Build Your Dream Knife
For over a decade, we have been working with a small selection of top-ranked Japanese forge smiths to make Traditional Forged Knives for our knife collections at JCK.
Due to the forge smith’s extensive experience in hammer forging and traditional handcrafting processes, their special efforts, continuous research, and the craftsmen’s hard work and dedication, we can now offer high-end traditional forged knives and knives made with premium Japanese Steels.
For a while, we have dreamt of offering you a wide variety of traditional Japanese Wa handles, so you can choose your favorite and build your own “dream knife”. This will make the knife and blade feel even more special, original and personalized.
Build Your Dream Knife now, right here.
Takeshi Saji “Ocean Sunshine” VG-10 Custom Hammered Damascus TSBO-2 Wa Gyuto 210mm
Takeshi Saji has become one of the most well-known and experienced forge smiths in Japan. Just as the sun is vital for life on earth, Takeshi Saji’s existence is very important to many young forge smiths and customers.
Takeshi Saji’s new “Ocean Sunshine” series of knives once again reminded me of his importance as a craftsman and his powerful, beautiful, wild spirit.
Beautifully mirror polished, these shinning VG-10 blades have an attractive Wavy Damascus pattern and a unique Tsuchime Hammered Texture. Heat treated to HRc. 62, these hammer-forged blades feature a stainless VG-10 core, outer layers of custom forged Nickel Stainless Damascus steel and a traditional Japanese Hamaguri-Ba (Convex) blade grind that provides a remarkable combination of cutting performance and edge retention.
You can truly sense that Master Saji’s vitality and powerful spirit are present in these blades.
Nowadays, VG-10 steel blades have become popular and very commonplace in the market. However, many users of VG-10 kitchen knives have still not noticed that VG-10 steel blades have the potential to offer great cutting ability, edge retention and strength, provided that the blades have been properly hammer forged, heat-treated, ground and sharpened.
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 a true multi-purpose knife.
Handle Choice:
- Blade Only (without a Wa Handle) $230
- Octagonal Desert Ironwood Handle with Marble Color Water Buffalo Horn Ferrule +$120
- Octagonal Camphor Burl Wood Handle with Marble Color Water Buffalo Horn Ferrule +$120
- Octagonal Ebonywood Handle with Nickel Silver Spacers and a Turquoise Composite Stone Ferrule & Butt +$130
- Octagonal Ebonywood Handle with Nickel Silver Spacers and Black-Golden-Color Turquoise Composite Stone Ferrule & Butt +$130
- Octagonal Olivewood Handle with a Turquoise Composite Stone Ferrule & Butt Ferrule & Butt with White-Acrylic Spacers +$130
- Octagonal White Ivory Micarta handle with a Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers +$130
- Octagonal Desert Ironwood Handle with Nickel Silver Spacers and a Turquoise Gem Composite Stone Ferrule & Butt +$140
- Octagonal Desert Ironwood Handle with Nickel Silver Spacers and a Black-Golden-Color Turquoise Gem Composite Stone Ferrule & Butt +$140
Notice: We often receive requests from customers who would like to purchase a blade without a Wa Handle, as they want to fit the blade with their own favorite handle (Supplied by themselves). For those customers, we also provide a “Blade Only” option.
Please allow us 5 to 10 days to install the blade in to your selected Wa handle and ship “Your Dream Knife” order.
Specification
Knife Model: “Build Your Dream Knife” “Ocean Sunshine”: Takeshi Saji VG-10 Hammered Damascus Series TSBO-2 Wa Gyuto 210mm
Blade Material: VG-10 with Nickel Damascus
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: “Blade Only !”, or Your Choice from the following Handles
- Blade Only (without a Wa Handle) $290
- Octagonal Desert Ironwood Handle with Marble Color Water Buffalo Horn Ferrule +$120
- Octagonal Camphor Burl Wood Handle with Marble Color Water Buffalo Horn Ferrule +$120
- Octagonal Ebonywood Handle with Nickel Silver Spacers and a Turquoise Composite Stone Ferrule & Butt +$130
- Octagonal Ebonywood Handle with Nickel Silver Spacers and Black-Golden-Color Turquoise Composite Stone Ferrule & Butt +$130
- Octagonal Olivewood Handle with a Turquoise Composite Stone Ferrule & Butt Ferrule & Butt with White-Acrylic Spacers +$130
- Octagonal White Ivory Micarta handle with a Turquoise Composite Stone Ferrule & Butt with Nickel Silver Spacers +$130
- Octagonal Desert Ironwood Handle with Nickel Silver Spacers and a Turquoise Gem Composite Stone Ferrule & Butt +$140
- Octagonal Desert Ironwood Handle with Nickel Silver Spacers and a Black-Golden-Color Turquoise Gem Composite Stone Ferrule & Butt +$140
Saya Included: No.
| “Blade Only !” Wa Gyuto 210mm (8.2″) Cutting edge length: 220mm Blade Thickness: 2.4mm Blade Width: 51mm Total Weight: 135g |
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 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 | TSBO-2 Wa Gyuto 210mm (8.2 Inch) |
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