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JCK Natures Sazanami Series Gyuto (180mm to 240mm, 3 sizes)

JCK Natures

Availability: Normally ships the same day



”Simple” and “tasteful” are the words that best describe these new Sazanami VG-10 Damascus Series kitchen knife. The Japanese word “Sazanami” means “small and calm waves” in English. Just as their name suggests, this knife has a simple and stylish layered Damascus pattern.

Sazanami Knife features high quality VG-10 Damascus stainless steel blade that is finely ground and sharpened to create a thin blade profile and fine cutting edge, which makes them perfect for precise or detailed cutting tasks.

Full tang construction, with stainless steel bolster and comfortable black pakkawood handle.

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 Sazanami Series Gyuto

Blade Material:  VG-10 Damascus

Rockwell Hardness (HRc): 60 to 61

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

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

 

Gyuto 180mm (7")
Cutting edge length: 180mm
Total Length: 300mm
Blade Thickness: 1.8mm
Blade Width: 43mm
Handle Length: 116mm
Total Weight: 156g

Gyuto 210mm (8.2") 
Cutting edge length: 215mm
Total Length: 335mm
Blade Thickness: 1.8mm
Blade Width: 46mm
Handle Length: 116mm
Total Weight: 175g

Gyuto 240mm (9.4")
Cutting edge length: 245mm
Total Length: 370mm
Blade Thickness: 2.2mm
Blade Width: 51mm
Handle Length: 121mm
Total Weight: 245g

  

 

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.

 

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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