It has been always pleasure to work with Master Gotou and his team of highly skilled craftsmen to develop our high quality KAGAYAKI series of Western-styled knives. Due to the consistently high standards of quality and craftsmanship achieved by Master Gotou and his team of fine craftsmen, our KAGAYAKI Basic Series, KAGAYAKI CarboNext Series and KAGAYAKI R-2 Damascus Series knives have become very popular with our customers.

  In order to satisfy new market demands, including those of a large number of experienced users and knife enthusiasts, Master Gotou has been refining his techniques for making a new generation of special steel knives. Master Gotou selected a special Powdered Metallurgy High Speed Tool Steel called “R-2”, which he heat treats to HRc. 63. R-2 is produced by a highly reputable Japanese company called Kobelco and offers remarkable cutting performance and edge retention. The blades have a 3-layer construction, with outer layers of soft stainless steel that support the hard R-2 steel core, providing improved blade strength and allowing easy maintenance.

  The knives feature full tang construction, water-resistant black pakkawood (Resin impregnated wood composite) handle scales and a “JCK” Handmade Mosaic Pin that adds a stylish design accent. The forged stainless steel bolsters increase durability and improve blade balance.

  Many of our experienced and serious users prefer the style and practicality offered by a 'Kiritsuke blade’, so we have worked closely with Mr. Gotou to develop a new Kiritsuke-Petty, Kiritsuke-Bunka and Kiritsuke-Gyuto. He worked very hard to develop a well-balanced collection of Kiritsuke knives that have superb cutting performance and a great visual appearance. The blade spine is mirror polished for extra visual beauty and the overall quality of the angular Kiritsuke blade is extra high.

  We hope you enjoy these simple, yet stylish and practical, R-2 Kiritsuke knives with Western-style handles. Each knife comes with a matching wooden Saya (Sheath), which has a decorative black lacquer finish.

 The Bunka (Kiritsuke) is a general-purpose kitchen knife that used to be just as popular as the Santoku, but has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.

Knife Model: JCK Original Kagayaki NOVEL Series | R-2 Laminated KN-2 Bunka 175mm 

Blade Material:  R-2 Clad

Rockwell Hardness (HRc): 63

Blade Grind and Edge Shape: Double Bevel Edge 60/40

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: Yes.

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.  

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 Powdered High Speed Tool Steel blade kitchen knife that has a 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.