"Very Carbon Steel Lover 2Pcs Knife Set Part 2" JCK Original Kagayaki CarboNext Series KC-3ES Santoku 180mm & KC-8ES Sujihiki 240mm (Each knife comes with Wooden Saya. with Tsubaki Oil)
For the 2025 Holiday Shopping Season, JCK has prepared special knife sets with exceptional discounts — perfect for yourself or as a meaningful gift for someone special. Available now for a limited time and in limited quantities!
Kagayaki Very Carbon Steel Lovers 2Pcs Knife Set Part 2. Kagayaki CarboNext Series KC-3ES Santoku 180mm & KC-8ES Sujihiki 240mm
Each knife comes with a handcrafted Magnolia Wooden Saya. Useful maintenance tool "Tsubaki Oil".
This new CarboNext 2-piece knife set brings together the KC-3ES Santoku 180mm and KC-8ES Sujihiki 240mm — a versatile pairing designed for serious home chefs and professional cooks who spend countless hours in the kitchen. Whether you're working with meat, vegetables, or fish, this combination covers a wide range of cutting tasks with precision and ease. The Santoku excels at everyday prep work, while the Sujihiki handles slicing and trimming with finesse. Together, they form a powerful duo for anyone who demands performance and reliability from their knives.
Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call “CarboNext”. Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.
The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61. The knife features superb fit and finish, full tang construction, and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.
Santoku: The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Sujihiki: 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. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
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.
Specification
Knife Model: "Very Carbon Steel Lover 2Pcs Knife Set Part 2" JCK Original Kagayaki CarboNext Series KC-3ES Santoku 180mm & KC-8ES Sujihiki 240mm (Each knife comes with Wooden Saya. with Tsubaki Oil)
Blade Material: CarboNext (Next generation of Carbon Tool Steel material)
Rockwell Hardness (HRc): 59 to 61
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: Yes.
|
Santoku 180mm (7") Cutting edge length: 180mm (7") Total Length: 300mm (11.8") Blade Thickness: 2.2mm (0.08") Blade Width: 46mm (1.8") Handle Length: 113mm (4.4") Total Weight: 166g (5.8oz) |
|
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: 113mm (4.4") Total Weight: 166g (5.8oz) |
About Left Handed Version
This knife set is available for only Right Handed Version
Instructions & Maintenance
Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- 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, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
"Very Carbon Steel Lover 2Pcs Knife Set Part 2" JCK Original Kagayaki CarboNext Series KC-3ES Santoku 180mm & KC-8ES Sujihiki 240mm (Each knife comes with Wooden Saya. with Tsubaki Oil)
"Very Carbon Steel Lover 2Pcs Knife Set Part 2" JCK Original Kagayaki CarboNext Series KC-3ES Santoku 180mm & KC-8ES Sujihiki 240mm (Each knife comes with Wooden Saya. with Tsubaki Oil)
For the 2025 Holiday Shopping Season, JCK has prepared special knife sets with exceptional discounts — perfect for yourself or as a meaningful gift for someone special. Available now for a limited time and in limited quantities!
Kagayaki Very Carbon Steel Lovers 2Pcs Knife Set Part 2. Kagayaki CarboNext Series KC-3ES Santoku 180mm & KC-8ES Sujihiki 240mm
Each knife comes with a handcrafted Magnolia Wooden Saya. Useful maintenance tool "Tsubaki Oil".
This new CarboNext 2-piece knife set brings together the KC-3ES Santoku 180mm and KC-8ES Sujihiki 240mm — a versatile pairing designed for serious home chefs and professional cooks who spend countless hours in the kitchen. Whether you're working with meat, vegetables, or fish, this combination covers a wide range of cutting tasks with precision and ease. The Santoku excels at everyday prep work, while the Sujihiki handles slicing and trimming with finesse. Together, they form a powerful duo for anyone who demands performance and reliability from their knives.
Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call “CarboNext”. Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.
The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61. The knife features superb fit and finish, full tang construction, and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.
Santoku: The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Sujihiki: 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. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
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.
