Premium Kagayaki Japanese Chef’s Knife KGR-1 - 5.9" Professional Petty Knife with R-2 Damascus Steel & Ergonomic Linen Micarta Handle - Perfect for Slicing, Chopping, and Precision Kitchen Tasks

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 Damascus KGR-1 Professional Petty Knife is a masterpiece of Japanese craftsmanship. Measuring 5.9 inches long and boasting a Damascus stainless steel blade and an ergonomic hand-shaped Linen Micarta handle, this perfectly balanced tool is ideal for peeling, shaping, and slicing fruits and vegetables, chopping herbs, making garnishes, or any application requiring precise cuts. The high hardness of the R-2 Powdered Damascus Steel blade is powerful, providing high cutting performance. Its attractive and very durable Linen Micarta handle ensures a comfortable and secure grip. The knife also comes with a matching wooden Saya (Sheath) with a decorative black lacquer finish, which complements the appearance of the Linen Micarta handle and Damascus blade very well. Dimension Petty 150mm (5.9") Cutting edge length: 154mm (6.0") Total Length: 284mm (11.1") Blade Thickness: 3mm (0.1") Blade Width: 32mm (1.2") Handle Length: 106mm (4.1") Total Weight: 79g (2.7oz) 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 In order to satisfy new market demands, including those of a large number of experienced users and knife enthusiasts, JCK Original Craftsman Team has been refining his techniques for making the new generation of special steel knives and selected a special Powdered Metallurgy High Speed Tool Steel called “R-2”, which he heat-treats to HRc. 63. R-2 is made by a highly reputable Japanese company called Kobelco, and the steel offers remarkable cutting performance and edge retention. 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. JCK Original Kagayaki R-2 Steel Knives Please feel and taste the high level of craftsmanship and cutting performance !