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Fu-Rin-Ka-Zan


Fu-Rin-Ka-Zan YUTAKA 豊佳 Series ZDP-189 Edition FZYP-10 Wa Gyuto 240mm (9.4 Inch, Octagon Shaped Ebonywood Handle with Fancy Pink&Green Turquoise Composite Stone Ferrule & Butt)

Availability: Normally ships the same day


For nearly decade, we have been working with a small selection of top-ranked Japanese forge smiths to make Traditional Forged Knives for our Fu-Rin-Ka-Zan brand.

Due to the forge smith’s extensive experience in hammer forging and traditional handcrafting processes, their special effort and their continuous research, we can now offer our customers traditional forged knives in premium Japanese steel.  

The Fu-Rin-Ka-Zan YUTAKA 豊佳 Series: Special Limited Edition versions of our Limited Production Fu-Rin-Ka-Zan Traditional Forged Knives.

The Fu-Rin-Ka-Zan YUTAKA 豊佳 Series harmoniously marries Traditional Handcrafted high-end knife blades with Contemporary, Stylish Wa Handle Designs. 

Our First Edition Fu-Rin-Zan YUTAKA 豊佳 Series knives feature ZDP-189 (HRc. 65), a Premium Japanese Powdered Tool Steel that offers outstanding edge retention.

Forging and hand sharpening ZDP-189 knife blades is very difficult and time-consuming. Passionate Forge Smith Sukenari has devoted many years to testing and refining ZDP-189 knife production techniques and these incredible knives stand as a testament to their hard work and their hammer forging expertise.

To enrich your cooking lifestyle and suit a wide variety of needs and preferences, this Fu-Rin-Ka-Zan ZDP-189 FZYP-10 Wa Gyuto 240mm comes with a Innovative Octagonal Ebony wood handle with a Fancy Pink&Green Composite Stone Ferrule & Butt with Nickel Silver Spacers, and a matching Black Lacquered wood Saya (Sheath) with a black pakkawood Saya pin.

The lightweight, Wa Gyuto can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Wa Gyuto is true multi-purpose knife.

Please perceive and feel the craftsman’s spirit and passion for creating knives with next-level cutting performance and originality.

Knife Model: Fu-Rin-Ka-Zan YUTAKA 豊佳 Series FZYP-10 Wa Gyuto 240mm

Blade Material:  ZDP-189 Clad

Rockwell Hardness (HRc): 65

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

Handle Material: Octagonal Ebony wood handle with a Fancy Pink&Green Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers

Saya Included: Yes.

  

Wa Gyuto 240mm (9.4")
Cutting edge length: 235mm
Total Length: 390mm
Blade Thickness: 2.6mm
Blade Width: 50mm
Handle Length: 145mm
Total Weight: 254g

  

Fu-Rin-Ka-Zan ZDP-189 Wa Series Wa Gyuto (210mm to 270mm, 3 sizes, Special Ebonywood Handle)

 

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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