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Fu-Rin-Ka-Zan Pure Sweden Stainless Steel Wa Series Wa Gyuto (210mm to 270mm, 3 sizes)

Fu-Rin-Ka-Zan

Availability: Normally ships the same day



Our Special Craftsman Team specializes in making only the highest-grade of Japanese traditional-style knives, which can only be produced using time-consuming hand work and extraordinary attention to detail during every step of hand making.

The blade is made from solid Swedish stainless steel (HRc. 60), which is well known for its purity and fine grain structure. The combination of this steel and the finely sharpened blades of the knife, mean they are particularly good for precise or detailed cutting tasks.

Japanese traditional-style octagonal handle is made from magnolia wood, and have a water buffalo horn ferrule. Each knife also includes a matching magnolia wood Saya (“Sheath”) for safekeeping.

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.

Knife Model: JCK Original Fu-Rin-Ka-Zan Sweden Stainless Steel Series Wa Gyuto 

Blade Material:  Pure Sweden Stainless Steel

Rockwell Hardness (HRc): 60

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.

 

Wa Gyuto 210mm (8.2")
Cutting edge length: 202mm
Total Length: 350mm
Blade Thickness: 2.4mm
Blade Width: 42mm
Handle Length: 133mm
Total Weight: 108g

Wa Gyuto 240mm (9.4")
Cutting edge length: 235mm
Total Length: 385mm
Blade Thickness: 2.4mm
Blade Width: 47mm
Handle Length: 135mm
Total Weight: 140g

Wa Gyuto 270mm (10.6")
Cutting edge length: 263mm
Total Length: 425mm
Blade Thickness: 2.4mm
Blade Width: 51mm
Handle Length: 145mm
Total Weight: 175g

 

 

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 handed 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 quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time. 

Important

This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for long time.
  • After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • 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, hard foods such as lobster and crab which have hard surface.
  • We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.

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