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Kagayaki


 

JCK Original Kagayaki VG-10 Series Wa Gyuto (210mm to 270mm, 3 sizes)

Availability: Normally ships the same day


For the second series of JCK Original “KAGAYAKI” knives, we have closely worked with the master craftsman Mr. Gotou again.

The new KAGAYAKI VG-10 knives have a graceful balance. They feature an attractive semi-mirror-polished solid VG-10 blade (HRc. 60- 61).

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.

Kagayaki VG-10 Wa Gyuto comes with comfortable grip of Octagon Shape Magnolia Wooden Handle with Water Buffalo Horn Ferrules.

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.

 

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 Wa Gyuto

Blade Material:  VG-10 Stainless Steel

Rockwell Hardness (HRc): 60 to 61

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

Handle Material:

Octagon Shaped Magnolia Wooden Handle with Water Buffalo Horn Ferrules

Saya Included: No.

 

Wa Gyuto 210mm (8.2")
Cutting edge length: 210mm (8.2")
Total Length: 355mm (13.9")
Blade Thickness: 2.4mm (0.09")
Blade Width: 45mm (1.7")
Handle Length: 133mm (5.3")
Total Weight: 126g (4.4oz)
Wa Gyuto 240mm  (9.4")
Cutting edge length: 230mm (9.0")
Total Length: 385mm (15.1")
Blade Thickness: 2.6mm (0.1")
Blade Width: 49mm (1.9")
Handle Length: 140mm (5.5")
Total Weight: 158g (5.5oz)
Wa Gyuto 270mm (10.6")
Cutting edge length: 260mm (10.2")
Total Length: 420mm (16.5")
Blade Thickness: 2.6mm (0.1")
Blade Width: 51mm (2.0")
Handle Length: 145mm (5.7")
Total Weight: 180g (6.3oz)

 

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.

Important

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.
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Customer Reviews
5.0 Based on 24 Reviews
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Filter Reviews:
RC
04/17/2021
Ryan C.
United States United States
Great knife

Excellent knife. Love the feel in my hand.

CJ
03/08/2021
Charles J.
United States United States
JCK Original Kagayaki VG-10 Series Wa Gyuto

This is my first Japanese Chef's knife. It is made of VG Stainless Steel with an HRc of 61. It is a pleasure to use as it is perfectly balanced, lightweight, and sharp. I highly recommend this knife to anyone looking for a quality kitchen implement that will last a lifetime.

JapaneseChefsKnife.Com JCK Original Kagayaki VG-10 Series Wa Gyuto (210mm to 270mm, 3 sizes) ReviewJapaneseChefsKnife.Com JCK Original Kagayaki VG-10 Series Wa Gyuto (210mm to 270mm, 3 sizes) Review
JV
03/02/2021
Jordan V.
United States United States
KAGAYAKI VG10 Wa gyato

Been using this knife at the restaurant and it's insanely sharp. Just had to sharpen it for the first time after 30 days. I love the grip of the octagon handle with the water buffalo horn. Highly reccomend.

JV
03/02/2021
Jordan V.
United States United States
KAGAYAKI VG10 Wa gyato

Been using this knife at the restaurant and it's insanely sharp. Just had to sharpen it for the first time after 30 days. I love the grip of the octagon handle with the water buffalo horn. Highly reccomend.

NA
02/18/2021
Nick A.
United States United States
Would Recommend!

Love how smooth every cut of this knife is. Made deboning a pork shoulder much easier than any knife I’ve previously own.

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