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’scustom hammer forgingprocess brings out the maximum potential of the premier-quality Japanese Aogami Super Carbon Steelblade core (HRc. 63-64), which is clad with a beautiful Damascus laminate that is made with alternating layers ofAogami Supersteel and soft iron. Yamamotos trademark “Vortex Damascus” pattern it is clearly distinguishable from other Damascus patterns and it is also our favorite.

Thehigh qualityhandles are made with Octagonal Walnut Wood and have a black pakkawood ferrule. The comfortable octagonal handle shape allows precise controland provides authentic Japanese styling.

The Paring knife is useful for a variety of commonplace kitchen tasks, but it is primarily used for peeling and accurately shaping fruits and vegetables. Paring knives are particularly useful when cutting small items held in the hand, which makes them indispensable in the kitchen andan ideal companion for Gyuto knives.

Specification

Knife Model: Fu-Rin-Ka-Zan Aogami Super Custom Damascus Series WaParing

Blade Material: Aogami Super Damascus

Rockwell Hardness (HRc): 63 to 64

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Octagonal Walnut Wood Handle with black pakkawood ferrule

Saya Included: No.

WaParing 80mm (3.1″)
Cuttingedgelength: 82mm (3.2″)
TotalLength: 215mm (8.4″)
BladeThickness:3.4mm (0.13″)
Blade Width: 22mm (0.8″)
Handle Length: 114mm (4.4″)
Total Weight: 59g (2.0oz)

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 handuse with a slightly thicker androunded 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 sharpened50/50without 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.