When we first held this knife, it was the small details that caught our attention. The spine and choil are smoothly finished, and there is a pleasing sense of care in the way the whole knife comes together. These are details you may not notice in a photograph, but you can notice the knife's characteristics and good fit&finish when the knife is in your hand.

We named it Gekko Moon Light Series with the quiet beauty of moonlight in mind. Unlike the Damascus knives in our Gekko range, this knife has a simple three-layer blade. We like its understated appearance, which allows the clean lines and careful finishing to speak for themselves.

Just as much care goes into what you cannot see. The VG-10 stainless steel core is hardened using a Salt Bath process, chosen to suit this VG-10 Stainless steel and bring out its potential and qualities. For us, this attention to heat treatment matters just as much as the finish.

What we like most about Gekko Moon Light Series is that it does not need to be elaborate to feel special. The more closely you look, the more there is to appreciate. We hope you will enjoy these small details, too, each time you pick it up to prepare a meal.

The handle is made of Black Pakka Wood and  a stainless steel bolster, which provides improved durability and good blade balance. The handle and bolster have a nice rounded shape that allows the knife to be held comfortably and securely.

You can select the knife (with the Black Lacquered Wooden Saya) or (Without Black Lacquered Wooden Saya) at your preference. The matching wooden Saya (Sheath) with a decorative black lacquer finish, which nicely complements the Gekko Moon Light Series Knife's black pakkawood handle and taste.

The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.

Knife Model: JCK Natures Gekko Moon Light Series GE-S Santoku 170mm (6.6 inch)

Blade Material: VG-10 Clad

Rockwell Hardness (HRc): 60 to 61

Blade Grind and Edge Shape: Double Bevel Edge 60/40

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: Yes. (You can select the knife (with the Wooden Saya) or (Without Wooden Saya) at your preference.

This knife has double bevel edge 60/40 which is suitable for right hand use.

For your information, many of the Japanese Kitchen knives come originally with double bevel edge sharpened 60/40 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.

However, this 60/40 edge geometry is designed for right hand use, so we have a service to modify it to 40/60 for left handed users with re-sharpening process by skilled craftsman.

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 knives can be your special cooking partner for long time.

Important

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.