Our Japanese traditional-style Fu-Rin-Ka-Zan knives are hand forged and hand sharpened by our team of top-ranking forge-smiths, sharpeners and craftsmen in Sakai City, Osaka. We have confidence that these knives will be well received because of the following advantages:
A cutting edge of high carbon Hitachi Gingami No.3 that is welded forged with soft stainless steel for increased toughness and ease of re-sharpening.
Gingami No.3 is a high-grade Japanese stainless cutlery steel for the cutting performance and edge retention similar to high carbon steels, but improved resistance to corrosion.
This knife comes with a comfortable octagonal magnolia wood handle with black water buffalo horn ferrule / bolster, and includes a matching magnolia wood Saya (“Sheath”) -with black pakkawood saya pin- for safekeeping.
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.
Knife Model: JCK Original Fu-Rin-Ka-Zan Hon Kasumi Series Wa Gyuto
Blade Material: Gingami No.3
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Single Bevel Edge
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
| Wa Gyuto 210mm (8.2")|
Cutting edge length: 203mm
Blade Thickness: 3.3mm
Blade Width: 44mm
Total Weight: 184g
| Wa Gyuto 240mm (9.4")|
Cutting edge length: 230mm
Blade Thickness: 3.5mm
Blade Width: 47mm
Total Weight: 210g
| Wa Gyuto 270mm (10.6")|
Cutting edge length: 260mm
Blade Thickness: 4mm
Blade Width: 50mm
Total Weight: 245g
Japanese Traditional Style “Wa-Bocho” knives generally come with Single bevel edge for right handed use (the opposite side of blade is ground flat with slightly concaved shape). The reverse grinding left handed version is also available at 50% extra of regular price. (Sorry for much extra! Due to a small demand for the left handed version in Japan, it is costly to run a special small production from the beginning step). We try to keep the left handed versions in stock, but once sold out, it may take 60 to 90 days for delivery. Please contact us first for the availability at email.
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 knife can be your special cooking partner for long time.
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.
Items works as expected, love the feels of the grip while I cut!
Balance and proportions are excellent, plus it is in Ginsanko which is useful in a wet kitchen environment. Thank you JCK!
A great rare single bevel. Very few knives like this, tall single bevels, in stainless. Nice weighty feel. Nice thick handle. Very nicely finished, supremely rounded choil. Very comfy in hand. Machi gap for aesthetics. Phenomenal on fish and meat, tofu, green onions ..
I have been using the knife for a short time, so I can only say that: the knife cuts meat very well and chops herbs and vegetables very well. It is still as sharp as unpacking. :-)