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JCK Natures

JCK Natures 月光 金 ”Gekko Gold” GEG-2 Kiritsuke 190mm (7.4 inch, Golden-brown Color of the Mahogany Pakka wood Handle)

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   From my first glance of this beautiful knife, I knew it should be called "Gekko”, or 月光, which means "Moonlight" in Japanese. From every angle, the Gekko knife reminded me of the way that the shape and light of the Moon changes each night.

 Our new “Gekko Gold Kiritsuke” knives feature an impressive mirror polished blade with a Tsuchime Hammered Texture. The rust-resistant blade has an AUS-10 High Carbon Stainless Steel core (Heat treated to HRc. 60-61), Stainless Steel cladding layers, and a double bevel edge with 50/50 symmetrical grind. The stylish, very practical Kiritsuke blade shape, which is similar to a multi-purpose Santoku or Bunka knife, is likewise capable of performing a wide variety of cutting tasks.

  Streaked with Black, the elegant Golden-brown Color of the Mahogany Pakka wood Handle Scales beautifully compliments the mirror polished Kiritsuke blade. Resistant to water and shrinkage, the durable Pakka wood handle will maintain its attractive Mahogany color and pleasing texture for many years. The combination of the stylish blade and elegant Mahogany wood handle reminded me of a beautiful, expansive sky and clouds at sunrise, or sunset, hence the name 月光 金 "Gekko Gold".

 These knives feature ‘full tang’ handles, forged stainless steel bolsters and stainless steel handle rivets.

 With its versatile and stylish blade design, we think our new “Gekko Gold Kiritsuke” will be an attractive addition to our popular Gekko Series line up and is truly deserving of the name “Gekko Gold”.

 We especially recommend our JCK Natures "Gekko Gold Kiritsuke" Knives to customers who are considering buying their first Japanese knife and want to own a moderately priced, high quality, practical, attractive and very fashionable knife.

 The Bunka is a general-purpose kitchen knife that used to be just as popular as the Santoku, but it has become less commonplace in recent years. With its tall blade, the Bunka knife is particularly suitable for cutting vegetables or fruit and the triangular tip area is particularly useful for detailed work and cutting fish or meat.

Knife Model: JCK Natures 月光 金 "Gekko Gold"  Series Bunka (Kiritsuke)

Blade Material:  AUS-10 Stainless Clad

Rockwell Hardness (HRc): 60 to 61

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

Handle Material: Golden-brown Color of the Mahogany Pakka wood Handle with Stainless Steel Bolster

Saya Included: No. 

Bunka (Kiritsuke) 190mm (7.4")
Cutting edge length: 192mm (7.5")
Total Length: 322mm (12.6")
Blade Thickness: 2mm (0.07")
Blade Width: 49mm (1.9")
Handle Length: 112mm (4.4")
Total Weight: 182g (6.4oz)




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 quality and performance of Japanese knives are best in the world and hope you enjoy fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for long time.


This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.

  • Before starting to use the knife, please wash it with water for cleaning up.
  • Please do not put this knife in the dishwasher, please hand wash.
  • Please do not leave this knife in water or wet condition for long time.
  • After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
  • 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, hard foods such as lobster and crab which have hard surface.
  • We recommend re-sharpening the knife using Japanese whetstones, when it gets dull.

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