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JCK Natures


 

JCK Natures Raiun Series Wa Gyuto (180mm to 240mm, 3 sizes, D Shaped Shaped Red-Sandal Wood Handle)

Availability: Normally ships the same day


“RAIUN雷雲”, that means " Thundercloud” in Japanese. Like Thundercloud, the JCK Raiun has vivid and good impact of the beautiful Damascus blade and matching dark color of Red-Sansaldwood handle.

Raiun knife has a beautiful layers of Damascus blade which is slightly Up-Swept blade shape for fine grip and efficient cutting process. This knife features a hand sharpened and hand honed VG-10 Damascus stainless steel blade (HRc. 60-61. 50/50 symmetrically ground double beveled edge).

Raiun knife has D shape of Red-Sandalwood handle with black pakka wood ferrule for right hand use.

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. Compared to a Western-style handle, the lightweight traditional Japanese handle of the Wa Gyuto knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.

Knife Model: JCK Natures Raiun Series Wa Gyuto

Blade Material:  VG-10 Damascus

Rockwell Hardness (HRc): 60 to 61

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

Handle Material: D Shaped Red-Sandal Wooden Handle with Black Pakka Wood Ferrules

Saya Included: No.

  

Wa Gyuto 180mm (7") 
Cutting edge length: 185mm
Total Length: 325mm
Blade Thickness: 2.4mm
Blade Width: 45mm
Handle Length: 133mm
Total Weight: 120g

Wa Gyuto 210mm (8.2") 
Cutting edge length: 215mm
Total Length: 360mm
Blade Thickness: 2.4mm
Blade Width: 46mm
Handle Length: 139mm
Total Weight: 151g

Wa Gyuto 240mm (9.4") 
Cutting edge length: 240mm
Total Length: 395mm
Blade Thickness: 2.4mm
Blade Width: 50mm
Handle Length: 145mm
Total Weight: 175g

  

 

Sorry. This knife is not available for left handed version.

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.

 

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.
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