We established the JCK Original Kagayaki brand in the year 2008.
The concept was to produce a simple and practical series of knives, made with high quality standards and a high level of craftsmanship, which reflects the passion of the craftsmen. The Kagayaki brand concept and knives have now brought happiness and satisfaction to a great number of our serious customers and professional chefs for many years.
We hope and wish the Kagayaki Craftsmen Team’s craftsmanship and passion for traditional knife making skills and techniques will continue long in to the future. This special wish inspired us to make these new knives, which are named “悠久” , or “YUKYU”, which means “ETERNITY” in English.
Once again, we have worked closely with master craftsman Mr. Gotou and his talented team to produce these knives.
The new KAGAYAKI VG-10 knives are fitted with Traditional WA style wooden Handles, which allow them to feel light weight and gracefully balanced.
The knives 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.
The Kagayaki VG-10 Wa Gyuto 210mm comes with a natural Oak Wood Octagonal Handle that provides a comfortable grip. For safekeeping, this knife comes with a matching Black Lacquered Wood Saya (Sheath) and a black pakkawood Saya pin.
Expert Craftsmanship and true Passion are necessary to create these beautifully polished, three-dimensional Kiritsuke blades, which have a perfectly polished blade tip and spine.
Maintaining the same of high-quality finishing and manufacturing standards that were established by our existing Kagayaki line, new KAGAYAKI VG-10 with Natural Oak handles provide a nice visual accent and extra comfort when holding the knife in a pinch grip.
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.
About the Regular Version and ES Version
Both the Regular Version and ES Version are hand sharpened by skilful, 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 悠久VG-10 Wa Series YUK-4 Wa Gyuto 210mm
Blade Material: VG-10 Stainless Steel
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Natural Oak Wood Octagonal Handle
Saya Included: Yes.
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Wa Gyuto 210mm (8.2″)
Cutting edge length: 206mm Total Length: 355mm Blade Thickness: 2.2mm Blade Width: 46mm Handle Length: 134mm Total Weight: 129g |
About Left Handed Version
Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:
- Wa Gyuto + US$10
Left handed versions are normally in stock for immediate shipping. However, when it became out of stock, please allow 3 to 6 days for shipping.
For your information, many of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
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 | YUK-4 Wa Gyuto 210mm(8.2 inch) |
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