Our innovative KAGAYAKI CarboNext product range uses a 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 a comfortable Rosewood handle. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Because CarboNext knives offer greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend them to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.
Recently, the craftsmen who make our CarboNext knives, Team Gotoh, found a small batch of long discontinued blades called KOMAGIRE. These Large, Extra Wide / Tall Gyuto 270mm blades were originally used for making a special butcher’s knife, but Team Gotoh has used these rare blades to create a small batch of limited edition CarboNext Special Gyuto knives for JCK.
A limited quantity of these Special Gyuto knives are now available (25 pieces total). If you are a professional chef who regularly processes meat, or a professional butcher who needs a real workhorse knife, we highly recommend these Gyuto.
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 a true multi-purpose knife.
Knife Model: JCK Original CarboNext Limited, Large Extra Wide Gyuto 270mm (KOMAGIRE, 10.6 inch)
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: Rose Wood Handle
Saya Included: No.
Gyuto 270mm (10.6")
Cutting edge length: 275mm (10.8")
Total Length: 400mm (15.7")
Blade Thickness: 2.4mm (0.09")
Blade Width: 70mm (2.7")
Handle Length: 123mm (4.8")
Total Weight: 322g (11.5oz)
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.
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.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
For more than a decade, My personal favorite cutting tool is japanese version of chinese cleaver. One to rule them all, in the kitchen :). All my others german and for the most part japanese knives, as Pettys, Gyutos, three Santokus, Deba, Sujihikis or beloved Yanagibas are playing a supporting role. Therefore IMHO, If You are an even advanced amateur,and are looking for your next typical japanese cutlery work of art, this knife is not for you. Average made. Not as beautiful, as the others japanese wonders in Koki's magnificent Store. BUT... This is a perfect tool. Extremely long and wide blade enables "precise and stable" cutting. Huge amount of vegetables in one cut, makes our effort easier. Exactly as Mr. Iwahara wrote above : " A real workhorse knife". It seems to me, that my new favorite horse will share the work with Chinese cleaver fifty fifty ;). Blade profile and cutting edge are perfect out off the box. I am planning to do a little redesign of the handle, to make it more comfortable. This tool needs nothig more. I hope, my new dominant Trio: KC-SP Large Extra Wide Gyuto, Chinese Cleaver and newly purchased Kanetsugu Zuiun Series R-2 Damascus KZD-2 Bunka (Kiritsuke), will be perfect solution for kitchen. Kanetsugu Bunka will replace too short santoku, which I'm not satisfied with. Review of Kanetsugu's Bunka-Kiritsuke will follow... :).