Price: $137.00
(as of May 05,2023 06:15:41 UTC – Details)
Product Description
Experience the joy of beauty, craftsmanship, and value by owning our JCK Original Kagayaki knives, the pinnacle of Japanese Yo-Bocho.
Working closely with a special selection of Japan’s most talented and experienced blade smiths and artisans, we have steadily built up both the quality and affordability of the Kagayaki western style knives produced by JCK Original.
JCK is located in Seki City, the Japanese cutlery capital. Here, fine knives are produced using over 800 years of Samurai sword-making tradition and history. JCK draws from this time-honored tradition to produce a wide range of top quality Japanese Chef’s knives.
Experience a true work of art in your kitchen. The JCK Original Kagayaki KG-9ES Professional Sujihiki 240mm Knife is a masterpiece of Japanese craftsmanship. Measuring 9.4 inches long and boasting a VG-1 Stainless Steel blade and an ergonomic hand-shaped Black Pakka Wood handle, the Sujihiki has a long, narrow, graceful blade which is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or filleting and skinning fish. The long blade allows the meat or fish to be cut in a single drawing motion from heel to tip.
Fully Hand Sharpened VG-1 High Carbon Stainless Steel Blade (HRC60 to 61). Simple, Basic, and well-balanced Black Pakka Wood Handle.
Dimension
Sujihiki 240mm (9.4″)
Cutting edge length: 240mm (9.4″)
Total Length: 365mm (14.3″)
Blade Thickness: 2.2mm (0.08″)
Blade Width: 37mm (1.4″)
Handle Length: 115mm (4.5″)
Total Weight: 186g (6.5oz)
Kagayaki Brand Concept
We believe knives that claim to be “best-quality” and “practical” must offer great cutting performance, great edge retention and adequate strength, whilst also being easy to maintain and sharpen. They should also be functional, be beautiful and be well made, with good fit and finish. All of these elements are important to serious users and professionals, who demand and need highly practical, professional-quality knives. JCK Original Kagayaki knives were specifically developed to meet these requirements.
Kagayaki Craftsmanship
JCK Original Kagayaki knives are handcrafted by a team of special craftsman, using traditional handcrafting methods that have been handed down by many generations of experienced, skillful craftsmen in Seki City, the Japanese knife making capital that has been known as “The City of Blades” since the Muromachi era (1338-1573). Motivated by their passion and true craftsman’s spirit, they are determined and proud to carry on the Seki tradition of producing high-quality knives.
Unrivaled Quality
Made with V-Gold No. 1 Japanese High Carbon Stainless Steel, this knife is fully hand-sharpened on a water-cooled rotary whetstone to ensure high cutting performance (Double Bevel Edge 70/30 for Right Handed use).
High-End Cutlery
Our team of experienced craftsmen is passionate about attention to detail in every step in the creation of these fine kitchen knives. Over 40 years of knife making experience are applied in the making of each piece. While these knife designs are neither revolutionary nor new, they represent true evolutionary innovation upon classic knife designs, allowing us to showcase the special finish and high-quality workmanship.
Kagayaki Brand Concept
Kagayaki Craftsmanship
Unrivaled Quality
High-End Cutlery
The ‘Essential Ingredients’ of Best-Quality Knives: 水砥 (Mizu-to) “Whetstone Grinding and Sharpening”
To ensure an optimum balance of high cutting performance, edge retention and strength, the blade is ground to have a thin, convex cross section and a fine edge. The blades are manually ground on a large wet grindstone; a process that requires the sensitive touch and skill of an experienced craftsman. By rapidly pivoting his hands up and down while grinding, the craftsman creates a slightly convex blade with a thin edge. It takes years of experience, dedication, passion and spirit to grind and sharpen top-quality, practical knife blades.
The ‘Essential Ingredients’ of Best-Quality Knives: 歪取り (Hizumi-Tori) “Blade Straightening”
After the heat treatment, grinding and sharpening processes, the Master Craftsman pays extra attention to straightening the blades. This hammering process might seem simple, but it requires an experienced craftsperson with sharp senses. Blade straightening aids efficiency and precision during the next manufacturing processes, so it is very important. This manual work is time-consuming, delicate and difficult, but it is essential for the production of top-quality, practical knives.
Kagayaki Craftsman’s Story: Creating VG-1 Mono-Steel Knives
Question: For over 40 years, the Kagayaki Craftsman Team has concentrated on making Mono-Steel knives (One-piece construction) in VG-1 Stainless Steel — Why did the team make this decision?
About 40 years ago, high hardness stainless steels that offered good cutting performance were rare, so the main material for Japanese knives was carbon steel. At that time, many people thought it was impossible to make stainless steel knives with great sharpness and cutting performance. The experienced Kagayaki Craftsman Team challenged themselves to create a stainless-steel knife with a hardness level and cutting performance similar to a high carbon steel knife. They discovered VG-1 stainless steel, which has a relatively high carbon content, could offer hardness, cutting performance and sharpness that was similar to a carbon steel knife. At that time, creating stainless Mono-Steel knives with a high Rockwell hardness and high cutting performance was a great technological achievement. However, the craftsmen had to spend a lot of time and energy researching and testing how to make high quality, practical stainless-steel knives.
For over 40 years, the experienced Kagayaki Craftsman Team has concentrated on making Mono-Steel blades with the use of traditional blade crafting techniques, including Mizu-To (Whetstone Grinding and Sharpening) and Hizumi-Tori (Blade straightening). These well preserved traditional handcrafting processes are essential when making practical, high-quality, Mono-Steel knives, which can be particularly difficult to grind and sharpen. The Kagayaki Craftsman Team is proud to preserve their traditional handcrafting methods and use this great Japanese steel to make these Mono-Steel knife blades. They believe the combination of steel, knife construction and expert craftsmanship produces the most practical, cost-effective knives.
Model
Kagayaki KG-10ES Kagayaki KG-9ES Kagayaki KG-3ES Kagayaki KG-6ES Kagayaki KGR2-3 Kagayaki KG-1ES
Steel Blade
VG-1 High Carbon Japanese Stainless Steel VG-1 High Carbon Japanese Stainless Steel VG-1 High Carbon Japanese Stainless Steel VG-1 High Carbon Japanese Stainless Steel R-2 Special Steel VG-1 High Carbon Japanese Stainless Steel
Handle
Black Pakkawood Black Pakkawood Black Pakkawood Black Pakkawood Black Pakkawood Black Pakkawood
Size
10.6’’ 9.4’’ 7’’ 8.2″ 8.2’’ 4.7’’
Sujihiki Kitchen Knife – The long, narrow, graceful blade of the Sujihiki is particularly useful for trimming away sinew and fat from meat, finely slicing meat or boneless fish, or for filleting and skinning fish
High Quality Standard – Passionate experienced craftsman team with over 40 years of knife making experience and skills are fully applied for each single pieces of our kitchen knife.
Unrivaled Quality – The V-Gold No.1 Japanese High Carbon Stainless Steel blade of this chef knife is meticulously hand sharpened and hand finished; The smooth pakkawood handles will fit your hand comfortably; In terms of quality control and cutting performance, this knife is a work of art
Superior Japanese Craftsmanship – Kagayaki Western style knives are produced by JCK Original in collaboration with Japan’s top craftsmen, ensuring beauty, durability, and value
