Fu-Rin-Ka-Zan Aogami Super Custom Damascus Series Wa Gyuto (210mm or 240mm, 2 Sizes, Octagonal Red-Sandalwood Handle)
$23.99
Our Fu-Rin-Ka-zan Aogami Super Custom Damascus Series knives are forged by Master Yamamoto. Based in Takefu City, Fukui Prefecture, this talented and passionate forge smith was the apprentice of, and is the successor to, the legendarily experienced forge smith Master Azai.Master Yamamoto’s custom hammer forging process brings out the maximum potential of…
Our Fu-Rin-Ka-zan Aogami Super Custom Damascus Series knives are forged by Master Yamamoto. Based in Takefu City, Fukui Prefecture, this talented and passionate forge smith was the apprentice of, and is the successor to, the legendarily experienced forge smith Master Azai.
Master Yamamoto’s custom hammer forging process brings out the maximum potential of the premier-quality Japanese Aogami Super Carbon Steel blade core (HRc. 63-64), which is clad with a beautiful Damascus laminate that is made with alternating layers of Aogami Super steel and soft iron. Yamamoto’s trademark “Vortex Damascus” pattern it is clearly distinguishable from other Damascus patterns and it is also our favorite.
The high quality handles are made with red sandalwood and have a black pakkawood ferrule. The comfortable octagonal handle shape allows precise control and provides authentic Japanese styling.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Gyuto knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
Specification
Knife Model: Fu-Rin-Ka-Zan Aogami Super Custom Damascus Series Wa Gyuto
Blade Material: Aogami Super Damascus
Rockwell Hardness (HRc): 63 to 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Red-Sandalwood Handle with black pakkawood ferrule
Saya Included: No.
| Wa Gyuto 180mm (7″) Cutting edge length: 188mm (7.4″) Total Length: 330mm (12.9″) Blade Thickness: 4.5mm (0.17″) Blade Width: 48mm (1.8″) Handle Length: 128mm (5″) Total Weight: 172g (6oz) |
|
Wa Gyuto 210mm (8.2″)
Cutting edge length: 210mm (8.2″) Total Length: 350mm (13.7″) Blade Thickness: 4.9mm (0.19″) Blade Width: 46mm (1.8″) Handle Length: 128mm (5″) Total Weight: 183g (6.4oz) |
| Wa Gyuto 240mm (9.4″) Cutting edge length: 245mm (9.6″) Total Length: 400mm (15.7″) Blade Thickness: 5mm (0.19″) Blade Width: 50mm (1.9″) Handle Length: 139mm (5.4″) Total Weight: 217g (7.6oz) |
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 the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for a long time.
- *After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in a 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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