For the second series of JCK Original “KAGAYAKI” knives, we have closely worked with the master craftsman Mr. Gotou again. We wanted to create an original design, but maintain the excellent quality control and craftsmanship in order to satisfy professional chefs and discerning users.

Elegant and contemporary, the new KAGAYAKI VG-10 knives are very beautiful and have a graceful balance. They 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 dimples reduce the contact surface of the blade, which results in better cutting performance and help to prevent food from sticking to the blade.

This is the special order request  item, the KV-WPDKES Kiritsuke-Petty 150mm.

Expert Craftsmanship and true Passion are necessary to create a beautifully polished, three-dimensional Kiritsuke blade, with a perfectly polished blade tip and spine.

Kagayaki VG-10 with Dimples Kiritsuke Petty comes with comfortable grip of Octagonal Magnolia Wood Handle with Water Buffalo Horn Ferrules. For safekeeping, this knife comes with a matching magnolia wood Saya (Sheath) and a black pakkawood Saya pin.

Maintaining the same of high quality finishing and manufacturing standards established by our existing Kagayaki VG-10 Series line, creating a nice visual accent and providing extra comfort when holding the knife in a pinch grip.

 A mainstay of professional Western kitchens, the stylish Kiritsuke-Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts. It is a very versatile knife that can perform a wide variety of everyday cutting tasks. 

About the Regular Version and ES Version

Both the Regular Version and ES Version are hand sharpened by skillful, 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.

Knife Model: JCK Original Kagayaki VG-10 Series with Dimples  Kiritsuke Petty

Blade Material:  VG-10 Stainless Steel

Rockwell Hardness (HRc): 60 to 61

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

Handle Material: Octagonal Magnolia Wood Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

Sorry. This knife is not available for left handed version.

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.