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Kagayaki


JCK Original Kagayaki Basic Series KG-13 Western Deba 210mm (8.2inch)

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 'Western Deba’ is essentially a Western-styled variation of the traditional Japanese Deba knife that has a double bevel edge. It has a thick, heavy, and durable blade that is specially designed for the butchery of poultry, fish, and crustaceans such as shrimp, lobster, and crab - tasks that are not suited to the relatively thin blades of most Japanese knives. The heel portion of the Western Deba is capable of cutting through the small bones and cartilage of poultry and, when used with the correct technique, can safely be used to remove and split open the legs and claws of crabs.

    Knife Model: JCK Original Kagayaki Basic Series Western Deba

    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.





    Western Deba 210mm (8.2")
    Cutting edge length: 210mm (8.2")
    Total Length: 335mm (13.1")
    Blade Thickness: 4.6mm (0.18")
    Blade Width: 52mm (2.0")
    Handle Length: 123mm (4.8")
    Total Weight: 374g (13.1oz)





    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 fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for 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 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

      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.
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