Some of our loyal, longtime customers may remember the first knife models produced for our "Fu-Rin-Ka-Zan" (風林火山) Brand, which were hammer forged and handmade by the Forge Smith Teruyasu Fujiwara in the year 2012. Since then, we have concentrated on expanding the selection of Japanese "Wa" style Traditional forged knives (和風打刃物) that are available in our Fu-Rin-Ka-Zan range. Today, we are glad to be reviving the Fu-Rin-Ka-Zan White Steel No.1 Knife Series with the introduction of some new models.
To produce these 風林火山 White Steel No.1 Series 'revival knives', we have once again worked with Master Blacksmith Teruyasu Fujiwara, who is a Licensed Sword Smith based in Tokyo. For over 4 generations, the Fujiwara family has maintained their traditional blade smithing techniques and processes, such as the Hidukuri (火造り) hot forging technique. 4th generation smith, Teruyasu Fujiwara, has a strong passion for traditional knives and produces them with great confidence. His desire is to make heirloom-quality knives that can be passed down for generations, allowing many people to experience and enjoy their exceptional cutting performance and the soul of traditional Japanese craftsmanship.
The blade’s core is made from a very pure Japanese Carbon steel called “White Steel No.1" (SHIROGAMI #1) and is hardened to HRc. 63. This core has been forge-welded (Tan-setsu) with outer layers of soft stainless steel that have a unique surface texture, called "NASHIJI" in Japanese ("Pear skin"). We have found there is a fairly big demand for Carbon steel blades, especially from professionals and serious users; Many of these customers prefer very pure "White Steel" blades over other carbon steels because it offers remarkable cutting performance and is easy to re-sharpen. Unlike the stamped, die-cut or laser-cut blades of machine-made production knives, these hand forged blades are shaped with a hot forging process called “Hidukuri”. This technique utilizes repeated hammer blows to improve the micro-structure of the Hagane ("Edge steel"), by making it finer and tougher. This secret is why forged knives have better edge durability and sharpness than production knives. For ease of maintenance, the outer layers of soft Stainless Steel provide good rust resistance (Only the blade core is likely to discolor or rust) and also increased resistance to bending and breaking.
The light-weight handle is made from water-resistant Black Pakka Wood and the blade Tang is Taper Ground. The handle is slimmer than most Western-style handles that have a metal bolster, but it still provides a fine grip and is well balanced.
These knives clearly show Master Fujiwara’s long history and experience with traditional forging techniques and processes, yet we think they will also meet the needs and demands of contemporary users. We especially recommend these fine traditional forged knives to people who appreciate or need extra cutting performance and people who would like to own a knife that displays the soul of craftsmanship.
Each knife is fully sharpened with whetstones by hand, now available and ready to perform your cutting tasks.
The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Santoku knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
Notice: Due to the hand forging process, the thickness of each blade will vary slightly. Compared with other knives, the portion of spine near the handle is relatively thick, but it consistently tapers towards the tip and provides great cutting performance.
Knife Model: Fu-Rin-Ka-Zan White Steel No.1 Series Wa Santoku
Blade Material: White Steel No.1 with Stainless Steel Cladding
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Black Pakka Wood Handle
Saya Included: No.
Wa Santoku 180mm (7")
This knife comes with 50/50 double bevel edge geometry for both right-handed and left-handed use.
Please Note: In general, Japanese Kitchen Knives are designed for right hand use and their blades have a relatively strong convex grind on the right-hand side and relatively weak convex grind (almost straight) on the left-hand side. However, double bevel edge knives with a 50/50 grind can be used by both right-handed and left-handed people without any problems.
We believe that Japanese knives have the best quality and cutting performance in the world, and we hope that you will enjoy the fine craftsmanship and sharp edge of your new knife. With proper care, your new Japanese knife will be your faithful cooking partner for many years to come.
The Carbon Steel blade core of this kitchen knife can discolor or rust easily. Consequently, extra care and attention are required to prevent it from rusting.
I didn't notice this was a TF knife until after ordering. I wanted a shorter knife because my kitchen is small and this knife has a nice height and profile. The grind is better then expected and while the choil looks good there are some high spots down the blade that caused wedging on some carrots. The tip is nice and thin, the edge bevel on the right side is a little big for my taste. The weight is 158g, balance point is right in front of the heel. Choil is slightly rounded, the spine is not and needs some work. Overall theres better bang for your buck knives out there. But this is handmade and has that charm. I did already thin it out a bit and now its my goto knife for daily cooking.
High-performing knife with good fit and finish. The spine of the knife is not rounded and is bit sharp which needs a little sanding. the Choi is rounded though. I really like the taper from the neck to the tail in the handle which avoids a handle heavy balance. The handle doesn't feel whimpy, rather solid. Not a laser despite the taper to the point, so you might experience wedging cutting hard vegi aka. carrot. Great knife for what it is.
Great beautiful knife. Very rustic and a pleasure to own. Like having an antique VW 1969 Bus instead of a new modern porsche. I bought all the different ones available in this series. But everyone to their own taste. At JCK there are knives which fit all tastes and budgets. What more could you ask for!
I'm impressed with this Santoku. Simple design but beautiful. The real thing looks much better than the photo. Push cutting is amazing..
This knife is interesting. Superb proportions and geometry. Efficient in the hand. It’s beautiful, too, despite some minor finish issues on the handle. The stainless cladding is good, although one does need to give the cutting edge the attention of a full carbon blade.