We have been proud to work with our team of top-ranking craftsman from Sakai, Osaka, who produce our Fu-Rin-Ka-Zan series of knives.
Their work is always impressive, with fine attention to details and excellent fit and finish.
This basic and classic Japanese Traditional Style knife is made with a core of the very popular, high purity, Hitachi White No2. Japanese high carbon steel, which is sandwiched between two layers of soft iron. The blade is carefully hand ground to create superb cutting geometry and it is beautifully hand polished. Indeed, the overall fit and finish of the knife is excellent.
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.
Knife Model: JCK Original Fu-Rin-Ka-Zan White Steel No.2 Series Wa Santoku
Blade Material: White Steel No.2 Clad
Rockwell Hardness (HRc): 60 to 61
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 180mm (7")|
Cutting edge length: 170mm
Blade Thickness: 3mm
Blade Width: 48mm
Total Weight: 145g
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.
Im a professional chef who uses knives everyday and this knife is brilliant for almost every job and stays sharp for a long time!
The use of Shirogami #2 and the great handle makes this a wonderful knife for lovers of classical Japanese knives. It cuts wonderfully, the handle is ambidextrous and quite ergonomic. I did have to oil the handle with linseed oil to make it more durable, and that also made it look even prettier. This is going to be one of my favorite knives to chop vegetables with.
Beautiful knife which at first had a small imperfection with the blade. Koki organised to have this rectified and back to me very swiftly. I am now very pleased with the knifes quality and performance and I look forward to purchasing more from JCK in the future.
This is my first "nice" knife and so far everything is going well! I wasn't aware of patina build-up so I thought the knife was rusting but it's not. The grip feels REALLY good (for me), and the knife looks great! My product was shipped earlier than I was expecting, thank you for the great service!
Yhe knife is very very sharp, light to handle, very beautiful aesthetically. I highly recommend it. The customer service was excellent, they immediately replied to the email I had sent. A really very welcome gift, it amazed everyone.