For the second series of JCK Original “KAGAYAKI” knives, we have closely worked with the master craftsman Mr. Gotou again.
The new KAGAYAKI VG-10 knives have a graceful balance. They feature an attractive semi-mirror-polished solid VG-10 blade (HRc. 60- 61).
VG-10 is high performance stainless cutlery steel that is famous for its combination of very good edge sharpness, edge retention, and high corrosion resistance.
Kagayaki VG-10 Kiritsuke Gyuto comes with comfortable grip of Octagonal Magnolia Wood Handle with Water Buffalo Horn Ferrules. For safekeeping, this knife comes with a matching magnolia wood Saya (Sheath) and a black pakkawood Saya pin.
Expert Craftsmanship and true Passion are necessary to create a beautifully polished, three-dimensional Kiritsuke blade, with a perfectly polished blade tip and spine.
Maintaining the same of high quality finishing and manufacturing standards established by our existing Kagayaki VG-10 line, creating a nice visual accent and providing extra comfort when holding the knife in a pinch grip.
The stylish and versatile Kiritsuke-Gyuto is becoming more common and popular in recent years. The triangular tip area is particularly useful for detailed work and cutting fish or meat. It is a very versatile knife that can be used to perform many of the tasks normally done with a Gyuto.
About the Regular Version and ES Version
Both the Regular Version and ES Version are hand sharpened by skillful, experienced Master Craftsman, but each version has different characteristics and offers different advantages:
- Regular Version – Lets you enjoy adequate sharpness and good cutting performance straight away, without the need for sharpening. One benefit offered by the Regular Version, is that you can make the final sharp edge yourself, so you have the opportunity to adjust the edge geometry to meet your own requirements and preferences. Advanced, Experienced and serious users will understand how important and beneficial this is.
- ES Version – Has a much steeper, thinner edge that offers outstanding sharpness and maximum cutting performance. Many of our customers asked us to offer fully sharpened knives, which are ready to be used straight away. The ES (Extra Sharp) Version is our recommendation for customers with these needs.
Specification
Knife Model: JCK Original Kagayaki Basic WA Series VG-10 Kiritsuke Gyuto
Blade Material: VG-10 Stainless Steel
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Octagonal Magnolia Wood Handle with Water Buffalo Horn Ferrules
Saya Included: Yes.
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Kiritsuke Gyuto 210mm (8.2″)
Cutting edge length: 200mm (7.8″) Total Length: 355mm (13.9″) Blade Thickness: 2.2mm (0.09″) Blade Width:46mm (1.8″) Handle Length: 133mm (5.2″) Total Weight: 115g |
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Kiritsuke-Gyuto 240mm (9.4″) Cutting edge length: 230mm (9.0″) Total Length: 385mm (15.1″) Blade Thickness: 2.4mm (0.1″) Blade Width: 50mm (1.9″) Handle Length: 140mm (5.5″) Total Weight: 157g (5.5oz) |
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Kiritsuke Gyuto 270mm (10.6″) Cutting edge length: 248mm (9.7″) Total Length: 405mm (15.9″) Blade Thickness: 2.4mm (0.09″) Blade Width: 51mm (2″) Handle Length: 145mm (5.7″) Total Weight: 180g |
About Left Handed Version
Sorry. This knife is not available for left handed version.
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 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.
| Size | KV-8SKES Kiritsuke Gyuto210mm(8.2inch), KV-8KES Kiritsuke Gyuto240mm(9.4inch), KV-8LKES Kiritsuke Gyuto270mm(10.6inch) |
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