs. 

Our Third Edition Fu-Rin-Zan YUTAKA 豊佳 Series knives feature HAP-40 (HRc. 68), one of the most mysterious and attractive steels produced in Japan. This hi-tech powdered metal steel alloy has a very rich chemical position and —when it is forged and heat-treated properly— we believe it probably offers better cutting performance and edge retention than any other high-quality Japanese steel.

We have worked closely with historical & professional Forge-Smith Sukenari for making the Fu-Rin-Ka-Zan YUTAKA 豊佳 Series HAP-40 Edition.  Sukenari’s knowledge of traditional forging processes and their extensive experience with modern, high-performance steels proved to be invaluable when perfecting these new HAP-40 knives. Master Hanaki, Sukenari’s innovative and energetic knife maker and Master forge smith, has successfully managed to extract the best cutting performance and edge retention from these HAP-40 knives (HRc. 68). They are perfect for customers who love testing exotic hi-tech steels, or those who appreciate knives with outstanding cutting performance and edge retention.

Master Hanaki believes that, relative to ZDP-189 and Aogami Super knives, these new HAP-40 knives offer very competitive cutting performance and edge retention. In addition, even when HAP-40 is heat-treated to a higher Rockwell hardness than ZDP-189, HAP-40 offers better toughness. Consequently, Master Hanaki has confidence that these HAP-40 knives will prove to be some of the best performing and most practical knives from Japan.

To enrich your cooking experience and suit a wide variety of needs and preferences, this Fu-Rin-Ka-Zan HAP-40 FHYP-22 Wa Gyuto 240mm features an Innovative Octagonal Desert Ironwood Handle with Nickel Silver Spacers and a Soft Pink Turquoise Composite Stone Ferrule & Butt. A matching Black Lacquered wood Saya (Sheath) with a black pakkawood Saya pin is also included with the knife.

We hope you can see and feel the craftsman’s spirit and passion for creating knives with next-level cutting performance and originality.

The lightweight, Wa Gyuto is true multi-purpose knife that can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks. It is suitable for cutting the vast majority of meats, fish, vegetables and fruits.

Knife Model: Fu-Rin-Ka-Zan YUTAKA 豊佳 Series HAP-40 Edition FHYP-22 Wa Gyuto 240mm

Blade Material:  HAP-40 Clad

Rockwell Hardness (HRc): 68

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagonal Desert Ironwood handle with a Soft Pink Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers

Saya Included: Yes.

This knife comes with 50/50 double bevel edge geometry for both right and left handed use. For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left handler can use the knives that have double bevel edge sharpened  50/50 without problems.

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 Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.

• 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, 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.