This Simple and Functional Wa Gyuto is forged and hand crafted by passionate forge smith Sukenari using R-2 steel. R-2 (Also known as SG-II ) is a high-quality Powdered Metallurgy (P.M.) High Speed Tool Steel from Kobelco. R-2 has a very rich chemical composition, which includes Carbon 1.25-1.45 %, Chromium 14- 16%, Molybdenum 2.3- 3.3 %, and Vanadium 1.8- 2.2 %.

Master Hanaki, the President of Sukenari, has crafted these very practical and special Powdered High Speed Tool Steel SAN-MAI ("Three-layer") knives, which have an R-2 blade core / cutting edge (HRc. 63) and two outer layers of Stainless Steel Cladding.

Why do JCK work closely with Sukenari to produce these R-2 Knives ?

Sukenari has been famous for making traditional Japanese Knives for many years, but this forward-looking company is always busy researching and challenging themselves to produce really special knives made from high-end and exotic steels.

Combining over 80 years of knife making experience with their knowledge of ancient forging techniques, Sukenari is able to craft knives with the outstanding cutting performance and practicality that culinary professionals demand.

R-2 is a well respected Powdered High Speed Tool Steel that Master Hanaki believes is one of the most practical cutlery steels available because it can provide an excellent blend of high cutting performance, edge retention, corrosion resistance and ease of maintenance. Unlike knives made from very hard Powdered High Speed Tool Steels, such as ZDP-189, R-2 can still be sharpened easily, without expensive specialist whetstones, and it offers better price-performance.

What is the secret behind the high cutting performance of these R-2 Steel Knives?

The secret is a slightly convex blade, which is very thin behind the edge. This ideal blade profile is created by the sensitive touch and skill of an experienced craftsman, who uses a MIZU-TO 水砥 (A large, rotating, wet grinding wheel) to shape the blades by hand.

The stainless-clad R-2 blades have an excellent overall level of fit and finish, the attractive and very consistent ‘Hairline Finish’ did not cause any noticeable friction or resistance during our cutting tests. The blades have a gentle distal taper and the spine and choil have been nicely rounded, allowing you to comfortably use the blade with both a 'pinch grip’ and a traditional Japanese grip.

Sukenari have leveraged all of this expertise to craft these Simple & Functional R-2 steel knives, which offer extra high-cutting performance and excellent edge retention. We believe Sukenari’s core brand concept —Utilizing modern Japanese steels to produce professional-quality, practical knives with high cutting performance— is perfectly complimented by these Simple & Functional R-2 Steel knives. If you are a discerning home cook or a professional who prefers low-maintenance stainless-clad blades and traditional Japanese Wa handles, we highly recommend these high-quality knives. We hope you will try them and enjoy this wonderful cutting performance and quality for many, many years in to the future.

This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule.(Sukenari carefully selects the Japan's Premium Wa Handle craftsman for handcrafting this premium wood Wa Handle). For safekeeping, this knife comes with a Maching Black Lacquered Wooden Saya (Sheath) with a black pakkawood Saya pin.

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 Fu-Rin-Ka-Zan R-2 Clad Series Wa Gyuto

Blade Material: R-2 Clad

Rockwell Hardness (HRc): 63

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

Handle Material: Octagonal Bocote Wood Handle with Water Buffalo Horn Ferrule

Saya Included: Yes.

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.