Our Fu-Rin-Ka-zan Aogami Super Custom Damascus Series knives are forged by Master Yamamoto. Based in Takefu City, Fukui Prefecture, this talented and passionate forge smith was the apprentice of, and is the successor to, the legendarily experienced forge smith Master Asai.
Master Yamamoto's custom hammer forging process brings out the maximum potential of the premier-quality Japanese Aogami Super Carbon Steel blade core (HRc. 63-64), which is clad with a beautiful Damascus laminate that is made with alternating layers of Aogami Super steel and soft iron. Yamamoto’s trademark "Vortex Damascus" pattern it is clearly distinguishable from other Damascus patterns and it is also our favorite.
The high quality handles are made with Walnut Wood and have a black pakkawood ferrule. The comfortable octagonal handle shape allows precise control and provides authentic Japanese styling.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Knife Model: Fu-Rin-Ka-Zan Aogami Super Custom Damascus Series Wa Santoku
Blade Material: Aogami Super Damascus
Rockwell Hardness (HRc): 63 to 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Walnut Wood Handle with black pakkawood ferrule
Saya Included: No.
| Wa Santoku 165mm (6.4")|
Cutting edge length: 170mm (6.6")
Total Length: 310mm (12.2")
Blade Thickness: 3.8mm (0.14")
Blade Width: 47mm (1.8")
Handle Length: 128mm (5.0")
Total Weight: 121g (4.2oz)
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 the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
I have a modest collection of Japanese knifes in various shapes and steels, and this is my hands-down! favorite for multi-function every-day use. This is the one I reach for 90% of the time. The Aogami Super steel sharpened quickly to a razor edge (3000, 5000 + leather strop) and maintains the edge longer than any of my other knives in white and blue carbon steel. The 165mm size and santoku shape accommodate most everyday tasks in my home kitchen. The weight and balance is perfect from tip to heel and Master Yamamoto's Damascus layering, walnut handle and excellent overall finish is a huge bonus at an exceptional value. I’ve purchased several knives from JCK this past year, and I HIGHLY recommend JCK for excellent product assortment, detailed and accurate descriptions, lightening-quick shipping and outstanding reliable service. Thank you, Koki!