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“INAZUMA, that means "Thunder Lightning” in Japanese. Like Thunder lightning, the JCK INAZUMA will flash and shine your kitchen to bring you the joy of cooking with fine cutting performance.
Inazuma knife has a unique & beautiful Tsuchime (“Hammered pattern”) textured Damascus blade. This knifefeatures a hand sharpened and hand honed AUS-10 Nickel Damascus stainless steel blade (HRc. 60-61. 50/50 symmetrically ground double beveled edge).
Inazuma knife has Octagon Shape Red-Sandalwood handle with black pakka wood 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 Inazuma Series Wa Gyuto
Blade Material: AUS-10 Damascus
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Octagon Shaped Red-Sandal Wooden Handle with Black Pakka Wood Ferrules
Saya Included: No.
Wa Gyuto 180mm (7")
Cutting edge length: 185mm
Total Length: 315mm
Blade Thickness: 2mm
Blade Width: 44mm
Handle Length: 122mm
Total Weight: 130g
Wa Gyuto 210mm (8.2")
Wa Gyuto 240mm (9.4")
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.
Overall - delightful. I purchased the 210mm Wa Gyuto some time back (2 years? 3 years?). In any event, it's a well-balanced blade that is readily sharpened and retains its edge better than all but a couple of knives I own (and I own several). I use it primarily for vegetable prep. While it sells as a 210, mine is closer to 220, which I like. It absolute terms, it's a fine knife. For the price, I don't think it can be beat.
Amazing lightweight chef knife after year of use im pretty happy that i bought it ! Easy to sharp, very good edge tons of veg and meat cutted over a year and still love to work with that beauty ! Very recommend that product
I have this knife for 3 years, sharpen every 3 months. I cook every day. However, recently sharpened it a year ago - today I just sharpened because I started to annoy the lack of focus when cutting tomato.
Really happy with this knife. Well balanced and light. Highly recommened :)