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This beautiful traditional forged knife is called “Blue Moon”, which is青月“Seigetsu” in Japanese. This is because we felt that the unique Tsuchime (“Hammered pattern”) dimples and dark-colored Kurouchi (“Black forged”) finish of the blade looked just like the cratered surface of the Moon.
The core of the blades is made from Hitachi Blue Steel No.2 Japanese high carbon steel, which is sandwiched between soft stainless steel for improved corrosion resistance, and thus reduced maintenance. Blue Moon Knife is hand ground and sharpened, and have very good overall fit and finish.
The oval-shaped handles are suitable for both right-handed and left-handed users. They are made of Chestnut wood with black resin ferrule.
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 Blue Moon Series Wa Gyuto
Blade Material: Blue Steel No.2 Clad
Rockwell Hardness (HRc): 62
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Oval Shaped Chestnut Wood Handle with Black Resin Ferrule
Saya Included: No.
Wa Gyuto 210mm (8.2")
Cutting edge length: 215mm
Total Length: 360mm
Blade Thickness: 5mm
Blade Width: 48mm
Handle Length: 136mm
Total Weight: 181g
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.
This amazing High Carbon Steel (Blue Steel No.2) knife with unique Tsuchime (“Hammered pattern”) dimples and dark-colored Kurouchi (“Black forged”) finish of the blade, which lend charm to vintage is very good balanced, sharpened and comfortable for cocking. The hardness, edge retention, cutting performance and easy sharpening give it priority to High Carbon Stainless Steel knifes. The cutting edge rust resistance only is less than Stainless Steel knifes, because core is laminated both sides by Stainless Steel, but if observe instruction rules for using and maintenance, this small inconvenience can be eliminated. Blue steel No.2 is one grade less than Blue steel No.1 and Aogami Super, but for this price is magnificent choice for all lovers of Japan High Carbon Steel knifes.
Fantastic knife. It has served me well so far.
I purchased this knife for my fiance for Christmas. He loves it and has stated that it is the best knife he's ever owned! It's insanely sharp and performs incredibly well, and is beautiful also. We mostly only use it for vegetables and shelled hard-boiled eggs. We both highly recommend this knife! Next time we are in the market for a knife, we will be returning to Koki Iwahara and Japanese Chefs Knifes!
Hello Koki iwahara I did not receive the message. This is the only message I received from you. The knife was asked by my assistant. But use it to prove it. i liked your weight, the size of the leaf and its shape. It has a very good edge, loses it in a long use and recovers it very fast. it's very agile, y permite usarlo para diversos cortes. not so much for strong bones, but for that we have other knives like the deba I even wanted to ask for one for myself. I hope it helps and excuse me not to answer before. the previous message was not received