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
Total Length: 375mm
Blade Thickness: 2.2mm
Blade Width: 50mm
Handle Length: 122mm
Total Weight: 258g
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.
So good, makes other knives seem like useless lumps of metal. Superior craftsmanship. Heirloom quality.
Can't fault the JCK buying experience at all. Customer service was first rate, excellent shipping costs (international) and fast too. As for the product, well it's just stunning. This was my first J knife experience and the moment I made my first cut I was in love. Incredibly sharp, the blade just melts through vegetables and protein. Very sharp OOB, I haven't touched the edge in 3 weeks so far and it's still gliding through every cut. Early days, but I suspect this will be a very easy to care for blade. Yes, it does react and will form a patina. Mine started to blue from the first use even though I was very cautious about cleaning and drying the blade immediately after use. The darkened edge is very attractive and contrasts the rest of the blade very nicely. Fit and finish is good, but nothing amazing. Choil and spine could be softened, and I will probably take the edges off the choil at least soon enough. The rest of the knife is all finished nicely though - no looseness or rattle in the handle, no uneven edges around the rivets or spine. Looking forward to years of enjoyable cutting ahead of me and already searching for my next purchase.