$176.00
Availability: Normally ships the same day
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.
GermanyVery good craftsmanship and quality. Very long durability and sharpness. I can highly recommend this knife.
NetherlandsIt was above all my curiosity about TF's treatment of White#1 @63Rc which brought me to this knife. More than practical considerations, as the — very tasteful! — stainless cladding, and it's size. I haven't been disappointed. Above all, the grinding. This is certainly not my thinnest blade, but it's a fantastic cutter. The steel has, unexpectedly, a remarkable retention. To be noticed: the knife comes out of the box with a more than decent edge. I'm glad I was able to get this at a reasonable price.
South KoreaThe 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.
ItalyI 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
United StatesThis 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
