
It has been always pleasure to work with Master Gotou and his team of highly skilled craftsmen, who helped us to develop our high quality KAGAYAKI series of Western-styled knives. Due to the consistently high standards of quality and craftsmanship achieved by Master Gotou and his team of fine craftsmen, our KAGAYAKI Basic Series, KAGAYAKI CarboNext Series and KAGAYAKI R-2 Damascus Series knives have become very popular with our customers.
In order to satisfy new market demands, including those of a large number of experienced users and knife enthusiasts, Master Gotou has been refining his techniques for making a new generation of special steel knives. Master Gotou selected a special Powdered Metallurgy High Speed Tool Steel called “R-2” (Which he heat treats to HRc. 63. R-2), which is produced by a highly reputable Japanese company called Kobelco, because it offers remarkable cutting performance and edge retention. The blades have a laminated 3-layer construction, with two corrosion-resistant outer layers of soft stainless steel that not only improve blade toughness by supporting the hard R-2 steel core, but also allow easy maintenance.
Many of our experienced and serious users prefer the style and practicality offered by a ‘Kiritsuke blade’, so we recently worked closely with Mr. Gotou to develop a new Kiritsuke-Petty, Kiritsuke-Bunka and Kiritsuke-Gyuto. He worked very hard to develop a well-balanced collection of Kiritsuke knives that have superb cutting performance and a great visual appearance. The blade spine is mirror polished for extra visual beauty and the overall quality of the angular Kiritsuke blade is extra high.
For our NOVEL BLACK edition knives, the experienced craftsman’s use an additional etching process that gives the blade a stylish Gray-Black coloring — This creates a particularly striking overall design when combined with the versatile Kiritsuke blade and the Gray-Black Colored, water-resistant Linen Micarta Handle (With Solid Silver “JCK” Handmade Mosaic Pin that adds a stylish design accent). For increased durability and improved blade balance, these knives also feature full tang construction and forged stainless steel bolsters.
We hope you enjoy the minimalist, contemporary styling and very practical features of this R-2 Kiritsuke knife with Western-style handle. Each knife comes with a matching wooden Saya (Sheath), which has a decorative black lacquer finish.
A mainstay of professional Western kitchens, the Petty knife (And the contemporary Kiritsuke variant) 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.
Especificación
Knife Model: JCK Original Kagayaki NOVEL BLACK Edition | R-2 Laminated KNB-1 Kiritsuke Petty 145mm
Material de la hoja: R-2 Clad
Dureza Rockwell (HRc): 63
Blade Grind and Edge Shape: Double Bevel Edge 60/40
Material del mango: Gray-Black Colored Linen Micarta Handle con almohadilla de acero inoxidable
Saya incluida: Sí.
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Kiritsuke Petty 145mm (5.7″)
Cutting edge length: 145mm (5.7″) Total Length: 255mm (10″) Blade Thickness: 1.8mm (0.07″) Blade Width: 31mm (1.2″) Handle Length: 103mm (4.0″) Total Weight: 100g (3.5oz) |

Acerca de la versión para zurdos
Este cuchillo viene con una geometría de filo de doble bisel 50/50 para uso de diestros y zurdos.
Para su información, los cuchillos de cocina japoneses están generalmente diseñados para la mano derecha utilizar con un afilado ligeramente más grueso y redondeado en la hoja del lado derecho y un afilado menos redondeado (casi plano y recto) en la hoja del lado izquierdo. Sin embargo, tanto los diestros como los zurdos pueden utilizar los cuchillos que tienen el filo de doble bisel afilado 50/50 sin problemas.
Instrucciones y mantenimiento
Creemos que la calidad y el rendimiento de corte de los cuchillos japoneses son los mejores del mundo, y esperamos que disfrute de la fina artesanía y del filo de su nuevo cuchillo. Con los cuidados adecuados, cada cuchillo japonés debería ser su compañero de cocina especial durante mucho tiempo.
Importante
Este es el cuchillo de cocina de hoja de acero rápido en polvo que tiene una resistencia a la oxidación para un fácil mantenimiento. Sin embargo, puede oxidarse si se mantiene en condiciones de humedad.
- Por favor, no introduzca el cuchillo en el lavavajillas para su limpieza.
- Por favor, no deje el cuchillo en el agua o en condiciones de humedad durante mucho tiempo.
- Después de usarla, lave a mano la hoja, el cabezal y el mango, y límpiela y séquela con ropa suave, y guárdela en un lugar seco.
- 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, ni ningún alimento de caparazón duro como la langosta y el cangrejo.
- Recomendamos el uso de piedras de afilar japonesas para reafilar el cuchillo cuando esté desafilado.
Price : 192.00 $