For the second series of JCK Original “KAGAYAKI” knives, we have closely worked with the master craftsman Mr. Gotou again. We wanted to create an original design, but maintain the excellent quality control and craftsmanship in order to satisfy professional chefs and discerning users.
Elegant and contemporary, the new KAGAYAKI VG-10 knives are very beautiful and have a graceful balance. They feature an attractive semi-mirror-polished solid VG-10 blade (HRc. 60- 61), a comfortable rounded handle that is made from dark purple-colored Staminawood, and a matching curved nickel silver bolster and rivets. Staminawood is a very durable and water-resistant composite material, which is produced by laminating multiple layers of wood with special resin ingredients and compressing them together.
VG-10 is high performance stainless cutlery steel that is famous for its combination of very good edge sharpness, edge retention, and high corrosion resistance.
Honesuki knives were originally intended to be a specialist knife for de-boning and breaking down poultry, but many people have found this knife is also capable of filleting fish or red meat and can perform many of the tasks that Western boning knives are used for.
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 VG-10 Series Boning Knife | Honesuki
Blade Material: VG-10 Stainless Steel
Rockwell Hardness (HRc): 60 to 61
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Dark purple-colored Staminawood Handle with Nickel Silver Bolster
Saya Included: No.
Honesuki 150mm (5.9")
Cutting edge length: 150mm
Total Length: 270mm
Blade Thickness: 2.4mm
Blade Width: 40mm
Handle Length: 120mm
Total Weight: 159g
Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:
Petty + US$6
Santoku, Gyuto + $10
Honesuki, Sujihiki 20% extra of the regular price, because we need to change the grinding geometry from the beginning step for 100% left handed version.
Left handed versions are normally in stock for immediate shipping. However, when it became out of stock, please allow 3 to 6 days for shipping.
For your information, many of the Japanese Kitchen knives come originally with double bevel edge sharpened 70/30 (face side/back side) for Western style knives. This geometry came from Japanese Traditional knives with single bevel edge and Shinogi blade construction. This is one of the special features and reasons why Japanese knives have an excellent cutting performance.
However, this 70/30 edge geometry is designed for right hand use, so we have a service to modify it to 30/70 for left handed users with re-sharpening process by skilled craftsman.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Stainless steel blade kitchen knife that has a good rust resistance for easy maintenance. However, it may get rust, if kept in wet condition.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes, and keep it in dry place.
- 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, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.