Introducing our new KAGAYAKI Grand Canyon R-2 Damascus Series Bunka | Kiritsuke Knife, a meticulously crafted masterpiece for culinary enthusiasts who demand nothing but the best. Let’s dive into the exquisite details that set this knife apart:
Realizing the Maximum Potential of R-2 Steel: The Traditional Hammer Forged Damascus Blade features a core steel selected by Master Craftsman Mr. Gotou: The Powdered Metallurgy High-Speed Tool Steel known as “R-2” (Also known as “SG-II”). This remarkable steel, crafted by the esteemed Japanese company Kobelco, undergoes a very consistent and reliable heat treatment process (Utilizing a Salt Bath) to achieve an impressive HRc. 63 hardness level. The result is unparalleled combination of cutting performance, edge retention and corrosion resistance.
Damascus Steel Artistry: The blade’s exterior boasts an intricate and distinctive Damascus steel pattern, which is created through a highly-skilled forging process. The White and Silver colored Damascus blade features an uneven surface, with wavy Damascus layers. This beauty is made possible by the craftsman’s uncountable hours of knife making experience and their deep knowledge of the traditional knife making process. This exceptional combination not only enhances the knife’s visual appeal, it embodies a dedication to craftsmanship that goes beyond aesthetics. The Damascus blade and the colors of the Spalted Wood Handle reminded us of the awe-inspiring, Eternal “Grand Canyon”.
Fusion of Traditional Craftsmanship and Innovation: In collaboration with a skilled Master Forge Smith, Master Craftsman Mr. Gotoh combined traditional forge hammering techniques and the inherent qualities of the steel to create a blade with exceptional cutting performance and beauty. Skilled craftsmen meticulously hand grind and hand sharpen each blade to its optimal profile using rotary whetstones that are cooled and lubricated with water. The artisan’s dedication shines through to the finest of details, resulting in practical Damascus knives with great beauty and excellent fit & finish.
Stabilized Spalted Wood Handle: “Spalted wood” refers to wood that exhibits unique patterns and discolouration caused by fungi. When certain types of fungi start to grow on wood, they create intricate dark lines or streaks, which are often accompanied by areas of contrasting color, creating visually appealing patterns. These patterns reminded me of the beautiful and dynamic scenes of The Grand Canyon National Park, so we decided to use this Stabilized Spalted Wood for the Kagayaki Grand Canyon R-2 Damascus Series.
Included with the knife is a matching wooden Saya (Sheath), which features a black lacquer finish that harmonizes beautifully with the Black Colored Damascus blade. This sheath provides protection for the blade and complements the knife’s overall presentation.
The Versatile Bunka | Kiritsuke: The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.
Explore the possibilities… Discover the distinctive and the Eternal 悠久
Specification
Knife Model: JCK Original Kagayaki Grand Canyon R-2 White & Silver Damascus Series GCYU-30 Bunka | Kiritsuke
Blade Material: Hammer Forged R-2 Nickel White & Silver Damascus
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Stabilized Spalted Wood Handle with Stainless Steel Bolster
Saya Included: Yes.
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Bunka | Kiritsuke 175mm (6.8″)
Cutting edge length: 175mm Total Length: 300mm Blade Thickness: 2mm Blade Width: 46mm Handle Length: 115mm Total Weight: 169g |
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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