For the core steel of this Damascus knife, Master Craftsman Mr. Gotou selected a special Powdered Metallurgy High Speed Tool Steel called “R-2”, which he heat-treats to HRc. 63. R-2 is made by a highly reputable Japanese company called Kobelco, and the steel offers remarkable cutting performance and edge retention. The two outer layers of the blade are made from a unique and elegantly patterned Damascus steel, which is comprised of alternating layers of white-colored nickel steel and sparkling mirror polished layers of steel.
Mr. Gotoh decided to work in collaboration with a Master forge-smith, who uses traditional forge hammering techniques to exploit the best characteristics of the steel. The finishing work is then carried out by Master Gotoh’s reliable team of highly skilled craftsmen.
KAGAYAKI R-2 Damascus Series knife has an attractive and very durable Linen Micarta handle, which ensures a comfortable and secure grip. The knife also comes with a matching wooden Saya (Sheath) with a decorative black lacquer finish, which complements the appearance of the Micarta handle and Damascus blade very well.
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Knife Model: JCK Original Kagayaki R-2 Damascus Series Gyuto
Blade Material: R-2 Damascus
Rockwell Hardness (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Linen Micarta Handle with Stainless Steel Bolster
Saya Included: Yes.
Gyuto 210mm (8.2")
Cutting edge length: 210mm (8.2")
Total Length: 335mm (13.1")
Blade Thickness: 2mm (0.07")
Blade Width: 46mm (1.8")
Handle Length: 115mm (4.5")
Total Weight: 193g (6.8oz)
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.
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.
Hello, I bought that specific knife as a gift for a friend of mine. I delivered it and we both used it slightly. I have to be honest it not only looks amazing, but man did it make quite a phenomenal cut. It seemed extremely sharp and I'm very excited to see how my friend enjoys it over the years. We're both very pleased with the knife so far, and I don't imagine that opinion will change anyyime soon. Thanks for creating/providing a quality knife.
The best knife I've ever owned. It's razor sharp, feel good and looks very nice. It seems that it isn't difficult to keep it sharp. However, I've had this knife only two months. I'm a professional chef and use it daily. A good knife make a job more enjoyable.
Both the finishing and the quality of the blade are outstanding. I keep it as my favorite knife. I have it for more than half an year and its performance didn't degrade. I highly recommend.
I am a home 'chef' (just love preparation and cooking). This knife and others in the series are outstanding. I run my collection across a quality sharpening stone occasionally to maintain a razor shape edge. I have many Japanese and German brands of knifes and these are my favourites. Recommended.