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Fu-Rin-Ka-Zan


Fu-Rin-Ka-Zan "Sea Clouds" Aogami Super Series FASC-4 Wa Santoku 170mm (6.6 Inch)

Availability: Normally ships the same day


 Talented forge smith Master Yamamoto, of Takefu City, recently finished these traditional hammer forged Aogami Super Knives. The blade core is made from Japan’s premium high carbon steel, Hitachi Aogami Super ("Blue Paper Super Steel") (HRc. 64) and it has been sandwiched between two layers of soft, corrosion-resistant stainless steel. Because Aogami Super steel is somewhat corrosion-resistant, these knives should not require a lot of maintenance. However, please note that the exposed blade core can discolor or rust if it is exposed to acid, salt or water for a long time.

 When we carefully inspect the Aogami Super blade, we see a vivid cladding layer line and, around the blade core, there appear to be beautiful clouds (Created by media blasting). Master Yamamoto decided to name this finishing style 雲海, or "Sea Clouds". We think this great name really captures the essence of these new Fu-Rin-Ka-Zan Aogami Super knives. At fist glance they have a simple appearance, but if you look closer, you will clearly sense the craftsman's passion for these knives.

 Each knife is fitted with a comfortable, octagonal Chestnut wood handle, which has a Black Pakkawood ferrule.

 Now you can enjoy a knife that has not only has the looks of a classic Japanese traditional-style finish, but also an Aogami Super blade that will offer outstanding cutting performance and edge holding!

 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. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Santoku knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise. 

Knife Model: Fu-Rin-Ka-Zan "Sea Clouds" Aogami Super Wa Series Wa Santoku

Blade Material: Aogami Super with Stainless Steel Cladding

Rockwell Hardness (HRc): 64

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

Handle Material: Octagonal Chestnut Wood Handle with Black Pakkawood Ferrule

Saya Included: No.

 

Wa Santoku 170mm (6.6")
Cutting edge length: 170mm
Total Length: 310mm
Blade Thickness: 4.2mm
Blade Width: 48mm
Handle Length: 128mm
Total Weight: 151g

  

Fu-Rin-Ka-Zan Aogami Super FASY-4 Wa Series Wa Santoku 170mm (6.6 Inch)

 

This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.

Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.

We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.

Important

The Carbon Steel blade core of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.

  • Please do not put the knife in a dishwashing machine for cleaning.
  • Please do not leave the knife in water or wet conditions for a long time.
  • After use, please hand wash the blade, bolster and handle thoroughly. After washing, wipe the knife clean and dry with a soft cloth, then apply Tsubaki (Camellia) oil to the blade before storing it in a dry place.
  • This knife is extremely sharp! Please use extreme care when handling and storing it.
  • Unlike German-made knives, Japanese knife blades are ground to a thin cutting edge for improved cutting performance and easier re-sharpening. Please protect the blade edge from hitting hard materials, or it might chip or crack.
  • Please do not use the knife to cut frozen foods, bone, or any hard shell foods such as lobster or crab.
  • When your knife eventually becomes dull, we recommend using Japanese whetstones to re-sharpen it.
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Customer Reviews
5.0 Based on 2 Reviews
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Filter Reviews:
YL
10/02/2020
Yun L.
United States United States
I recommend this product
Solid performance, great looking

the knife came in sharp, fit and finish is good as well. Choi and spine is polished to ensure a comfortable holding. Gets screaming sharp once I thinned the edge a bit more. The only negative is that the wood handle is a bit dry. I rub it with some mineral oil over night, and it gets better. Overall, very nice knife

SR
09/17/2020
Stephen R.
United States United States
I recommend this product
Aogami Super 170 mm Wa Santoku

My all around kitchen knife at this point. Sharpens easily, holds a great edge and is beautifully constructed. Thank you Koki for making this gem available.

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