For the second series of JCK Original “KAGAYAKI” knives, we have closely worked with the master craftsman Mr. Gotou again.
The new KAGAYAKI VG-10 knives 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.
Kagayaki VG-10 Wa Gyuto comes with comfortable grip of Octagon Shape Magnolia Wooden Handle with Water Buffalo Horn Ferrules.
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.
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.
Knife Model: JCK Original Kagayaki VG-10 Series Wa Gyuto with Dimples
Blade Material: VG-10 Stainless Steel
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Bolster
Saya Included: No.
Wa Gyuto 240mm (9.4")
Cutting edge length: 230mm (9.0") Total Length: 385mm (15.1")
Blade Thickness: 2.6mm (0.1")
Blade Width: 49mm (1.9")
Handle Length: 140mm (5.5")
Total Weight: 157g (5.5oz)
Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:
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 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 Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
Very sharp and well balanced. Makes food prep at home easier as the knife feels great when cutting.
It was my first more expensive knife and iam very happy with it. Its very sharp and well processed.
The difference between this knife and my entire set of knives is like day and night. I have never been able to slice and chop so consistently and finely ever before. Thank you, thank you, thank you!!
it was a gift for my boyfriend for christmas and loves it, he says it cuts so nice.