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.
Really great gift for my brothers 25th
Very happy with the knife. The blade core is very hard, which was the main reason I bought it. It carried a screaming sharp edge out of the box which has lasted until now, after about a month of moderate use. What I like about it is the handle. It is narrow but not too much so it is very manouverable when doing fine chopping and going around the corners.
For the price, this is terrific package. Sharpen at a lower angle (like 5-8 degree per side) and it will cut like a dream.
Top quality knife, been purchased from Koki since 2016 until now, never disappointed me at all, great customer service & product, I am happy to purchase from Koki. Recommend to all of my friends & family!
I am not a professional chef, rather a professional family chef, as I cook most our meals. This is my go to knife now, it really has made things not only easier, but because they’re easier, more enjoyable.