Hattori Forums FH Series Sujihiki (230mm to 300mm, 3 sizes,Olive Wood Handle)
After years of theĀ collaborative work with the Knife Forums “In the Kitchen” members and the premier knife maker, Mr.Ichiro Hattori, we are proud to introduce ourĀ first JCK Original, FH Series Hattori / Forums high end Chef’s knives.Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā
Hattori FH Series knife is produced in very small batchesĀ to ensure a high level of quality and performance.Ā Every detail in design and manufacture has been taken into consideration from the special heat treat process,Ā to the hand contoured handle and to the balance, ergonomics and profile of each knife.
The blade is made of VG-10 Cobalt Steel (HRC60 to 61). Even though it is simple appearance, we can feel the Hattoriās detailed works high level of craftsmanship from finely hand sharpened and polished blade.
For the handle material, Master Hattori carefully selected some elegant natural Olive Wood, which has a unique and beautiful woodgrain pattern and a warm, rich color. The perfect shape and contours of the handles further showcases Hattori’s fine custom handwork. “Natural beauty” and “elegance” are the words that best describe the new Hattori FH Series Gyuto with Olive Wood Handle.
The long, narrow, graceful blade of the SujihikiĀ 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: Hattori Forums FH SeriesĀ Sujihiki
Blade Material: VG-10 Stainless Steel
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material:Ā Olive WoodĀ Handle
Saya Included: No.
Ā
|
Sujihiki 230mm (9″) |
|
Sujihiki 270mm (10.6″) |
|
Sujihiki 300mm (11.8″)
Cutting edge length: 300mm (11.8″) Total Length: 430mm (16.9″) Blade Thickness: 2.4mm (0.09″) Blade Width: 41mm (1.6″) Handle Length: 120mm (4.7″) Total Weight: g (oz) |
Ā Ā
Ā
About Left Handed Version
This knife comes with 50/50 double bevel edge geometry for both right and left handed use. Ā
For your information, Japanese Kitchen knives are generally designed for right hand 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 Ā
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.
Ā
Important
This is the Stainless steel blade kitchen knife that has a good 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.
