Fu-Rin-Ka-Zan Aogami Super Custom Damascus Series FASD-4 Nakiri 165mm (6.4 inch, Octagonal Red-Sandalwood Handle)
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’sĀ custom hammer forgingĀ process brings out the maximum potential of the premier-quality Japanese Aogami SuperĀ Carbon SteelĀ blade core (HRc. 63-64), which is clad with a beautiful Damascus laminate that is made with alternating layers ofĀ Aogami SuperĀ steel and soft iron. Yamamotoās trademark “Vortex Damascus” pattern it is clearly distinguishable from other Damascus patterns and it is also our favorite.
TheĀ high qualityĀ handles are made withĀ Red-Sandal Wood and have a black pakkawood ferrule. The comfortable octagonal handle shape allows precise controlĀ and provides authentic Japanese styling.
TheĀ NakiriĀ is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.
Specification
Knife Model: Fu-Rin-Ka-Zan Aogami Super Custom Damascus SeriesĀ Nakiri
Blade Material:Ā Aogami Super Damascus
Rockwell Hardness (HRc): 63 to 64
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Red-Sandal Wood Handle with black pakkawood ferrule
Saya Included: No.
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Nakiri 165mm (6.4″)
CuttingĀ edgeĀ length:Ā 165mm (6.4″) TotalĀ Length:Ā 315mm (12.4″) BladeĀ Thickness: 4.3mm (0.16″) Blade Width: 52mm (2.0″) Handle Length: 128mm (5.0″) Total Weight: 185g (6.5oz) |
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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 handĀ use with a slightly thicker andĀ rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade.Ā However, both right and left hander can use the knives that have double bevel edge sharpenedĀ 50/50Ā without problems.Ā
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.
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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.
