A chef’s knife is probably the only one that doesn’t trigger horror in people. Unless you’re a chef trainee and trying your hand for the first time.
Whether you’re a new chef or a veteran, having a good knife in your arsenal is pretty much step one for cooking.
Japanese kitchen knives are pretty popular among chefs and Furinkazan is one of the top names among them. What exactly makes them good? How good are they?
Let’s take a deeper look here.
Key Features of Fu-Rin-Ka-Zan Knife
Furinkazan knife has a lot going for it but some things stand out more. Its key features would be durability, practical design, and sharpness.
Furinkazan knives are known for their durability.
They are made from absolutely high-quality material that makes them sturdy enough for professional chefs too.
This knife is made from very pure Japanese carbon steel known as “the white steel”.
The core is hardened and forge-welded with outer layers of soft stainless steel.
The outer layer is called “Nashiji” or “Pear-skin” in Japan because of its unique texture.
These high-quality materials make the knife durable enough to handle everything, even the pressure of a professional chef’s kitchen.
- Practical Design
Another plus point for the Furinkazan knife is the design. Everything is designed to be lasting and practical, especially the handle.
The most interesting part of the knife is the handle. It is a stick tang knife and the build quality is amazing. You won’t have to worry about the stick coming off.
The shape is hexagonal so you’ll get a tight grip than round or flat handle knives.
Furinkazan also offers knives in two types- thick and thin. so you can pick exactly the one you want.
Ok, here comes the good part. The Furinkazan knife is probably one of the sharpest knives around. They can cut through pretty much anything without feeling much of a resistance.
You won’t feel your carrots crunch or potatoes sticking to the knife.
It is also pretty amazing at shaving hair. You can peel thin tomato skin without much hassle. The rest you can probably imagine.
What Could’ve Been Better With Fu-Rin-Ka-Zan Knife?
Well, here is the moment of truth. Furinkazan knives are top-notch, but there are some issues that need a little bit of work. The room for improvement might be a little big for people but hey, the more you know.
Inconsistency, edge sharpness- the issues vary depending on people. But here are some common issues FurinKazan can focus on.
- Inconsistent Thickness
Probably the biggest issue with Furinkazan knives. Lots of users have reported receiving different thicknesses on the same knives.
So the thickness seems to depend on the manufacturing batch and doesn’t have a set measurement.
Don’t worry, you won’t get varying thicknesses on a single knife. Furinkazan is very meticulous about that. They only work with reputed swordsmiths to assure quality.
But there is a small problem in there.
Since most knives are handcrafted, the thickness of the knives varies. Usually, two knives are never the same thickness. This may not be an outright problem but it can be a deal breaker for some people.
According to user reviews, the performances of the knives vary depending on the thickness too. But that’s only if you get handcrafted knives.
- Sharpness Lasting
Furinkazan knives are sharp, yes, but they can rarely hold it for long. They need sharpening after every few use. That is something Furinkazan should focus on.
The Knives from Furinkazan are pretty sharp, but the problem is they don’t last long. If you’re using your knife daily, you’ll probably need to sharpen it after a week.
They’ll raise a burr pretty fast, don’t worry but it will also go away pretty soon.
- Edge Durability
Another department where Furinkazan should do better. The knives don’t have very lasting edge durability. How fast the edge goes away will depend on how frequently you use the knife.
If you’re using it for 2-3 hours every day, you’ll see the edge and can’t shave hair like before. This is more noticeable in the middle.
For a knife that costs pretty high, the edge durability really isn’t up to the mark.
- Extra Polishing
Not in the literal sense of course. But most Furinkazan knives need extra tuning before you can get to work with them. There’s sharpening, straightening and sometimes a little choil work too.
The Furinkazan knives need a little prep work before you can start using them properly. You won’t have to sharpen them right away but you’ll have to do it pretty soon.
In most knives, the spine needs straightening. The choil can need sanding and sometimes you’ll have to tweak around with some delamination issues.
Nothing you can’t do in a night if you have wet/dry sandpaper but it is still extra work you’ll have to put in.
And here’s your Fu-Rin-Ka-Zan knife review. This is a pretty good knife, especially for beginners.
Sure, it takes a little work before getting to its glory but once it does, it’s smooth cutting ahead.