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Kagayaki


JCK Original Kagayaki Basic Series KG-2KESSP Kiritsuke Petty 150mm (5.9 inch, Special Order Made, Kiritsuke Blade Version)

Availability: Normally ships the same day


KAGAYAKI Basic Series” knife is made with V-Gold No.1 stainless steel, heat-treated to HRc. 60. This beautiful sparkling blade is meticulously hand finished and their smooth pakkawood handles will fit your hand comfortably. We think that in terms of quality control and cutting performance this knife is a work of art, it will bring joy to home cooks and chefs alike.

Kagayaki Basic Series knives are made by Mr. Gotou’s fine Craftsman Team. For 40 years, it has been Mr. Gotou’s goal to make highly functional blades that have excellent cutting performance, blade geometry, edge sharpness and durability. He has made knives for many famous Japanese retailers and knife companies, and we recommend his knives with confidence.

This is the special order request  item, the KG-2KES Kiritsuke-Petty 150mm.

Maintaining the same of high quality finishing and manufacturing standards established by our existing Kagayaki Basic Series line, our stylish and practical Kiritsuke-Petty blade comes with a polished blade spine and tip, creating a nice visual accent and providing extra comfort when holding the knife in a pinch grip

 A mainstay of professional Western kitchens, the Kiritsuke-Petty knife is a small general-purpose knife used for peeling, shaping, and slicing fruits and vegetables, chopping herbs, and making garnishes. The compact size and relatively narrow blade of the Petty knife mean that it is very nimble and controllable, thus it is ideal for making precise cuts. It is a very versatile knife that can perform a wide variety of everyday cutting tasks.

 

Characteristics and Difference of Regular Version and ES Version

Both Regular Version and ES version are hand sharpened by skillful and experienced Master Craftsman.

Hereby we introduce the characteristics and difference of Regular Version and ES Version.

  • Regular Version has good enough sharpness and you can start using it without sharpening process and enjoy good cutting performance. One of the benefits for choosing the Regular Version is you can re-sharpen and make your own final sharp edge by yourself for your own cutting needs and preference. Advanced, Experienced and serious users can understand how important it is and this benefit.
  • ES version has much steeper and thinner edge which makes outstanding and maximized cutting performance. We have received many requests from our customers for the fully sharpened edge knives when they start using the knives. This is our recommendation for your needs. 

Knife Model: JCK Original Kagayaki Basic Series KG-2KESSP Kiritsuke-Petty 150mm (Special Order Made, Kiritsuke Blade Version)

Blade Material:  VG-1 Stainless Steel

Rockwell Hardness (HRc): 60

Blade Grind and Edge Shape: Double Bevel Edge 70/30

Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster

Saya Included: No.

Kiritsuke-Petty 150mm (5.9")
Cutting edge length: 148mm (5.8")
Total Length: 255mm (10")
Blade Thickness: 2mm (0.07")
Blade Width: 29mm (1.1")
Handle Length: 103mm (4")
Total Weight: 95g (3.35oz)


Kiritsuke-Petty  


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 the fine craftsmanship and spirits from your new knife. With proper cares, every Japanese knife can be your special cooking partner for a 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 a 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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