From my first glance of this simple beauty and high quality Damascus knife, I knew it should be called “Unkai”, or 雲海, which means “Sea of Clouds” in Japanese. From every angle, the Sea of Clouds knife reminded me of viewing a beautiful sea of rippling clouds from up high, on a mountain top.
The beautifully polished blades have a VG-10 stainless steel core (HRc. 60-61) that has been clad with 33 layers of stainless Damascus steel on both sides (50/50 symmetrically ground double beveled edge).
To aid precise and detailed cutting performance, the craftsman carefully chose a relatively thin blade material that allows these beautiful Damascus knives to have a thin cross-section and a fine blade edge.
The strong and durable Oval-shaped Black Pakka wood handle is stylishly accented by the highly mirror polished stainless steel bolster and the circular, domed tang, which is located at the butt end of the handle. The composite Pakka wood handle is also easy to clean, water resistant and shrinkage resistant.
“Simple beauty” is the best way to describe these “Sea of Clouds Damascus Series” knives; They are the product of the craftsman’s very careful and attentive precision work, born from a desire to create beautiful, high quality Damascus blades that delightfully complement the Simple and Stylish Black and Silver color scheme.
Recommended for serious customers who demand high cutting performance and high quality standards and those who prefer fine Damascus knives made by experienced Japanese craftsmen.
You can choose to purchase the knife either with the Wooden Saya, or without the Wooden Saya, whichever you prefer. The matching wooden Saya (Sheath) has a decorative Black Lacquer finish, which nicely complements the design concept and the Black and Silver colors of the “Sea of Clouds Damascus Series” knives.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Specification
Knife Model: JCK Natures “Sea of Clouds” Series SC-3 Gyuto 210mm
Blade Material: VG-10 Damascus
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Oval Shaped Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: Yes. You can select the knife (with the Wooden Saya) or (Without Wooden Saya) at your preference.
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Gyuto 210mm (8.2″)
Cutting edge length: 212mm (8.3″) Total Length: 352mm (13.85″) Blade Thickness: 2mm (0.07″) Blade Width: 46mm (1.8″) Handle Length: 123mm (4.84″) Total Weight: 172g (6.07oz) |
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 quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knives can be your special cooking partner for long time.
Important
This is the Stainless steel blade kitchen knife which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Before starting to use the knife, please wash it with water for cleaning up.
- Please do not put this knife in the dishwasher, please hand wash.
- Please do not leave this knife in water or wet condition for long time.
- After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
- 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, hard foods such as lobster and crab which have hard surface.
- We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
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