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Fu-Rin-Ka-Zan


Custom Limited Edition, Fu-Rin-Ka-Zan R-2 Damascus Wa Series Wa Gyuto 240mm (9.4 Inch, FCL-18)

Availability: Normally ships the same day


This Custom Limited Edition Fu-Rin-Ka-Zan R-2 Damascus Wa-Gyuto 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 "Ebonywood" (Acrylic Acetate Ferrule; Acrylic Acetate Butt; Brass Spacers). For safekeeping, this knife comes with a matching Black (Lacquered) Wooden Saya ("Sheath") and a black pakkawood Saya pin.

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.

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 R-2 Damascus Series Wa Gyuto

Blade Material:  R-2 Damascus

Rockwell Hardness (HRc): 63

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

Handle Material: Custom Octagon Shaped Handle  "Ebonywood" (Acrylic Acetate Ferrule; Acrylic Acetate Butt; Brass Spacers)

Saya Included: Yes. (Black Wooden Saya)

Wa Gyuto 240mm (9.4")
Cutting edge length: 243mm
Total Length: 406mm
Blade Thickness: 3mm
Blade Width: 52mm
Handle Length: 152mm
Total Weight: 218g

 

 

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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