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Fu-Rin-Ka-Zan


Fu-Rin-Ka-Zan YUTAKA 豊佳 Series R-2 Damascus Edition FRYP-29 Bunka 190mm (7.4 inch, Fancy Blue Composite Stone Ferrule & Butt)

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For nearly decade, we have been working with a small selection of top-ranked Japanese forge smiths to make Traditional Forged Knives for our Fu-Rin-Ka-Zan brand.

Due to the forge smith’s extensive experience in hammer forging and traditional handcrafting processes, their special effort and their continuous research, we can now offer our customers traditional forged knives in premium Japanese steel.  

The Fu-Rin-Ka-Zan YUTAKA 豊佳 Series: Special Limited Edition versions of our Limited Production Fu-Rin-Ka-Zan Traditional Forged Knives for enriching your cooking lifestyle and suit a wide variety of needs and preferences.

The Fu-Rin-Ka-Zan YUTAKA 豊佳 Series harmoniously marries Traditional Handcrafted high-end knife blades with Contemporary, Stylish Wa Handle Designs. 

To produce the Fu-Rin-Ka-Zan YUTAKA 豊佳 Series R-2 Damascus Edition, we have worked closely with Master Forge-Smith Master Yamamoto in Takefu City; a place famous for producing traditional hammer forged knives (Echizen Uchi-Hamono).

Here are Master Yamamoto’s impressive traditionally forged knives, which are made using “R-2” Powdered Metallurgy High Speed Tool Steel; a well-proven steel that provides outstanding cutting performance, excellent edge retention and good rust resistance (Easy to maintain).

His traditional hammer forging technique makes the micro-structure of the steel finer, allowing the production of a very stable cutting edge that provides superior edge retention and cutting performance. In fact, the edge retention of Master Yamamoto’s R-2 blades is comparable to other famous powdered steels, such as ZDP-189 and Cowry-X.

The sparkling, silver-white Nickel Steel and the dark gray Stainless Steel layers of the patterned Damascus blade elegantly matches the Innovative Octagonal Ebony wood handle with Fancy Blue Composite Stone Ferrule & Butt with Nickel Silver Spacers.

Whether you are looking for a low-maintenance stainless steel knife with excellent cutting performance, or looking for a unique Damascus knife with Traditional Japanese styling, we are proud to introduce and thoroughly recommend these traditionally forged knives from Master Yamamoto.

The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.

Knife Model: JCK Original Fu-Rin-Ka-Zan YUTAKA 豊佳 Series R-2 Damascus Edition FRYP-29 Bunka 190mm

Blade Material:  R-2 Damascus

Rockwell Hardness (HRc): 63

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

Handle Material: Octagonal Ebony wood handle with Fancy Blue Composite Stone Ferrule & Butt with Nickel Silver Spacers 

Saya Included: No.

 

Bunka 190mm (7.4")
Cutting edge length: 190mm
Total Length: 346mm
Blade Thickness: 2.8mm
Blade Width: 53mm
Handle Length: 139mm
Total Weight: 189g

  

Fu-Rin-Ka-Zan R-2 Damascus Wa Series Wa Petty (120mm and 150mm, 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.

Important

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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