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Kagayaki


 

JCK Original Kagayaki CarboNext Series Gyuto (180mm to 270mm, 4 sizes)

Availability: Normally ships the same day


Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call “CarboNext”. Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.

The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61.  The knife features superb fit and finish, full tang construction, and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.

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.

 

Characteristics and Difference of Regular Version and ES Version

Both Regular Version and ES version are hand sharpened by skillful and experienced Master Craftsman.

Hereby we introduce the characteristics and difference of Regular Version and ES Version.

  • Regular Version has good enough sharpness and you can start using it without sharpening process and enjoy good cutting performance. One of the benefits for choosing the Regular Version is you can re-sharpen and make your own final sharp edge by yourself for your own cutting needs and preference. Advanced, Experienced and serious users can understand how important it is and this benefit.
  • ES version has much steeper and thinner edge which makes outstanding and maximized cutting performance. We have received many requests from our customers for the fully sharpened edge knives when they start using the knives. This is our recommendation for your needs.

Knife Model: JCK Original Kagayaki CarboNext Series Gyuto

Blade Material:  CarboNext (Next generation of Carbon Tool Steel material)

Rockwell Hardness (HRc): 59 to 61

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.


Gyuto 180mm (7")
Cutting edge length: 181mm (7.1")
Total Length: 300mm (11.8")
Blade Thickness: 2.2mm (0.08")
Blade Width: 41mm (1.6")
Handle Length: 113mm (4.4")
Total Weight: 156g (5.5oz)
Gyuto 210mm (8.2")
Cutting edge length: 210mm (8.2")
Total Length: 330mm (12.9")
Blade Thickness: 2.2mm (0.08")
Blade Width: 43mm (1.6")
Handle Length: 113mm (4.4")
Total Weight: 159g (5.6oz)
Gyuto 240mm (9.4")
Cutting edge length: 240mm (9.4")
Total Length: 370mm (14.5")
Blade Thickness: 2.5mm (0.09")
Blade Width: 50mm (1.9")
Handle Length: 120mm (4.7")
Total Weight: 215g (7.5oz)
Gyuto 270mm (10.6")
Cutting edge length: 275mm (10.8")
Total Length: 400mm (15.7")
Blade Thickness: 2.5mm (0.09")
Blade Width: 52mm (2.0")
Handle Length: 120mm (4.7")
Total Weight: 240g (8.4oz)

 

 

Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:

  • Petty + US$6
  • Santoku, Gyuto + $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.

Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion. 

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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust. 

  • 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. Please apply Tsubaki oil on the blade 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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Customer Reviews
4.9 Based on 91 Reviews
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Filter Reviews:
AT
09/23/2020
Anders T.
Denmark Denmark
I recommend this product
Bought my first Japanese knife

A very nice knife. Sharpest I’ve had. Got it with extra sharpening and it’s very nice

NT
08/24/2020
Navada T.
United States United States
I recommend this product
Great Knife!

Great knife stays super sharp. I’ve had it for 3 weeks, use it everyday and it’s still sharp!

JG
08/14/2020
Joshua G.
United States United States
I recommend this product
JCK Original Kagayaki CarboNext Series Gyuto 240mm

Fast Delivery, Very sharp and great quality knife. Thank you very much for your hard work. Would recommend for pros and amateurs alike.

LW
08/08/2020
Lucy W.
Australia Australia
I recommend this product
Best knife

Bought this for my boyfriend, he loves it! Quick shipping as well!!

RH
07/28/2020
Rhonda H.
United Kingdom United Kingdom
I recommend this product
JCK Original Kagayaki CarboNext Series Gyuto

Hi...I ordered this super knife for my husband’s Birthday as he is a keen amateur chef. He had recently travelled to Japan for work and has raved about these knifes since. He was delighted with it. Excellent quality and service with quick delivery. I definitely recommend �

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