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Kagayaki


JCK Original Kagayaki Basic Series KG-3 Santoku180mm (7 inch)

Availability: Normally ships the same day


KAGAYAKI Basic Series” knife is made with V-Gold No.1 stainless steel, heat-treated to HRc. 60. This beautiful sparkling blade is meticulously hand finished and their smooth pakkawood handles will fit your hand comfortably. We think that in terms of quality control and cutting performance this knife is a work of art, it will bring joy to home cooks and chefs alike.

Kagayaki Basic Series knives are made by Mr. Gotou’s fine Craftsman Team. For 40 years, it has been Mr. Gotou’s goal to make highly functional blades that have excellent cutting performance, blade geometry, edge sharpness and durability. He has made knives for many famous Japanese retailers and knife companies, and we recommend his knives with confidence.

The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen 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 Basic Series Santoku

Blade Material:  VG-1 Stainless Steel

Rockwell Hardness (HRc): 60

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

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

 

Santoku 180mm (7")
Cutting edge length: 180mm (7")
Total Length: 300mm (11.8")
Blade Thickness: 2.2mm (0.08")
Blade Width: 46mm (1.8")
Handle Length: 115mm (4.5")
Total Weight: 159g (5.6")

 

 

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
  • Western Deba, Chinese Cleaver, Slicer + $10
  • Honesuki, Sujihiki 20% extra of the regular price, because we need to change the grinding geometry from the beginning step for 100% left handed version. 

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.

We believe quality and performance of Japanese knives are best in the world and hope you enjoy the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a long time.

 

Important

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.

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for a long time.
  • *After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • 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, hard foods such as lobster and crab which have hard surface.
  • We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.
    Story Section

    JCK Original Kagayaki Brand Concept

    We believe knives that claim to be "best-quality" and "practical" must offer great cutting performance, great edge retention and adequate strength, whilst also being easy to maintain and sharpen. They should also be functional, be beautiful and be well made, with good fit and finish. All of these elements are important to serious users and professionals, who demand and need highly practical, professional-quality knives. JCK Original Kagayaki knives were specifically developed to meet these requirements.
    Story Section

    Kagayaki Craftsmanship

    JCK Original Kagayaki knives are handcrafted by a team of special craftsman, using traditional handcrafting methods that have been handed down by many generations of experienced, skillful craftsmen in Seki City, the Japanese knife making capital that has been known as "The City of Blades" since the Muromachi era (1338-1573). Motivated by their passion and true craftsman’s spirit, they are determined and proud to carry on the Seki tradition of producing high-quality knives.
    Story Section

    The 'Essential Ingredients' of Best-Quality Knives: 水砥 (Mizu-to) "Whetstone Grinding and Sharpening"

    To ensure an optimum balance of high cutting performance, edge retention and strength, the blade is ground to have a thin, convex cross section and a fine edge. The blades are manually ground on a large wet grindstone; a process that requires the sensitive touch and skill of an experienced craftsman. By rapidly pivoting his hands up and down while grinding, the craftsman creates a slightly convex blade with a thin edge. It takes years of experience, dedication, passion and spirit to grind and sharpen top-quality, practical knife blades.
    Story Section

    The 'Essential Ingredients' of Best-Quality Knives: 歪取り (Hizumi-Tori) "Blade Straightening"

    After the heat treatment, grinding and sharpening processes, the Master Craftsman pays extra attention to straightening the blades. This hammering process might seem simple, but it requires an experienced craftsperson with sharp senses. Blade straightening aids efficiency and precision during the next manufacturing processes, so it is very important. This manual work is time-consuming, delicate and difficult, but it is essential for the production of top-quality, practical knives.
    Story Section

    Kagayaki Craftsman’s Story: Creating VG-1 Mono-Steel Knives

    Question: For over 40 years, the Kagayaki Craftsman Team has concentrated on making Mono-Steel knives (One-piece construction) in VG-1 Stainless Steel — Why did the team make this decision?

    About 40 years ago, high hardness stainless steels that offered good cutting performance were rare, so the main material for Japanese knives was carbon steel. At that time, many people thought it was impossible to make stainless steel knives with great sharpness and cutting performance. The experienced Kagayaki Craftsman Team challenged themselves to create a stainless-steel knife with a hardness level and cutting performance similar to a high carbon steel knife. They discovered VG-1 stainless steel, which has a relatively high carbon content, could offer hardness, cutting performance and sharpness that was similar to a carbon steel knife. At that time, creating stainless Mono-Steel knives with a high Rockwell hardness and high cutting performance was a great technological achievement. However, the craftsmen had to spend a lot of time and energy researching and testing how to make high quality, practical stainless-steel knives.

    Story Section

    Kagayaki Craftsman’s Story: Creating VG-1 Mono-Steel Knives (Continued)

    For over 40 years, the experienced Kagayaki Craftsman Team has concentrated on making Mono-Steel blades with the use of traditional blade crafting techniques, including Mizu-To (Whetstone Grinding and Sharpening) and Hizumi-Tori (Blade straightening). These well preserved traditional handcrafting processes are essential when making practical, high-quality, Mono-Steel knives, which can be particularly difficult to grind and sharpen. The Kagayaki Craftsman Team is proud to preserve their traditional handcrafting methods and use this great Japanese steel to make these Mono-Steel knife blades. They believe the combination of steel, knife construction and expert craftsmanship produces the most practical, cost-effective knives.
    &nbps;
    Customer Reviews
    4.9 Based on 21 Reviews
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    Filter Reviews:
      DO
      03/25/2022
      DARIO O.
      Italy Italy

      Amazing

      Best knife

      HH
      02/27/2022
      Herr HP. Gerlach
      Germany Germany
      I recommend this product

      worth the money

      normaly i prefer carbon steel, but sometimes i dont want that stain problems - this one is worth the money, the vg-gold impressed me with that out-of-box excellent honing finish, that cant be done better - hard to find anything better for that price and a good alternative to carbon steel.

      SW
      06/18/2021
      Stephanie W.
      United Kingdom United Kingdom
      I recommend this product

      JCK Original Kagayaki Basic Series KG-3 Santoku180mm (7 inch)

      The best kitchen knife I now own. Extremely sharp and cuts through all food precisely and with ease. Really happy with this purchase. Fast and efficient delivery. Thank you.

      AS
      02/26/2021
      Avisha S.
      Netherlands Netherlands
      I recommend this product

      Best knives ever!

      I recently bought JCK Original KG3 santoku and A Misono petty knife from JCK and what a delight they are to use! Both are very powerful knives with a fabulously sharp blade. Very easy to hold and use, even for a first time user of large knives. Also, the whole experience of buying from JCK was so smooth and quick. As a first time buyer of Japanese knives, I also very much appreciated Koki’s personal guidance in helping me select a knife. Very highly recommended!!

      JapaneseChefsKnife.Com JCK Original Kagayaki Basic Series KG-3 Santoku180mm (7 inch) Review
      O
      01/13/2021
      Olga
      Italy Italy
      I recommend this product

      Mai successo!

      Per la prima volta ho provato la sensazione del vero taglio dal vero coltello. Qualsiasi cosa sembra letteralmente BURRO. incredibile Never happened! For the first time I experienced the sensation of the real cut from the real knife. Anything literally looks like BUTTER. incredible

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