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When people select own knife, cutting performance and edge retention are always one of the priority list. Moreover, it will be great if the knife does not require much additional care and attention in terms of daily maintenance,
This “Deep Impact” knife matches aforementioned preferences very well.
Its blade is made of Japan’s premium high carbon steel, Aogami Super (“Blue Super Steel”), which is sandwiched between two layers of soft stainless steel and then heat treated to HRc. 64-65.
The handle is made from black paper Micarta, which is a very durable and stable material. It is water-resistant, and will not shrink or crack in the same way that wood does.
The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians.
Knife Model: JCK Natures Deep Impact Series Nakiri
Blade Material: Aogami Super Clad
Rockwell Hardness (HRc): 64 to 65
Blade Grind and Edge Shape: Double Bevel Edge 50/50
Handle Material: Black Paper Micarta Handle with Stainless Steel Bolster
Saya Included: No.
| Nakiri 165mm (6.4") Cutting edge length: 160mm (6.2") Total Length: 290mm (11.4") Blade Thickness: 2mm (0.07") Blade Width: 45mm (1.7") Handle Length: 118mm (4.6") Total Weight: 185g (6.5oz) |
This knife comes with 50/50 double bevel edge geometry for both right and left handed use.
For your information, Japanese Kitchen knives are generally designed for right hand use with a slightly thicker and rounded grinding on the right side blade and a less rounded (almost straight flat) grinding on the left side blade. However, both right and left hander can use the knives that have double bevel edge sharpened 50/50 without problems.
We believe the quality and cutting performance of Japanese knives are the best in the world, and hope you enjoy the fine craftsmanship and its sharp edge of your new knife. With proper cares, every Japanese knife should be your special cooking partner for a long time.
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.
AustraliaMy first nakiri. I really like aogami super, it sharpens very well and this knife is makes it a joy to work through a pile of vegetables. My video shows scratches and some mild patina on the aogami after 2 years of use.
United StatesGreat. Sharp and easy to keep sharp. Thin blade for slicing.
AustraliaI have a variety of fantastic knives from JCK but this one takes the cake. Amazing sharpness and ease of use. Aogami Super is so easy to sharpen and corrosion resistant with the stainless clading. What else could you want.
SingaporeBought this to complete my collection of 2 other knives from the same series, a Santoku and a Gyuto for home use. Waited quite a while for stock to be available. Good value carbon steel knife with quality finishing and comfortable balanced feel in the hand. Very sharp and manoeuvrable blade makes food preparation enjoyable.
United StatesNever had used a Nikiri knife until recently so I went to find another great option other than the shun I tried for some time. So naturally I came to JCK and came across this one. I choose it over the Fu-Rin-Ka-Zan because I wanted one with fairly easy maintenance. I’m am so happy it fulfilled all my expectations and then some. The edge develops a defined beauty the more you use it and it darkens. You can see the work that was put into this knife. It’s so light you may forget it’s in your hand :D It’s great for everyday use and can really put in some detailed work. It minces like a champ and devours veggies like a beast. Sooo pleased and grateful for the reviews below that helped me make my decision. I will be back for more!
