“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 (7.2")
Total Length: 315mm (12.4")
Blade Thickness: 2mm (0.07")
Blade Width: 44mm (1.7")
Handle Length: 122mm (4.8")
Total Weight: 130g (4.5oz)
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.
It's my first japanese knife so take it with a grain of salt cause all I can compare it to are some cheap sub 20 pieces of sharpened sheetmetal sold in grocery stores. Knife is very comfortable and insanely sharp as the blade is incredebly thin. Food just falls of and I cut onions like they aren't even there. Lifechanging experience for any wannabe chefs. Arrived also very fast and is sharp from factory. Curious to see how it can get any sharper since many reviews state factory sharpening isn't as good as a 1000/6000 stone.
Came fairly quickly especially considering the state of the world at the moment, I have used it fairly regularly since and am happy with the knife. Was the first gyuto I've bought would recommend