These Fu-Rin-Ka-Zan new Japanese Traditional forged knives are just finished and available now from the collaboration work with passionate forge-smith Sukenari.
Japan's premier quality Hagane - "Aogami Super" (“Super Blue Steel”) - for the core blade material. This steel has a rich chemical composition that includes high quantities of Carbon (1.40 to 1.50), a little Chromium (0.30 to 0.50) and Tungsten (2.00 to 2.50), which results in exceptional edge retention.
When people select own knife, cutting performance and edge retention are always one of the priority list. Moreover, it will be great if the knife does not require much additional care and attention in terms of daily maintenance,
This “Fu-Rin-Ka-Zan Aogami Super Wa Series ” knife matches aforementioned preferences very well.
Its blade is made of Japan’s premium high carbon steel, Aogami Super (“Blue Super Steel”), which is sandwiched between two layers of soft stainless steel and then heat treated to HRc. 64. It is corrosion-resistant and therefore low-maintenance; only the exposed blade core / cutting edge of Aogami Super is likely to discolor or rust.
Master Hanaki, Sukenari’s innovative and energetic knife maker and Master forge-smith, has successfully managed to produce highly practical High Carbon Steel knives for all of carbon steel lovers, who will appreciate the cutting performance and outstanding edge retention of Aogami Super.
This knife has a comfortable octagonal magnolia wood handle, which has a buffalo horn ferrule. For safekeeping, each knife comes with a matching magnolia wood Saya (Sheath) with a black pakkawood Saya pin.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Santoku knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
Knife Model: JCK Original Fu-Rin-Ka-Zan Aogami Super Wa Series Wa Santoku
Blade Material: Aogami Super Clad
Rockwell Hardness (HRc): 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Wa Santoku 190mm (7.4")|
Cutting edge length: 190mm Total Length: 335mm Blade Thickness: 2.6mm
Blade Width: 48mm
Handle Length: 135mm
Total Weight: 142g
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 hander 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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
I bought it as a gift for a friend who likes to cook. I didn’t get to use it but I loved the feel of it. Very well balanced beautifully made knife.
The knife is beautifully made. The knife is very very sharp and the blade is thin. I love the light weight of my knife. Definite will order more knife from the shop in the future.
This review may well change to 5 stars with time. The knife came quite sharp, however, I am a craftsman by trade and have been using Japanese tools for almost 30 years so I thought I would touch it up just a touch. I gave it 30 or 40 careful strokes on a spyderco sharpmaker on the 30 degree side thinking that was matching the angle already established. It was scary sharp till I realized that there seemed to be little tiny ribbons of steel, like an tiny unrefined wire edge flaming off here and there so I changed the angle to 40. Twenty strokes on that seemed to about remove the edge completely. I went to the water stones and was able to re-establish a nice edge. So far it is holding that edge quite well. My interpretation of this is that the sharpmaker is an inappropriate method of sharpening this knife with aogami super steel. I suppose time will tell and I will upgrade the rating to 5 stars if the knife holds an edge well long term and responds well consistently to the waterstones. If anybody has some illumination about what happened with the ceramic sharpmaker please share. Thanks!