In the Summer of 2022, we are proud to introduce a new addition to the Kagayaki series, here is the story and concept behind the Kagayaki R-2 Black Custom Damascus Series.
Over the past 2 years, during the COVID-19 situation, Master Gotoh and his Team of Kagayaki Craftsmen have spent even more time and energy researching and developing new knives and finishing techniques.
Since JCK started in business, nearly two decades ago, we have received many inquiries and requests from very serious male customers, who have a strong preference and passion for high quality knives that are both practical and beautiful. Master Gotoh wanted to make some more powerful, extremely impressive R-2 Damascus knives, especially for these customers.
In order to satisfy new market demands, including those of a large number of experienced users and knife enthusiasts, Master Gotoh has been refining his techniques for producing a new generation of special steel knives. Master Gotoh selected a special Powdered Metallurgy High Speed Tool Steel called “R-2”, which he heat-treats to HRc. 63. R-2 is produced by a highly reputable Japanese company called Kobelco and offers remarkable cutting performance and edge retention.
Master Gotoh decided to work in collaboration with a Master forge smith, who uses traditional forge hammering techniques to exploit the best characteristics of the steel. Then Master Gotoh’s reliable team of highly skilled craftsmen carry out the blade grinding, finishing work and handle work.
The R-2 Custom Damascus blade has a Matt Black Finish, with vivid shining Nickel Layers and very sharp silver colored edge. The hand contoured Black Linen Micarta Handle beautifully matches the R-2 Custom Black Damascus Blade and offers extra durability and strength. The knife also comes with a matching wooden Saya (Scabbard / sheath), which has a decorative black lacquer finish that complements the appearance of the Micarta handle and Damascus blade very well.
With its tall blade and rounded nose / tip, the Santoku is a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Specification
Knife Model: JCK Original Kagayaki R-2 Black Custom Damascus Series Santoku
Blade Material: R-2 Black Custom Damascus
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Linen Micarta Handle with Stainless Steel Bolster
Saya Included: Yes.
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Santoku 175mm (6.8″)
Cutting edge length: 175mm (6.8″) Total Length: 295mm (11.6″) Blade Thickness: 2mm (0.07″) Blade Width: 47mm (1.8″) Handle Length: 115mm (4.5″) Total Weight: 187g (6.5oz) |
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 fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Powdered High Speed Tool Steel blade kitchen knife that has a 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.
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