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Custom Limited Edition, Hattori FH Series HFCL-4 Wa Gyuto 240mm (9.4 inch)

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 Hattori FH Series  Wa Gyuto 240mm knife.

After years of collaborative work with the Knife Forums "In the Kitchen" members and the premier knife maker, Mr. Ichiro Hattori, we are proud to introduce our first JCK Original, FH Series Hattori / Forums high end Chef's knives. 

The Hattori FH Series knives are produced in very small batches to ensure the highest levels of quality and performance. Every detail in design and manufacture has been taken into consideration, from the blade geometry to the special heat treat process and the blade finish.

The blade is made of VG-10 Cobalt Steel (HRc. 60 to 61). Even though the blade has a simple appearance, we can see Hattori’s detailed work and high level of craftsmanship - Especially the fine hand sharpening and polishing.

We have been working closely with Hattori to develop this new Wa Gyuto 240mm, which we hope will meet the needs of our customers and the current market trends.

The new Hattori FH Series Wa Gyuto 240mm Knife has a narrow blade tip and a spear point blade shape that not only looks smart, but is also highly practical for fine slicing and cutting tasks. The finger choil is carefully rounded by hand to provide a comfortable grip and allow good clearance between your hand and the cutting board.

This Hattori Wa Gyuto knife comes with Innovative Octagonal Ebonywood handle with a Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers. For safekeeping, this knife comes with a matching Black Lacquered Saya (Sheath) with a black pakkawood Saya pin.

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

 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, Custom Limited Edition, Hattori FH Series HFCL-4 Wa Gyuto 240mm

Blade Material: VG-10 Stainless Steel

Rockwell Hardness (HRc): 60 to 61

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

Handle Material: Innovative Octagonal Ebonywood handle with a Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers

Saya Included: Yes.


Wa Gyuto 240mm (9.4")
Cutting edge length: 231mm
Total Length: 390mm
Blade Thickness: 2.2mm
Blade Width: 49mm
Handle Length: 145mm
Total Weight: 187g


     Custom Limited Edition, Sukenari HAP-40 Clad Wa Gyuto 210mm (8.2 inch, SCL-22)


    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.



    This is the Stainless steel blade kitchen knife that has a good 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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