JCK Special Set “First Japanese Knife Set Type II” JCK Original Kagayaki
Once people acquire a first Japanese kitchen knife and start using it, they are first surprised of the amazingly sharp edge and super cutting performance, and say they never use other ordinal knives, and regret they should have used Japanese knife earlier. Japanese kitchen knife will serve you for a long period of time as your great cooking partner, if you choose fine quality knife and give a proper care for the maintenance.Ā Generally, many of the experts in the knife industry say one knife can be used for 5 to 10 years depending on how frequently it is used and how it is maintained.
We believe selecting the good made knives are very important for your cooking life, but it is hard for the beginner to decide which knife is the best to start with. Therefore, we would like to recommend our original brand KAGAYAKI Basic VG-1 Stainless steel Series for the people who are seeking for first Japanese knives of the rust-resistance stainless steel blades (also recommended to the serious users, even for professionals too)
It features an easy maintenance, rust resistance,Ā high cutting performance, longer edge retention and durability.Ā Ā KAGAYAKI Basic knives can be your first and the best cooking tools for its high level quality and craftsmanship.
It comes with three basic knives to meet with your basic cooking needs.
- Petty (Your choice of the Petty 125mm (4.9 inch) or Petty 150mm (5.9 inch).
- Santoku 180mm (7 inch)
- Gyuto (Your choice of the Gyuto 210mm (8.2 inch) or Gyuto 240mm (9.4 inch).Ā
Specification
Knife Model: JCK Original Kagayaki Basic Series Petty, Santoku and Gyuto
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.
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Petty 125mm (4.9″)
Cutting edge length: 125mm Total Length: 230mm Blade Thickness: 1.8mm Blade Width: 26mm Handle Length: 100mm Total Weight: 67g |
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Petty 150mm (5.9″)
Cutting edge length: 150mm Total Length: 260mm Blade Thickness: 2mm Blade Width: 29mm Handle Length: 105mm Total Weight: 83g |
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Santoku 180mm (7″) Cutting edge length: 180mm Total Length: 300mm Blade Thickness: 2.2mm Blade Width: 46mm Handle Length: 115mm Total Weight: 159g |
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Gyuto 210mm (8.2″) |
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Gyuto 240mm (9.4″) |
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About Left Handed Version
Master Craftsman modifies edge shape and bevel for left hand use by hand sharpening process at the following additional cost:
- PettyĀ + US$6
- Santoku, Gyuto+ $10
- Western Deba, Chinese Cleaver, Slicer+ $10
- Honesuki, SujihikiĀ 20% extra of the regular price, because we need to change the grinding geometry from the beginning step for 100% left handed version.Ā
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.
Instructions & Maintenance
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.
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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.
