A simple, timeless design leaves room to appreciate what matters: a carefully handcrafted blade, a comfortable handle and an edge that makes daily preparation a pleasure. For this set, we have selected five essential knives from our Kagayaki Basic series, bringing the work of the Kagayaki craftsmen into a wide range of cooking tasks.
JCK Original "Kagayaki Basic Master 5 Star Chef Knife Set"
5-Piece Solid VG-1 Mono-Stainless Steel Knife Set with Black Lacquered Wooden Sayas
KG-1ES Petty 125mm (4.9 inch)
KG-3ES Santoku 180mm (7.1 inch)
KG-7ES Gyuto 240mm (9.4 inch)
KG-10ES Sujihiki 270mm (10.6 inch)
KG-4ES Boning Knife / Honesuki 150mm (5.9 inch)
Timeless Design. Craftsmanship in Every Detail.
It is already about 20 years ago or so, when we first visited Mr. Gotou’s workshop in Seki City, the knives he was making, are simple and timeless design western style knives (YO-BOCHO). A closer look revealed something special: a sparkling blade finish and a craftsman who cared deeply about every step of his work. That encounter became the starting point for our JCK Original Kagayaki project. “Kagayaki” means “sparkling” in Japanese.
We did not set out to create an unfamiliar new shape. We wanted a straightforward knife that would let the quality of the workmanship speak for itself. The Kagayaki Basic series continues that idea: a simple, timeless design, handcrafted blades with a fine finish, and smooth black Pakka wood handles with stainless steel bolsters. Their simple beauty is easy to see, while the care behind their making becomes clear each time you hold the handle and make a cut.
There is a pleasure in using a thoughtfully crafted knife every day. As you reach for these knives day after day, we hope their sharpness, comfortable handles and thoughtful finishing will bring you closer to the craftsmen behind them.
The Work Behind the Blade
The Kagayaki craftsmen make the Basic series from solid, one-piece VG-1 stainless steel, heat-treated to HRC 60. Their experience with this mono-steel construction, together with careful grinding and sharpening, is central to the series.
Much of that work is quiet and easily overlooked. Water-cooled whetstone grinding and sharpening, known as Mizu-To, help create a thin blade with a slightly convex profile. Manual blade straightening, or Hizumi-Tori, calls for an experienced eye and careful adjustments. These are not simply finishing touches: they are part of the work that goes into making a practical cutting tool.
VG-1 stainless steel offers good rust resistance for everyday cooking, while the craftsmen’s heat treatment, careful grinding and hand sharpening bring out its cutting qualities. It is an appealing combination for chefs who want to enjoy a well-made Japanese knife without the more attentive care required by a carbon steel blade. Stainless steel still needs to be washed and dried properly, but it makes daily maintenance straightforward.
All Five Knives Are ES Versions
Every knife in this set is an ES (Extra Sharpness) version, hand sharpened by experienced craftsmen. Both the Regular and ES versions receive hand sharpening. The ES version is sharpened with a wider bevel on the right side of the blade, creating a thinner, sharper cutting edge. This set contains right-handed knives with 70/30 double-bevel edges.
Five Knife Set, Each with a Purpose
We selected these five essential knives to cover everything from detailed preparation and cutting larger ingredients to breaking down poultry and slicing a roast. The Santoku and Gyuto give you a choice of blade length for everyday cooking, while the Petty, Honesuki and Sujihiki each have a more specialized role.
KG-1ES Petty 125mm (4.9 inch) US$85
A nimble knife for peeling and trimming fruit and vegetables, preparing garnishes and making small, precise cuts. Its compact size is useful when a full-sized chef’s knife feels unnecessary.
KG-3ES Santoku 180mm (7.1 inch) US$125
A versatile daily companion for chopping vegetables and slicing boneless meat and fish. The tall blade and manageable length make it a comfortable choice for preparing smaller meals and working with limited counter space.
KG-7ES Gyuto 240mm (9.4 inch) US$165
The larger all-purpose knife in this selection. Its extra reach is useful for larger vegetables, generous portions of boneless meat and a busy preparation board. Choose the Santoku for a more compact blade, or the Gyuto when you want more cutting length.
KG-10ES Sujihiki 270mm (10.6 inch) US$180
A dedicated slicing knife for roasts, boneless meat and fish. The long, narrow blade allows a smooth drawing cut, helping you make clean slices with fewer strokes. A welcome tool when the cooking is finished and presentation matters.
KG-4ES Boning Knife / Honesuki 150mm (5.9 inch) US$135
A specialist for breaking down poultry and separating meat at the joints. The pointed blade helps with controlled work close to the bone. It adds a useful skill to the set for cooks who enjoy preparing a whole chicken themselves. It is not designed to chop through bones.
The total individual price of all five knives and their five black lacquered wooden sayas is US$854.
Holiday Special Price: US$670
Black Lacquered Wooden Sayas Included
Each of the five knives comes with a black lacquered wooden saya to cover the blade when not in use. Together with the simple black handles and bright stainless steel blades, the sayas give the set a consistent, understated appearance. Always clean and dry the knives thoroughly before putting them into their sayas.
A Set to Grow Familiar With
For an experienced chef, this selection brings together everyday essentials and dedicated tools for poultry preparation and slicing. For a keen home cook, it offers room to explore new ingredients and techniques, with the same Kagayaki Basic craftsmanship throughout.
We chose these knives not for an elaborate appearance, but for the pleasure of using good tools. Whether you are preparing a quick supper or taking your time over a meal for family and friends, we hope they will become trusted cooking partners for many years.
