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Kagayaki


JCK Original Kagayaki CarboNext Series Sujihiki (240mm to 300mm, 3 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 long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.

 

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 Sujihiki

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.


Sujihiki 240mm (9.4") Cutting edge length: 240mm (9.4") Total Length: 365mm (14.3") Blade Thickness: 2.2mm (0.08") Blade Width: 37mm (1.4")
Handle Length: 113mm (4.4")
Total Weight: 166g (5.8oz)
Sujihiki 270mm (10.6") Cutting edge length: 270mm (10.6") Total Length: 395mm (15.5") Blade Thickness: 2.2mm  (0.08") Blade Width: 37mm (1.4")
Handle Length: 118mm (4.6")
Total Weight: 185g (6.5oz)
Sujihiki 300mm (11.8")  Cutting edge length: 295mm (11.6") Total Length: 430mm (16.9") Blade Thickness: 2.2mm (0.08")
Blade Width: 38mm (1.4")
Handle Length: 125mm (4.9")
Total Weight: 207g (7.3oz)

 

 

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

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.
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: The Inspiration for CarboNext Knives

Question: Why did the Kagayaki Craftsman Team develop the CarboNext Knife Series?

From the customer’s viewpoint, Carbon steel knives can offer great sharpness, edge retention and ease of resharpening. However, Carbon steel knives can also discolor and rust easily, so they require regular care and maintenance.

From the craftsman’s viewpoint,  Carbon steel materials are difficult to handle during the manufacturing process and require additional care and maintenance to be kept in good condition.

The Kagayaki Craftsman Team has always sought to make the most practical and efficient knives, which meet the needs of professionals. CarboNext steel was selected to meet these requirements and considerations. CarboNext steel knives provide the same high levels of sharpness, edge retention and ease of resharpening that common Carbon steel knives provide, however, CarboNext knives offer better rust resistance and are easier to maintain.

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Customer Reviews
5.0 Based on 26 Reviews
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Filter Reviews:
    SK
    06/21/2022
    Simran K.
    United Kingdom United Kingdom

    Worth the price

    The absolute best knife to use for slicing fish. I am very happy with the quality of the blade. It stays sharp and is low on maintenance.

    JapaneseChefsKnife.Com JCK Original Kagayaki CarboNext Series Sujihiki (240mm to 300mm, 3 sizes) Review
    HY
    04/08/2022
    hyeon y.
    South Korea South Korea
    I recommend this product

    Light and hard, Kagayaki CarboNext Series Sujihiki

    It has been a month since I used this knife. I've only used stainless steel knives. This knife, made with the advantages of carbon steel, has a different feel than a stainless knife. This knife is light, hard and has a good cutting taste. However, the downside is that you have to wipe it dry after using it and washing it. And the handle is small compared to the size of the knife, which is inconvenient. but good value for money

    BK
    02/26/2022
    Bob K.
    United States United States
    I recommend this product

    Great knives

    Fast shipping easy ordering

    DB
    11/23/2021
    Dean B.
    United States United States
    I recommend this product

    300 mm Kagayaki Carbonext sujihiki

    This is a great knife! I got the ES option and I’m glad I did. The knife is perfectly straight which is saying a lot at this length. Highly recommended.

    MB
    10/15/2021
    Mauro B.
    Germany Germany
    I recommend this product

    Amazing

    Very fast delivery and amazing products

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