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Fu-Rin-Ka-Zan


Custom Limited Edition, Fu-Rin-Ka-Zan Aogami Super Kurouchi Series Wa Sujihiki 240mm (9.4 inch. FCL-93)

Availability: Normally ships the same day


This is the Custom Limited Edition and result of Collaborative works with Custom Handle Maker for making one of a kinds, Custom Limited Edition Fu-Rin-Ka-Zan Aogami Super Kurouchi Wa Santoku Knife.

Talented forge-smith Master Yamamoto, of Takefu City, recently finished these unique Kurouchi (“Black-forged”) finished Aogami Super Knives. The blade core is made from Japan’s premium high carbon steel, Hitachi Aogami Super (“Blue Super Steel”) (HRc. 64), is sandwiched between two layers of corrosion-resistant, soft stainless steel – a steel that is not often combined with a Kurouchi finish. Because Aogami Super is somewhat corrosion-resistant, these knives should not require a lot of maintenance. However, please note that the exposed blade core can discolor or rust if it is exposed to acid, salt or water for a long time.

This knife has a Octagon Shaped Custom Wa Handle (Stabilized and Dyed Box Elder Burl body, Resin ferrule, Avonite collar and endcap with Brass and Blue spacers)

Now you can enjoy a knife that has not only a powerful traditional-style Kurouchi finish, but also an Aogami Super blade that offers outstanding cutting performance and edge holding!

The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

Knife Model: JCK Original Fu-Rin-Ka-Zan Aogami Super Kurouchi Series Wa Sujihiki

Blade Material:  Aogami Super with Stainless Steel Cladding

Rockwell Hardness (HRc): 64

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

Handle Material: Octagon Shaped Custom Wa Handle (Stabilized and Dyed Box Elder Burl body, Resin ferrule, Avonite collar and endcap with Brass and Blue spacers)

Saya Included: No.

Wa Sujihiki 240mm (9.4")
Cutting edge length: 242mm 
Total Length: 407mm 
Blade Thickness: 4.5mm 
Blade Width: 41mm 
Handle Length: 143mm 
Total Weight: 232g

  

 

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 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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