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Custom Limited Edition, Fu-Rin-Ka-Zan HAP-40 Wa Series Wa Gyuto 270mm (10.6 Inch, FCL-22)

Fu-Rin-Ka-Zan

Availability: Normally ships the same day



This Custom Limited Edition Fu-Rin-Ka-Zan HAP-40 Wa-Gyuto Knife was produced in Collaboration with a Custom Handle Maker, who makes beautiful "one-of-a-kind" handles.

Hitachi HAP-40 is currently one of the most mysterious and attractive steels produced in Japan. This hi-tech powdered metal steel alloy has a very rich chemical position and, when it is forged and heat-treated properly, we believe that it probably offers better cutting performance and edge retention than any other high-quality Japanese steel.

 Sukenari’s knowledge of traditional forging processes and their extensive experience with modern, high performance, steels proved to be invaluable while perfecting these new HAP-40 knives. Master Hanaki, Sukenari’s innovative and energetic knife maker and Master forge-smith, has successfully managed to extract the best cutting performance and edge retention from these HAP-40 knives (HRc. 68). They are perfect for customers who love testing exotic hi-tech steels, or those who appreciate knives with outstanding cutting performance and edge retention.

 Master Hanaki believes that these new HAP-40 knives offer very competitive cutting performance and edge retention relative to his ZDP-189 and Aogami Super knives. In addition, HAP-40 offers better toughness than ZDP-189, - even when it is heat-treated to a higher Rockwell hardness. Consequently, Master Hanaki has confidence that the new Sukenari HAP-40 knives will prove to be some of the best performing and most practical knives that Sukenari offer.

 This Fu-Rin-Ka-Zan Custom Limited Edition HAP-40 knife is fitted with the beautiful Octagonal Custom Handle, which is made from "Stabilized Box Elder Burl Wood" (Corian Ferrule & Butt; Nickel Silver Spacer). For safekeeping, this knife comes with a matching Black (Lacquered) Wooden Saya ("Sheath") and a black pakkawood Saya pin.

The Gyuto is the Japanese version of the classic Western Chef’s knife. It 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 Gyuto is true multi-purpose knife.

Knife Model: Custom Limited Edition, JCK Original Fu-Rin-Ka-Zan HAP-40 Series Wa Gyuto

Blade Material:  HAP-40

Rockwell Hardness (HRc): 68

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

Handle Material: Custom Octagon Shaped Handle  "Stabilized Box Elder Burl Wood" (Corian Ferrule & Butt; Nickel Silver Spacer)

Saya Included: Yes. (Black Wooden Saya)

Wa Gyuto 270mm (10.6")
Cutting edge length: 255mm
Total Length: 420mm
Blade Thickness: 3mm
Blade Width: 53mm
Handle Length: 150mm
Total Weight: 275g

 

 

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 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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