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Fu-Rin-Ka-Zan


Fu-Rin-Ka-Zan White Steel No.2 Wa Series FW-2 Wa Santoku 180mm (7inch)

Availability: Normally ships the same day


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

 

Fu-Rin-Ka-Zan White Steel No.2 Wa Series Wa Santoku 180mm (7inch)

 

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. 

Important

This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.

  • 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. Please apply Tsubaki oil on the blade 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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RM
06/19/2019
Ramoncito M.

Perfect

Its good and everything but I think im not ready for this yet?? It rusts too quickly for me any advice on how can I maintain this?? Please email me I really love this knife it has a good handle and very comforting to use

06/20/2019
JapaneseChefsKnife.Com

Hello Ramoncito M. Thank you very much for your order and kind message. We are very glad you like your new knife Fu-Rin-Ka-Zan White Steel No.2 Wa Santoku knife. As you know, this knife is made of White Steel No.2 core sandwiched with softiron. Therefore, entire blade has possibility to get rust and discolor if you will leave it with wet condition or if you will leave it in water for long time. For the daily maintenance, we recommend you to keep the blade dry after using and after hand washing. If you will store the knife for long time, we suggest you to put the Tsubaki Oil on the blade which helps well for keeping the knife's good condition. You can also dry the handle part with clean cloth after the handwashing. This daily maintenance helps for keeping the knife's good condition and avoiding the and discolor situation. But there is still possibility the carbon steel blade get small rust and unserious discolor situation. But we believe Carbon steel knives make extra sharpness, edge retention and ease of resharpening than stainless steel knives and we hope you can enjoy the advantage and benefit of Carbon steel knives. We hope you will enjoy cooking life with fine cutting performance and excellent quality Fu-Rin-Ka-Zan White Steel No.2 Wa Santoku knife. Thank you very much again for shopping with us and continued support. Best Regards Koki Iwahara JapaneseChefsKnife.Com

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