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Fu-Rin-Ka-Zan


Fu-Rin-Ka-Zan White Steel No.1 Series FRKZW1-4 Nakiri 165mm (6.4 inch)

Availability: Normally ships the same day


 Some of our loyal, longtime customers may remember the first knife models produced for our "Fu-Rin-Ka-Zan" (風林火山) Brand, which were hammer forged and handmade by the Forge Smith Teruyasu Fujiwara in the year 2012. Since then, we have concentrated on expanding the selection of Japanese "Wa" style Traditional forged knives (和風打刃物) that are available in our Fu-Rin-Ka-Zan range. Today, we are glad to be reviving the Fu-Rin-Ka-Zan White Steel No.1 Knife Series with the introduction of some new models.

 To produce these 風林火山 White Steel No.1 Series 'revival knives', we have once again worked with Master Blacksmith Teruyasu Fujiwara, who is a Licensed Sword Smith based in Tokyo. For over 4 generations, the Fujiwara family has maintained their traditional blade smithing techniques and processes, such as the Hidukuri (火造り) hot forging technique. 4th generation smith, Teruyasu Fujiwara, has a strong passion for traditional knives and produces them with great confidence. His desire is to make heirloom-quality knives that can be passed down for generations, allowing many people to experience and enjoy their exceptional cutting performance and the soul of traditional Japanese craftsmanship.

 The blade’s core is made from a very pure Japanese Carbon steel called “White Steel No.1" (SHIROGAMI #1) and is hardened to HRc. 63. This core has been forge-welded (Tan-setsu) with outer layers of soft stainless steel that have a unique surface texture, called "NASHIJI" in Japanese ("Pear skin"). We have found there is a fairly big demand for Carbon steel blades, especially from professionals and serious users; Many of these customers prefer very pure "White Steel" blades over other carbon steels because it offers remarkable cutting performance and is easy to re-sharpen. Unlike the stamped, die-cut or laser-cut blades of machine-made production knives, these hand forged blades are shaped with a hot forging process called “Hidukuri. This technique utilizes repeated hammer blows to improve the micro-structure of the Hagane ("Edge steel"), by making it finer and tougher. This secret is why forged knives have better edge durability and sharpness than production knives. For ease of maintenance, the outer layers of soft Stainless Steel provide good rust resistance (Only the blade core is likely to discolor or rust) and also increased resistance to bending and breaking.

 The light-weight handle is made from water-resistant Black Pakka Wood and the blade Tang is Taper Ground. The handle is slimmer than most Western-style handles that have a metal bolster, but it still provides a fine grip and is well balanced.

 These knives clearly show Master Fujiwara’s long history and experience with traditional forging techniques and processes, yet we think they will also meet the needs and demands of contemporary users. We especially recommend these fine traditional forged knives to people who appreciate or need extra cutting performance and people who would like to own a knife that displays the soul of craftsmanship.

 Each knife is fully sharpened with whetstones by hand, now available and ready to perform your cutting tasks.

 The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.

Notice: Due to the hand forging process, the thickness of each blade will vary slightly. Compared with other knives, the portion of spine near the handle is relatively thick, but it consistently tapers towards the tip and provides great cutting performance.

Knife Model: Fu-Rin-Ka-Zan White Steel No.1 Series Nakiri

Blade Material: White Steel No.1 with Stainless Steel Cladding

Rockwell Hardness (HRc): 63

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

Handle Material: Black Pakka Wood Handle

Saya Included: No.

 

Nakiri 165mm (6.4")
Cutting edge length: 165mm (6.4")
Total Length: 290mm (11.4")
Blade Thickness: 2.2mm (0.08")
Blade Width: 54mm (2.1")
Handle Length: 117mm (4.6")
Total Weight: 173g (6.1oz)

  

Fu-Rin-Ka-Zan Aogami Super Kurouchi Series FAB-4 Wa Santoku 170mm (6.6 inch, Octagon Shaped Red-Sandal Wood Handle)

 

This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.

Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.

We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.

Important

The Carbon Steel blade core of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.

  • Please do not put the knife in a dishwashing machine for cleaning.
  • Please do not leave the knife in water or wet conditions for a long time.
  • After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in a dry place.
  • This knife is extremely sharp! Please use extreme care when handling and storing it.
  • Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
  • Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
  • When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.
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5.0 Based on 12 Reviews
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Filter Reviews:
    SB
    10/14/2021
    Sean B.
    United States United States
    I recommend this product
    Quality Nakiri

    Understated style that looks great on the rack. Great edge and has become a true workhorse in my kitchen helping keep my mise en place tight and tidy. Make sure you buy the oil and kit to maintain at its highest level.

    WS
    10/07/2021
    Wolfgang S.
    Germany Germany
    I recommend this product
    This is phantastic

    Normally I have a Petty. But this is phantastic. So sharp. You feel the different with the onion.much better.

    JapaneseChefsKnife.Com Fu-Rin-Ka-Zan White Steel No.1 Series FRKZW1-4 Nakiri 165mm (6.4 inch) Review
    SH
    09/24/2021
    STUART H.
    United States United States
    I recommend this product
    Knives

    I’m very pleased with the knives that I purchased. The quality and craftsmanship are outstanding. This is my go to place for quality knives.

    PR
    08/25/2021
    Pongwarin R.
    United States United States
    Very nice knife

    Razor sharp, very good edge retention, well balance and beautiful.

    JapaneseChefsKnife.Com Fu-Rin-Ka-Zan White Steel No.1 Series FRKZW1-4 Nakiri 165mm (6.4 inch) Review
    AD
    08/09/2021
    Allan D.
    Australia Australia
    I recommend this product
    Fu-Rin-Ka-Zan White Steel No.1 Series FRKZW1-4 Nakiri 165mm (6.4 inch)

    I now have several knives from Japanese Chefs Knife. This Nakiri, my latest purchase is just sensational. As usual it arrived in just a few days. How Koki can get a parcel from Japan to Australia faster than Australia Post does Sydney to Canberra beats me. This knife is beautifully balanced and laser sharp. Yep, it is sharper than razor sharp. It nearly falls through the material you are cutting. The deep blade enables you to cut very accurately and easily through every vegetable. I would recommend this brand and style of knife to anyone. My wife says I must now keep off Koki's website as I have run out of room on the knife rack. Perhaps just enough room for the little Petty knife I am looking at?

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