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Fu-Rin-Ka-Zan


Custom Limited Edition, Fu-Rin-Ka-Zan R-2 Damascus Wa Series Nakiri 165mm (6.4 Inch, FCL-31)

Availability: Normally ships the same day


This Custom Limited Edition Fu-Rin-Ka-Zan R-2 Damascus Nakiri Knife was produced in Collaboration with a Custom Handle Maker, who makes beautiful "one-of-a-kind" handles.

To produce our new Fu-Rin-Ka-Zan "R-2 Damascus Wa Series" we have worked closely with Master Forge-Smith Master Yamamoto in Takefu City; a place famous for producing traditional hammer forged knives (Echizen Uchi-Hamono).

Here are Master Yamamoto’s impressive traditionally forged knives, which are made using “R-2” Powdered Metallurgy High Speed Tool Steel; a well-proven steel that provides outstanding cutting performance, excellent edge retention and good rust resistance (Easy to maintain).

We requested that Master Yamamoto produce these knives using his fine hammer forging process and R-2 Powdered metallurgy steel. His traditional hammer forging technique makes the micro-structure of the steel finer, allowing the production of a very stable cutting edge that provides superior edge retention and cutting performance. In fact, the edge retention of Master Yamamoto’s R-2 blades is comparable to other famous powdered steels, such as ZDP-189 and Cowry-X.

The sparkling, silver-white Nickel Steel and the dark gray Stainless Steel layers of the patterned Damascus blade elegantly matches the beautiful Octagonal Custom Handle, which is made from "Stabilized Box Elder Burl Wood  & Resin Hybrid Handle & Endcap" (Stabilized and Dyed Figured Maple Ferrule; Copper Spacers)

Whether you are looking for a low-maintenance stainless steel knife with excellent cutting performance, or looking for a unique Damascus knife with Traditional Japanese styling, we are proud to introduce and thoroughly recommend these traditionally forged knives from Master Yamamoto.

 This knife comes packaged in an elegant wooden presentation box that is secured with woven fabric ties / straps.

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.

Knife Model: Custom Limited Edition, JCK Original Fu-Rin-Ka-Zan R-2 Damascus Series Nakiri

Blade Material:  R-2 Damascus

Rockwell Hardness (HRc): 63

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

Handle Material: Octagonal Custom Stabilized Box Elder Burl Wood  & Resin Hybrid Handle & Endcap (Stabilized and Dyed Figured Maple Ferrule;  Copper Spacers)

Saya Included: No.

Nakiri 165mm (6.4")
Cutting edge length: 165mm
Total Length: 325mm
Blade Thickness: 2.8mm
Blade Width: 53mm
Handle Length: 139mm
Total Weight: 200g

 

 

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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