Specification
Knife Model: "Very Carbon Steel Lover 2Pcs Knife Set Part 2" JCK Original Kagayaki CarboNext Series KC-3ES Santoku 180mm & KC-8ES Sujihiki 240mm (Each knife comes with Wooden Saya. with Tsubaki Oil)
Blade Material: CarboNext (Next generation of Carbon Tool Steel material)
Rockwell Hardness (HRc): 59 to 61
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: Yes.
|
Santoku 180mm (7") Cutting edge length: 180mm (7") Total Length: 300mm (11.8") Blade Thickness: 2.2mm (0.08") Blade Width: 46mm (1.8") Handle Length: 113mm (4.4") Total Weight: 166g (5.8oz) |
|
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: 113mm (4.4") Total Weight: 166g (5.8oz) |
About Left Handed Version
This knife set is available for only Right Handed Version
Instructions & Maintenance
Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- 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, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
Original: $1.81
-65%$1.81
$0.63Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
For the 2025 Holiday Shopping Season, JCK has prepared special knife sets with exceptional discounts — perfect for yourself or as a meaningful gift for someone special. Available now for a limited time and in limited quantities!
Kagayaki Very Carbon Steel Lovers 2Pcs Knife Set Part 2. Kagayaki CarboNext Series KC-3ES Santoku 180mm & KC-8ES Sujihiki 240mm
Each knife comes with a handcrafted Magnolia Wooden Saya. Useful maintenance tool "Tsubaki Oil".
This new CarboNext 2-piece knife set brings together the KC-3ES Santoku 180mm and KC-8ES Sujihiki 240mm — a versatile pairing designed for serious home chefs and professional cooks who spend countless hours in the kitchen. Whether you're working with meat, vegetables, or fish, this combination covers a wide range of cutting tasks with precision and ease. The Santoku excels at everyday prep work, while the Sujihiki handles slicing and trimming with finesse. Together, they form a powerful duo for anyone who demands performance and reliability from their knives.
Our innovative KAGAYAKI CarboNext product range uses next generation carbon tool steel that we call “CarboNext”. Our CarboNext blades allow you to enjoy all the usual advantages of traditional high carbon steels (i.e. Excellent edge sharpness, excellent edge retention and ease of sharpening), but they offer the additional benefit of improved rust resistance.
The blade is made of solid CarboNext special high carbon tool steel that is hardened to HRc. 59-61. The knife features superb fit and finish, full tang construction, and comfortable black pakkawood handles. Its thin blade has a slow gradual taper and is finely ground, which results in excellent cutting performance and blade balance.
Because this knife offers greater rust resistance and ease of maintenance than regular high carbon steel knives, we particularly recommend CarboNext Knife to first-time users of carbon steel knives. Professionals and serious amateurs will love their superb blade geometry, cutting performance and quality construction.
Santoku: The tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.
Sujihiki: 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. The long blade allows the meat or fish to be cut in one single drawing motion, from heel to tip.
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.
Specification
Knife Model: "Very Carbon Steel Lover 2Pcs Knife Set Part 2" JCK Original Kagayaki CarboNext Series KC-3ES Santoku 180mm & KC-8ES Sujihiki 240mm (Each knife comes with Wooden Saya. with Tsubaki Oil)
Blade Material: CarboNext (Next generation of Carbon Tool Steel material)
Rockwell Hardness (HRc): 59 to 61
Blade Grind and Edge Shape: Double Bevel Edge 70/30
Handle Material: Black Pakka Wood Handle with Stainless Steel Bolster
Saya Included: Yes.
|
Santoku 180mm (7") Cutting edge length: 180mm (7") Total Length: 300mm (11.8") Blade Thickness: 2.2mm (0.08") Blade Width: 46mm (1.8") Handle Length: 113mm (4.4") Total Weight: 166g (5.8oz) |
|
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: 113mm (4.4") Total Weight: 166g (5.8oz) |
About Left Handed Version
This knife set is available for only Right Handed Version
Instructions & Maintenance
Information About The Care & Maintenance of CarboNext Knives
While our CarboNext knives have better rust resistance than other plain carbon steel knives, they will discolor and rust if not cared for properly. To keep your knife in good condition, please do not leave it in wet or salty conditions for a long time. After hand washing the knife, we recommend that you carefully rinse the knife with plain warm water and dry it with a clean cloth. It is important to make sure that there is no water left between the blade tang and the handle, or bolster, because this can lead to corrosion.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
Important
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
- Please do not put the knife in the dishwasher machine for cleaning.
- Please do not leave the knife in water or wet condition for long time.
- After using, please hand wash the blade, bolster and handle thoroughly, and wipe it clean and dry with soft clothes. Please apply Tsubaki oil on the blade and keep it in dry place.
- 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, any hard shell foods such as lobster and crab.
- We recommend using Japanese whetstones to re-sharpen the knife, when it gets dull.
