These Fu-Rin-Ka-Zan new Japanese Traditional forged knives are just finished and available now from the collaboration work with passionate forge-smith Sukenari.
Japan's premier quality Hagane - "Aogami Super" (“Super Blue Steel”) - for the core blade material. This steel has a rich chemical composition that includes high quantities of Carbon (1.40 to 1.50), a little Chromium (0.30 to 0.50) and Tungsten (2.00 to 2.50), which results in exceptional edge retention.
When people select own knife, cutting performance and edge retention are always one of the priority list. Moreover, it will be great if the knife does not require much additional care and attention in terms of daily maintenance,
This “Fu-Rin-Ka-Zan Aogami Super Wa Series ” knife matches aforementioned preferences very well.
Its blade is made of Japan’s premium high carbon steel, Aogami Super (“Blue Super Steel”), which is sandwiched between two layers of soft stainless steel and then heat treated to HRc. 64. It is corrosion-resistant and therefore low-maintenance; only the exposed blade core / cutting edge of Aogami Super is likely to discolor or rust.
Master Hanaki, Sukenari’s innovative and energetic knife maker and Master forge-smith, has successfully managed to produce highly practical High Carbon Steel knives for all of carbon steel lovers, who will appreciate the cutting performance and outstanding edge retention of Aogami Super.
This knife has a comfortable octagonal magnolia wood handle, which has a buffalo horn ferrule. For safekeeping, each knife comes with a matching magnolia wood Saya (Sheath) with a black pakkawood Saya pin.
The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Knife Model: JCK Original Fu-Rin-Ka-Zan Aogami Super Wa Series Sujihiki
Blade Material: Aogami Super Clad
Rockwell Hardness (HRc): 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Sujihiki 240mm (9.4")
Cutting edge length: 233mm
Total Length: 382mm
Blade Thickness: 2.6mm
Blade Width: 32mm
Handle Length: 135mm
Total Weight: 115g
Kiritsuke 270mm (10.6")
Cutting edge length: 257mm
Total Length: 413mm
Blade Thickness: 2.6mm
Blade Width: 35mm
Handle Length: 140mm
Total Weight: 135g
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 or 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.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a 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.