For the 2026 Holiday Shopping Season, JCK has prepared special knife sets for yourself or as a meaningful gift for someone special.

Fu-Rin-Ka-Zan White Steel No.1 TERUYASU 3Pcs Knife Set

FRKZW1-1 Petty 135mm, FRKZW1-4 Nakiri 165mm, and FRKZW1-6 Gyuto 210mm. Each knife comes with a magnolia wood Saya. Tsubaki Oil & Rust Eraser are also included.

Traditional forging. Nashiji character. White Steel No.1 sharpness.

Our Fu-Rin-Ka-Zan story began in 2012 with knives handcrafted by master blacksmith Teruyasu Fujiwara. This series continues that connection, bringing traditional Japanese forging into everyday cooking.

Each blade has a White Steel No.1 carbon steel core, forge-welded to soft stainless steel cladding through Tan-setsu鍛接 and shaped by Hidukuri火造 hot forging. These are traditional skills we value and hope to see carried forward. The textured Nashiji, or “pear-skin,” finish and subtle variations from blade to blade give each knife its own handmade character.

Hardened to HRc 63 and sharpened by hand on whetstones, the White Steel No.1 edge offers the keen sharpness and rewarding sharpening experience that many carbon steel enthusiasts appreciate. Slim black Pakka Wood handles complete the simple, practical design.

For this set, we chose three complementary knives: the Petty 135mm for small, precise tasks, the Nakiri 165mm for vegetables, and the Gyuto 210mm for versatile everyday preparation. Three useful shapes for enjoying the maker’s craft at the cutting board.

Each knife comes with a magnolia wood Saya. Tsubaki Oil and a Rust Eraser are also included. The stainless cladding makes care easier, but the exposed carbon steel edge still requires prompt cleaning and thorough drying.

We especially recommend this set to cooks who love carbon steel and the distinctive feel of traditional Japanese forged knives. Made not simply to admire, but to use, sharpen, and enjoy.

Fu-Rin-Ka-Zan White Steel No.1 TERUYASU 3Pcs Knife Set

FRKZW1-1 Petty 135mm (5.3 Inch) US$110: A nimble, small general-purpose knife for peeling, trimming, and slicing fruit and vegetables, chopping herbs, and preparing garnishes. Its narrow blade offers control for detailed work. A magnolia wood Saya is included with this knife in the set.

FRKZW1-4 Nakiri 165mm (6.4 Inch) US$210: A dedicated vegetable knife with a tall, rectangular blade for chopping, slicing, and mincing vegetables and fruit. A natural choice for cooks who enjoy preparing plenty of vegetables. A magnolia wood Saya is included with this knife in the set.

FRKZW1-6 Gyuto 210mm (8.2 Inch) US$256: A versatile chef’s knife for vegetables, fruit, meat, and boneless fish. The 210mm blade offers useful reach for larger ingredients, while its pointed tip handles finer preparation. A magnolia wood Saya is included with this knife in the set.

The individual knife prices shown above do not include the magnolia wood Sayas.

Total of individual items, including the three Sayas, Tsubaki Oil & Rust Eraser: US$651.

Also included in this set: three magnolia wood Sayas, one for each knife, Tsubaki Oil & Rust Eraser.

2026 Holiday Special Set Price: US$560

Knife Model: Fu-Rin-Ka-Zan White Steel No.1 TERUYASU 3Pcs Knife Set (FRKZW1-1 Petty 135mm, FRKZW1-4 Nakiri 165mm, FRKZW1-6 Gyuto 210mm)

Maker: Teruyasu Fujiwara

Blade Material: White Steel No.1 (Shirogami No.1) Carbon Steel Core with Soft Stainless Steel Cladding

Blade Finish: Nashiji (Pear-Skin)

Rockwell Hardness (HRc): 63

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

Handle Material: Black Pakka Wood

Saya Included: Yes. Three magnolia wood Sayas, one for each knife.

Other Accessories Included: Tsubaki Oil & Rust Eraser

Dimensions & Weight

 Hand forging results in slight variations in blade shape and thickness. The spine is relatively thick near the handle and tapers toward the tip.

All three knives have 50/50 double-bevel edge geometry suitable for both right- and left-handed use.

These knives are not fully stainless. Although the outer cladding is stainless steel, the exposed White Steel No.1 carbon steel core can discolor or rust and requires extra care.

• Hand-wash only. Do not put the knives in a dishwasher or leave them soaking in water.
• Wipe the blade during use, especially after cutting acidic ingredients. After use, wash carefully and dry the blade and handle thoroughly with a soft cloth.
• Apply a light coat of Tsubaki Oil to the clean, dry blade before storage. Store in a dry place.
• Always ensure the blade is clean and completely dry before placing it in its magnolia wood Saya.
• A patina may develop on the exposed carbon steel with use. This is different from active rust, which should be removed promptly.
• Use the Rust Eraser carefully on affected areas. Abrasive cleaning can leave marks or alter the blade’s finish.
• Protect the fine cutting edges from impacts, twisting, and hard materials. Do not cut bones, frozen foods, or hard shells such as lobster or crab.
• Re-sharpen with Japanese whetstones when needed.
• The edges are extremely sharp. Handle and store the knives carefully, out of reach of children.