We have been proud to work with our team of top-ranking craftsman from Sakai, Osaka, who produce our Fu-Rin-Ka-Zan series of knives.
Their work is always impressive, with fine attention to details and excellent fit and finish.
This basic and classic Japanese Traditional Style knife is made with a core of the very popular, high purity, Hitachi White No2. Japanese high carbon steel, which is sandwiched between two layers of soft iron. The blade is carefully hand ground to create superb cutting geometry and it is beautifully hand polished. Indeed, the overall fit and finish of the knife is excellent.
This knife has a comfortable octagonal magnolia wood handle, which has a buffalo horn ferrule. For safekeeping, each knife comes with a matching magnolia wood 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 Hon Kasumi White Steel No.2 Wa Gyuto
Blade Material: White Steel No.2 Clad
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrule
Saya Included: Yes.
Wa Gyuto 210mm (8.2")
Wa Gyuto 240mm (9.4")
Wa Gyuto 270mm (10.6")
Cutting edge length: 260mm
Blade Thickness: 2.8mm
Blade Width: 50mm
Total Weight: 225g
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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
Picked this up earlier in the year when I started working at an authentic mexican restaurant. 4 months and daily cases of tomatoes later this knife just won't quit. The ease of sharpening on this white steel and the geometry make it my tool of choice for tomato cutting after trying through many different knives and steels no AS could hold necessary sharpness past 4 busy days, and while this gyuto holds through 3 sometimes pushing 4 before the sharpening calls its name, the 20 minutes on the stones versus the 50 for an AS of the same size is where this knife shines for me, screaming sharp and back to work with the least amount of pain for the gain. Was also fairly easy to thin this knife out as I originally found it to be too thick behind the edge for my intended purpose for it. Aside from this personal opinion the quality of the knife is great and something to be proud of as a house brand, great finishing and balance on this gyuto, really stands out from others i own, feels more genuine than even a Moritaka sometimes. Definitely recommend.
Expectional handling, sharp blade and good price
excellent balance and feel. Brilliant knife for the price
An amazing chef knife with the comfort of a traditional octagonal wa handle