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Fu-Rin-Ka-Zan R-2 Vortex Damascus Wa Series Wa Sujihiki (240mm and 270mm, 2 sizes, Octagon Shaped Red-Sandalwood Handle)

Availability: Normally ships the same day

For our new Fu-Rin-Ka-Zan Brand Wa Series, we have closely worked with Master Forge-Smith Master Yamamoto in Takefu City where has been famous for traditional hammer forged knives (Echizen Uchi-Hamono).

   Here are the impressive Traditional forged knives from Master Yamamoto, using the Special Powdered High Speed Tool Steel material “R-2”, a proven steel for outstanding cutting performance with a longer edge retention and good rust resistance (easy maintenance).

    We have requested Master Yamamoto to use R-2 Powdered high speed tool steel material with his fine hammer forging process. His hammer forging technique makes the steel components finer and stabilized for much better cutting performance, resulting this R-2 blade is comparable with other famous powdered steels "ZDP-189 and Cowry-X" in term of the edge retention.

It also features Master Yamamoto’s original method and idea of Damascus blade with repeated circled layers. He called this unique Damascus layered patterns as “Uzushio”(whirlpools)

Sparkling white & silver (nickel) vortex Damascus layers patterns in Dark Grayish Colored blade are elegantly matches with beautiful natural wood texture of Octagon Shape Red-Sandalwood handle with Black Pakka Wood ferrules.

    For those who demand extra cutting performance over the stainless steel blade, and for those who seek something more Japanese Traditional taste, unique Damascus knives, we are proud to introduce and recommend this traditional forged knife.

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 R-2 Vortex Damascus Series Wa Sujihiki

Blade Material:  R-2 Damascus

Rockwell Hardness (HRc): 63

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

Handle Material: Octagon Shaped Red Sandal Wooden Handle with Black Pakka Wood Ferrule

Saya Included: No.


Wa Sujihiki 240mm (9.4")
Cutting edge length: 245mm
Total Length: 400mm
Blade Thickness: 3mm
Blade Width: 41mm
Handle Length: 138mm
Total Weight: 156g

Wa Sujihiki 270mm (10.6")
Cutting edge length: 275mm
Total Length: 430mm
Blade Thickness: 3.6mm
Blade Width: 45mm
Handle Length: 138mm
Total Weight: 220g


Fu-Rin-Ka-Zan R-2 Vortex Damascus Wa Series Wa Sujihiki (240mm and 270mm, 2 sizes, Octagon Shaped Red-Sandalwood Handle)


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 Powdered High Speed Tool Steel blade kitchen knife that has a rust resistance for easy maintenance. However, it may get rust, if kept in wet condition. 

  • 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, 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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