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 Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
Knife Model: JCK Natures Deep Impact Series Gyuto
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.
Gyuto 180mm (7")
Gyuo 210mm (8.2")
| Gyuto 240mm (9.4")|
Cutting edge length: 245mm (9.6")
Total Length: 375mm (14.7")
Blade Thickness: 2.2mm (0.08")
Blade Width: 50mm (1.9")
Handle Length: 122mm (4.8")
Total Weight: 258g (9.1oz)
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 fine craftsmanship and sharp edge with your new knife. With proper cares, every Japanese knife should be your special cooking partner for long times.
This is the Carbon steel blade kitchen knife that can get rust and discolor easily, and requires extra care and attention to prevent rust.
good source of information, good range of knives and good delivery.
Another fantastic knife from JCK, holding very sharp edge for the longest of all my knives, I use it daily for work, recommended.
Very sharp out of the box. Excellent grind and geometry. The handle's fit and finish is good and there are no rough spots. The spine and choil are not rounded off.
The knife came razor sharp out of the box, no defects noted. The edge is predictably turning dark as patina changes colour still razor sharp after cutting various veggies like, carrots, Spanish onions and cooked bacon chopped to bits. Then washed in warm soapy water, immediately dried and chamomile oil. I am enjoy how it cuts with ease through tomatoes after multiple uses, I recommend JCK's knives to all.
The 210 was my first one from this series. Most 210 are too narrow to my taste, not this one. As so often with Japanese blades, the other size doesn't only regard the length of the blade. The character is totally different. The 210 is a relative light-weight, with a remarkable food release, though, thank to the thoughtful grinding. The 240, which is my usual size, is more a workhorse with 250g but remarkably thin behind the edge. A fantastic performer.