Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:
This knife has a cutting edge of Hitachi Blue No. 2 high carbon steel that has been forge welded with soft iron / steel for increased toughness and ease of re-sharpening. Blue Steel No.2 is a very reliable Japanese high carbon steel that is often used for high-grade Japanese traditional-style knives due to the combination of cutting performance, edge retention and ease of re-sharpening that it offers.
This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.
Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Wa Gyuto
Blade Material: Blue Steel No.2
Rockwell Hardness (HRc): 62 to 63
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Wa Gyuto 210mm (8.2")
Cutting edge length: 200mm
Blade Thickness: 3.4mm
Blade Width: 43mm
Total Weight: 154g
Wa Gyuto 240mm (9.4")
Cutting edge length: 225mm
Blade Thickness: 3.4mm
Blade Width: 46mm
Total Weight: 190g
Wa Gyuto 270mm (10.6")
Cutting edge length: 260mm
Blade Thickness: 3.8mm
Blade Width: 50mm
Total Weight: 225g
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 30 to 45 days for delivery. Please contact us first for the availability at email.
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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Really nice knife
The one Gyuto I have been looking for a long time. The single bevel construction can be used as a combination of Mioroshi, Yanagiba and Usuba. So this comforts me to get around double bevel edged knives. Fit and finish is excellent, sharpening is quite easy. A beautiful piece of work.