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Fu-Rin-Ka-Zan Aogami Super Wa Series Wa Petty 165mm (6.4 Inch)

Fu-Rin-Ka-Zan

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 ebony wood handle, which has a buffalo horn ferrule and white spacer. For safekeeping, this knife comes with a matching magnolia wood Saya (Sheath) with a black pakkawood Saya pin.

 A mainstay of professional Western kitchens, the Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts.

Knife Model: JCK Original Fu-Rin-Ka-Zan Aogami Super Wa Series Wa Petty

Blade Material:  Aogami Super Clad

Rockwell Hardness (HRc): 64

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

Handle Material: Octagon Shaped Ebony Wooden Handle with Water Buffalo Horn Ferrule &White Spacer

Saya Included: Yes.

  

Wa Petty 165mm (6.4")
Cutting edge length: 155mm
Total Length: 290mm  Blade Thickness: 2.6mm
Blade Width: 29mm
Handle Length: 120mm
Total Weight: 100g

   

  

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.

Important

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 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 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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