This Limited Edition knife is from the great Master Ichiro Hattori !
Master Hattori has used a new type of DuPont™ Corian®, called "Black Space", for the handle scales of these knives. It has a unique, beautiful appearance that reminds us of stars and asteroids in the blackness of space.
DuPont™ Corian® is a practical handle material that is very durable and water resistant. Master Hattori has carefully hand-contoured the handle and Stainless Steel bolster to provide a perfect, comfortable grip and superb blade balance.
Only a limited number of these new Hattori FH Series knives with "Black Space" Corian® handles are available and we expect many of our discerning customers will find these stylish, highly practical knives appealing; consequently, please order soon to avoid disappointment!
After years of collaborative work with members of the "In the Kitchen" sub-forum at "Knife Forums" and the premier knife maker, Mr. Ichiro Hattori, we are proud to introduce our first JCK Original high-end Chef's knives: the "Hattori FH Series".
The Hattori FH Series is produced in very small batches to ensure the highest levels of product quality and performance. Every aspect of design and manufacture has been taken into consideration; from the ergonomics, geometry and balance of the blades and hand-contoured handles, to the special process used to heat treat the blades.
The blades of our FH Series knives are made from solid VG-10 Cobalt Steel (HRc. 60-61). At first glance these stainless steel blades might appear 'simple', but Master Hattori’s high level of craftsmanship and attention to detail is clearly visible if you carefully inspect their hand-sharpened edges and finely polished blades.
The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
Knife Model: Hattori Forums FH Series Sujihiki
Blade Material: VG-10 Stainless Steel
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: "Black Space" Corian Handle
Saya Included: No.
Sujihiki 230mm (9")
Sujihiki 270mm (10.6")
Cutting edge length: 270mm (10.6")
Total Length: 395mm (15.5")
Blade Thickness: 2.4mm (0.09")
Blade Width: 40mm (1.5")
Handle Length: 120mm (4.7")
Total Weight: 216g (7.6oz)
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.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
Lovely knife - particularly excellent for skinning fish - a joy to use.
About this knife, the VG-10 is not brittle (not like some Kaï knives for example). Sharpening isn't too difficult even if it's not as easy as a carbon knife. The handle is quite nice ! I own a Wüsthof slicer, I do not use it anymore, the Hattori is far far better. The size of this knife (270mm) is quite good to slice everything you need in daily cooking (I enjoy cutting roast beef in front of my guests with my Hattori, and fish too). Just be aware when you clean it : the heel of the blade can be sneaky. Overall the knife is very reliable !