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JCK Natures


JCK Natures Konayuki Series Gyuto (180mm to 240mm, 3 Sizes, Black Pakka Wood with Green-Stripe Handle)

Availability: Normally ships the same day


We are excited to be adding the new Konayuki 粉雪 (Meaning "Powdered Snow" in English) range of knives to our "JCK Natures"  product brand. Our new Konayuki knives feature an R-2 Powdered Tool Steel blade core (HRc. 61-62) and outer layers of beautiful Nickel Stainless Damascus. The vivid, wave-like layers of silver-white Nickel Steel and bright Stainless Steel make the attractive Vortex-pattern Damascus sparkle and shine, like powdered snow in the winter sunlight.

At present, high quality Japanese kitchen knives featuring Powdered High Speed Tool Steels – such as ZDP-189, Cowry X, HAP-40 and R-2  – are very popular with professional Chefs and serious knife enthusiasts.

Among the various great Japanese Powdered Metallurgy Steels, R-2 has become the favorite steel of many experienced craftsmen and forge smiths because it offers an extremely practical combination of edge holding, edge sharpness, ease of resharpening and corrosion / rust resistance.

To accommodate customers who have larger hands than most Japanese people, the handles our Konayuki knives have slightly larger dimensions than typical Japanese kitchen knives and are therefore slightly heavier. Stylish and durable, the Black Pakka wood handle with Green stripes and it has a special hand-contoured shape that ensures a comfortable, secure grip. Pakka wood is a resin-impregnated composite material that is virtually waterproof and resistant to shrinkage, which makes it an ideal material for kitchen knife handles. Our Konayuki knives also feature a forged stainless steel bolster and metal butt plate / cap for improved durability, comfort and blade balance.

In this cold Winter season, our new Konayuki 粉雪 knives will shine brightly in your kitchen and offer you outstanding performance! 

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 Natures Konayuki Series Gyuto

Blade Material:  R-2 Nickel Damascus

Rockwell Hardness (HRc):  61 to 62

Blade Grind and Edge Shape: Double Bevel Edge 50/50

Handle Material: Black Pakka Wood with Green-Stripe Handle with Stainless Steel Bolster & Butt

Saya Included: No.

 

Gyuto 180mm (7")
Cutting edge length: 185mm
Total Length: 310mm
Blade Thickness: 2.4mm
Blade Width: 47mm
Handle Length: 118mm
Total Weight: 210g
Gyuto 210mm (8.2")
Cutting edge length: 210mm
Total Length: 325mm
Blade Thickness: 2.4mm
Blade Width: 47mm
Handle Length: 118mm
Total Weight: 225g
Gyuto 240mm (9.4")
Cutting edge length: 245mm
Total Length: 370mm
Blade Thickness: 2.4mm
Blade Width: 51mm
Handle Length: 120mm
Total Weight: 265g

 

 

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.

Important

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. 

  • 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.
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