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Fu-Rin-Ka-Zan


Fu-Rin-Ka-Zan HAP-40 Series Wa Sujihiki (240mm and 270mm, 2 sizes, Octagonal Bocote Wood Handle)

Availability: Normally ships the same day


 Hitachi HAP-40 is currently one of the most mysterious and attractive steels produced in Japan. This hi-tech powdered metal steel alloy has a very rich chemical position and, when it is forged and heat-treated properly, we believe that it probably offers better cutting performance and edge retention than any other high-quality Japanese steel.

We have worked closely with historical & professional Forge-Smith Sukenari for making the Fu-Rin-Ka-Zan HAP-40 Series Knives. Sukenari’s knowledge of traditional forging processes and their extensive experience with modern, high-performance steels proved to be invaluable when perfecting these new HAP-40 knives. Master Hanaki, Sukenari’s innovative and energetic knife maker and Master forge smith, has successfully managed to extract the best cutting performance and edge retention from these HAP-40 knives (HRc. 68). They are perfect for customers who love testing exotic hi-tech steels, or those who appreciate knives with outstanding cutting performance and edge retention.

Master Hanaki believes that, relative to ZDP-189 and Aogami Super knives, these new HAP-40 knives offer very competitive cutting performance and edge retention. In addition, even when HAP-40 is heat-treated to a higher Rockwell hardness than ZDP-189, HAP-40 offers better toughness. Consequently, Master Hanaki has confidence that these HAP-40 knives will prove to be some of the best performing and most practical knives from Japan.

 Fu-Rin-Ka-Zan HAP-40 knives are fitted with a unique natural wooden texture of Octagonal Bocote wood handle, which has a buffalo horn ferrule. For safekeeping, this knife comes with a matching Black Lacquered wood Saya (Sheath) with a black pakkawood Saya pin. (Both we and Sukenari requested the Japan's selected experienced Wa Handle Craftsman for handcrafting the Octagonal Bocote Wood Handle.)

 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.

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