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JCK Natures

JCK Natures Deep Impact Series Gyuto (180mm to 240mm, 3 sizes)

Availability: Normally ships the same day

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")
Cutting edge length: 180mm (7.0")
Total Length: 305mm (12.0")
Blade Thickness: 2mm (0.07")
Blade Width: 43mm (0.5")
Handle Length: 118mm (4.6")
Total Weight: 164g (5.7oz)

Gyuo 210mm (8.2")
Cutting edge length: 215mm (8.4")
Total Length: 335mm (13.1")
Blade Thickness: 2mm (0.07")
Blade Width: 46mm (1.8")
Handle Length: 118mm (4.6")
Total Weight: 182g (6.4oz)

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.

  • 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.
Customer Reviews
5.0 Based on 41 Reviews
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Filter Reviews:
Kameron E.
United Kingdom United Kingdom
I recommend this product
My first knife that wasn't bad!

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!

Poland Poland
I recommend this product
Japońska uprzejmość i perfekcjonizm

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.

Zivko S.
Croatia Croatia
I recommend this product
JCK Natures Deep Impact Series Gyuto 240mm, opinion

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.

United States United States
I recommend this product
Super blue steel

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.

A JapaneseChefsKnife.Com Customer
Michael T.
United States United States
I recommend this product
Beautiful gyuto - reminds me of the past great Hiromoto AS

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

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