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Fu-Rin-Ka-Zan


Custom Limited Edition, Fu-Rin-Ka-Zan R-2 Clad Wa Series Wa Sujihiki 270mm (10.6 inch. FCL-87)

Availability: Normally ships the same day


This is the Custom Limited Edition and result of Collaborative works with Custom Handle Maker for making one of a kinds, Custom Limited Edition Fu-Rin-Ka-Zan R-2 Clad Wa Sujihiki Knife.

R-2 cutting edge core is sandwiched with soft stainless steel. R-2 is made by a highly reputable Japanese company Steel company called Kobelco, and the steel offers remarkable cutting performance and edge retention.

We have worked with great forge-smith Sukenari again for making these knives. Both we and Master Hanaki (President of Sukenari) believes R-2 is one of most practical steel available in this generation. This knife is the simple appearance, yet we can feel the high level of craftsmanship and spirits from the specially forged fine Japanese Traditional Style knife.

This knife has a Octagon Shaped Custom Wa Handle (Wood Resin Hybrid body, Acrylic Ester ferrule and endcap, Nickel Silver spacers)

For safekeeping, this knife comes with a matching Black (Lacquered)  Wooden Saya ("Sheath") and a black pakkawood Saya pin.

The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Knife Model: JCK Original Fu-Rin-Ka-Zan R-2 Clad Series Wa Sujihiki

Blade Material:  R-2 Clad

Rockwell Hardness (HRc): 63

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

Handle Material: Octagon Shaped Custom Wa Handle (Wood Resin Hybrid body, Acrylic Ester ferrule and endcap, Nickel Silver spacers)

Saya Included: Yes.

  

Wa Sujihiki 270mm (10.6")
Cutting edge length: 265mm
Total Length: 427mm
Blade Thickness: 2.6mm
Blade Width: 36mm
Handle Length: 147mm
Total Weight: 187g

  

 

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.
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