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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 180mm (7") Cutting edge length: 185mm (7.2") Total Length: 325mm (12.7") Blade Thickness: 4.3mm (0.16") Blade Width: 48mm (1.8") Handle Length: 125mm (4.9") Total Weight: 116g (4.0oz) |
Wa Gyuto 210mm (8.2") Cutting edge length: 215mm (8.4") Total Length: 360mm (14.1") Blade Thickness: 5mm (0.19") Blade Width: 48mm (1.8") Handle Length: 136mm (5.3") Total Weight: 181g (6.3oz) |
Wa Gyuto 240mm (9.4") Cutting edge length: 245mm (9.6") Total Length: 395mm (15.5") Blade Thickness: 5mm (0.19") Blade Width: 52mm (2.0") Handle Length: 137mm (5.3") Total Weight: 206g (7.2oz) |
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 Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
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Budget handle and average for and finish but it’s a budget WA gyuto. What isn’t spent on the handle is on the fantastic blade. Fairly reactive at first but takes a wicked edge. Enough distal taper for the horizontal cuts on onions. I think I’ll eventually rehandle it but definitely a step up for someone’s first Japanese knife with a wa handle.
The knife is very very very sharp! It's functional and beautiful, too! Really light and well-balanced knife. ;)
Good service. The knife arrived fast and quality is top!
It is a pleasure to cut with this knife. Very fast transport, he arrived in the Czech Republic in seven days. High quality workmanship and sharpness. I recommend to all who like to cut.
I bought this knife for Christmas, and I am not disappointed. The knife is incredibly sharp and has performed beautifully. Better than I expected. Very nice to use. A wonderful knife to use in the kitchen every day. Highly recommended for the cooking enthusiast. This was my first ever carbon steel knife and I was able to pick up the extra care that carbon steel knives require, very quickly. Delivery to Bulgaria only took 4 days.