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 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.
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.
This knife is one if the best all rounder knife in my collection Completely satisfied I would recommend this knife
Best Kiritsuke knife ever Nice finished Very quick delivery Highly recommended
Having put this knife (270mm version) through its paces for a few months now as an all rounder at a very busy sushi counter with a 330mm yanagiba, I’m happy with how this knife has performed. I use this kiritsuke is for basically everything I would need to use a usuba, gyuto, and in a pinch, a yanagiba for. I’ve used the Masamoto equivalent of this knife—which I understand this knife is patterned after—and find that they perform fairly similarly. The price discrepancy between the two are quite significant and the product differences are subjectively negligible. The Masamoto has absolutely no dead spots on the blade road out of the box and this knife had a couple—though nothing a few sharpenings afterwards didn’t sort out. Also, the middle of the knife had an ever so slight dip, which again, was easily sorted out by a few sharpenings. Though I do understand that for some, this would be a deal breaker. I also found that this kiritsuke took a tad bit longer to sharpen and raise a slight burr. Though that could be due to the steel differences, this is aoko and the Masamoto is shiroko. One good thing about this knife is that it comes with an octagonal handle which I personally prefer, as I do not have quite the rosy relationship with D-handles. All in, I’m happy with this knife and don’t at all regret purchasing it despite feeling that it should probably be a tad less expensive.