Our Special Craftsman Team in Osaka specializes in making only the highest-grade Japanese traditional-style knives, which can only be produced using time-consuming hand work and extraordinary attention to detail during every step of handcrafting process.
The blade is made from solid Swedish stainless steel (HRc. 60), which is well known for its purity and fine grain structure. The combination of high quality steel and finely sharpened blade means these knives are particularly suitable for precise, detailed cutting tasks.
About our special Fu-Rin-Ka-Zan Limited Sweden Stainless Steel Wa Series “Hammer Forged” Wa Sujihiki:
Our Fu-Rin-Ka-Zan Craftsmen explained to us that, over 10 years ago, a highly respected Master Forge-Smith was specially chosen to forge a small number of mono-steel / solid steel blades. We decided to offer these rare blades to our customers as a special limited edition, hammer forged version of our Fu-Rin-Ka-Zan Sweden Stainless Steel Series Wa Gyuto.
Using the traditional hammer forging process, the Master Forge-Smith carefully shapes the blade from a solid bar of Swedish Stainless Steel, allowing him to maximize the desirable characteristics of the steel. As you know, it is currently very rare to see Hammer Forged Mono-Steel blades, unfortunately, this means there will be a very limited quantity of Fu-Rin-Ka-Zan Limited Hammer Forged Sweden Stainless Steel Wa Series knives available for purchase.
The Japanese traditional-style octagonal handle is made from magnolia wood and has a water buffalo horn ferrule.
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 Limited, Sweden Stainless Steel Wa Series “Hammer Forged” Wa Sujihiki
Blade Material: Pure Sweden Stainless Steel
Rockwell Hardness (HRc): 60
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: No.
| Wa Sujihiki 300mm (11.8") Cutting edge length: 292mm Total Length: 460mm Blade Thickness: 4.6mm Blade Width: 42mm Handle Length: 151mm Total Weight: 227g |
| Wa Sujihiki 330mm (12.9") Cutting edge length: 322mm Total Length: 490mm Blade Thickness: 5mm Blade Width: 44mm Handle Length: 151mm Total Weight: 235g |
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 handed 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 quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.
Important
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Before starting to use the knife, please wash it with water for cleaning up.
- Please do not put this knife in the dishwasher, please hand wash.
- Please do not leave this knife in water or wet condition for long time.
- After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
- 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, hard foods such as lobster and crab which have hard surface.
- We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
