Availability: Normally ships the same day
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 Japanese Yew 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. Japaense Yew Wood often has been used for the Wa Handles from long time ago. It has smooth surface and makes comfortable touch, grip and strength.
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. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Gyuto knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
Knife Model: JCK Original Fu-Rin-Ka-Zan Aogami Super Wa Series Wa Gyuto
Blade Material: Aogami Super Clad
Rockwell Hardness (HRc): 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Japanese Yew Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Wa Gyuto 210mm (8.2")|
Cutting edge length: 205mm
Total Length: 355mm
Blade Thickness: 2.6mm
Blade Width: 48mm
Handle Length: 134mm
Total Weight: 153g
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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.