“KAGAYAKI Serie Básica” 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.
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.
Especificación
Knife Model: JCK Original Kagayaki Basic Series Gyuto
Material de la hoja: Acero inoxidable VG-1
Dureza Rockwell (HRc): 60
Afilado de la hoja y forma del filo: Doble biselado 70/30
Material del mango: Mango de madera de pakka negra con funda de acero inoxidable
Saya incluida: No.
|
Gyuto 180mm (7″) |
|
Gyuto 210mm (8.2″) |
|
Gyuto 240mm (9.4″) |
|
Gyuto 270mm (10.6″) |
Acerca de la versión para zurdos
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
- Western Deba, Chinese Cleaver, Slicer + $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.
Sin embargo, esta geometría de filo 70/30 está diseñada para el uso de la mano derecha, por lo que tenemos un servicio para modificarla a 30/70 para los usuarios zurdos con un proceso de reafilado por parte de artesanos expertos.
Instrucciones y mantenimiento
Creemos que la calidad y el rendimiento de los cuchillos japoneses son los mejores del mundo y esperamos que disfrute de la fina artesanía y el espíritu de su nuevo cuchillo. Con los cuidados adecuados, cada cuchillo japonés puede ser su compañero de cocina especial durante mucho tiempo.
Importante
Se trata de un cuchillo de cocina con hoja de acero inoxidable, que presenta una buena resistencia a la oxidación para facilitar su mantenimiento. Sin embargo, incluso cuchillo de cocina de hoja de acero inoxidable tiene situación óxido si lo dejas con la condición húmeda.
- Antes de empezar a utilizar el cuchillo, lávelo con agua para limpiarlo.
- Por favor, no meta este cuchillo en el lavavajillas, lávelo a mano.
- 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)
- Este es un cuchillo extremadamente afilado. Por favor, tenga especial cuidado al usarlo y guardarlo.
- A diferencia de los cuchillos de fabricación alemana, las hojas de los cuchillos japoneses se afilan con un filo muy fino para que el corte sea más nítido y el reafilado más fácil. Por favor, proteja el filo de los golpes con materiales duros para evitar que se astille o se agriete.
- Por favor, no lo utilice para cortar alimentos con hueso o congelados, alimentos duros como la langosta y el cangrejo que tienen una superficie dura.
- Recomendamos reafilar el cuchillo con piedras de afilar japonesas, cuando se desafile.
Price : 91.00 $
Spanish 
English 
French 
German 
Italian 
Portuguese