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 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.
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 Gyuto
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.
Gyuto 180mm (7")
| Gyuto 210mm (8.2")|
Cutting edge length: 211mm (8.3")
Total Length: 330mm (12.9")
Blade Thickness: 2.6mm (0.1")
Blade Width: 52mm (2.0")
Handle Length: 117mm (4.6")
Total Weight: 190g (6.7oz)
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.
The weight feels very good when you first hold it in your hand. As a test, I sliced chives and they cut very well. I am very much looking forward to using this knife in the future.
I bought the knife from Italy and after a week it arrived without problems with Fedex and 8 euros in import taxes. The knife is very nice. I particularly like the Nashiji finish and the bolsterless handle which I find very comfortable and basic. I immediately put it to work for a vegetable soup and the use is very good. It arrived already sharp, I still have to test the durability of the line. The very basic and very Japanese design, despite being a western handle I really like it a lot. In my opinion it has everything it needs to have, including beauty, but no frills
This knife is 210mm, a great size to complement my others. It came very well packaged and very sharp. It is all around very attractive. After several uses, it shows no signs of dulling, so I expect it to need less frequent attention than my stainless blades. The only limitation is, a rather thick spine extends more than half way to the main bevel, limiting the efficiency of cutting larger, firmer items like beet or kabocha
Holds an edge well, and after a little grinding and polishing of the Choil and spine I now have my new line nice, 180mm is perfect size for a small space of work, I'd say it's pretty tall for it's size which I love :)
Fujiwaras are generelly expensive so I was glad to find one at this price point. Great steel and I love the rare geometry for a gyuto (short and high at the heel). The handle is simple. I actually prefer these kinds of handles though (like a crossover of japanese/western) and being full tang makes it durable. Did round of the handles’ edges a bit which made it even better. I think it feels like a sturdy and nimble knife at the same time.