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.
Beautiful blade nice and sharp very recommend
The knife have great balance and it is very sharp. Will recommend it to any one. Will not be using any of my Germany made knife.
I bought the 180mm version of this gyuto and I am loving it so far. The steel is AS with a great heat treat. The grind is good on the 180mm too! I haven't had a chance to sharpen it, but the out of the box sharpness was great. The handle is micarta, which I like better than pakka wood. Only critique I would give would be to round the choil and spine more, but I can do that myself.
I love this knife. It is sharp right out of the box and extremely easy to use. The super blue steel makes this my favorite in the kitchen. I will be purchasing more in the future. Great customer service and fast delivery.
Extremely sharp, and a beautiful patina developed immediately. My favourite knife by far.