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 Forrest Green Color of Octagonal Handle, which is made from Stabilized Maple Burl Wood and has a Water Buffalo Horn Ferrule & Butt.
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 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.
Specification
Knife Model: JCK Original Fu-Rin-Ka-Zan YUTAKA 豊佳 Series R-2 Damascus Edition FRYP-49 Wa Sujihiki 270mm
Blade Material: R-2 Damascus
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagonal Forrest Green Color Stabilized Maple Burl Wood Handle with Water Buffalo Horn Ferrule & Butt.
Saya Included: No.
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Wa Sujihiki 270mm (10.6″) |
About Left Handed Version
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.
Instructions & Maintenance
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.
| Size | FRYP-49 Wa Sujihiki 270mm (10.6 inch) |
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