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.
I'm used to buying knife block sets with 9 different knives and none of which are good. This knife is completely different! I do enjoy using it and it feels very nice and professional when I do use it!
Świetny nóż. Super ostry. Moi Japońscy koledzy postarali się abym nie musiał być narażony na żadne dodatkowe opłaty celne. Super kontakt. Bardzo polecam! I napewno jeszcze skorzystam z Waszych usług. Japanese courtesy and perfectionism Great knife. Super sharp. My Japanese colleagues made sure that I did not have to be exposed to any additional customs duties. Great contact. I highly recommend! And I will definitely use your services again.
Top cutting tool. First sharpening were hard, but pay off by performance. My only complain is blade thickness. This knife deserves to be at least 3,5 mm thick and handle should be more massive.
I am a chef at the very busy japanese restaurant, got the knife this afternoon. I start using it, it cut though everything that I put under it. It is very sharp. No doubt about it. I use no effort at all n save me a lot of time too. By the way I use sg2 steel knife too, and I think this is a better knife for the money.
I loved this knife so much, I made a video about it and recommended it to all of my fans and followers as one of my top 3 choices for anyone looking for their first Japanese chef knife! Link to the video is below. https://youtu.be/Gb6bS6qoq-s