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JCK Natures

JCK Natures Deep Impact Series DI-2 Santoku 175mm (6.8 inch)

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 tall blade and rounded nose / tip of the Santoku make it a versatile knife that is well suited to cutting meat, fish, or vegetables; Hence it’s name, which literally means “Three-purpose”. The Santoku is often recommended as a multi-purpose kitchen knife.

Knife Model: JCK Natures Deep Impact Series Santoku

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.


Santoku 175mm (6.8")
Cutting edge length: 175mm (6.8")
Total Length: 295mm (11.6")
Blade Thickness: 2mm (0.07")
Blade Width: 42mm (1.6")
Handle Length: 118mm (4.6")
Total Weight: 174g (6.1oz)



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 7 Reviews
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Estonia Estonia
I recommend this product
Deep Impact Series DI-2 Santoku 175 mm

Great knife! Blade is like a razor blade, cutting is now much more easy. Hardness is exactly this as I wanted.

Tong B.
Singapore Singapore
I recommend this product
JCK Natures Deep Impact Series DI-2 Santoku 175mm (6.8 inch)

Bought this for my home cooking use. It is a well crafted and finished knife. Feels nicely balanced in the hand and the sharpness makes cutting such a pleasure. Enjoy using it very much.

JapaneseChefsKnife.Com JCK Natures Deep Impact Series DI-2 Santoku 175mm (6.8 inch) Review
Zbynek P.
Czech Republic Czech Republic
I recommend this product
Great knife

I like it a lot. I have a smile on m y fice, while I work with it...to a point. I'm able to sharpen it to a really high sharpness (you do need fairly good stones, I use the Choseras 800 & 3000 and the Kitayama 8000). Edge retention is exemplary. But there is a but. It does stain really fast (faster than my Akazawa, also from the Aogami Super steel). I'm talking low minutes. I'm able to work with that, I do care for my knives. But rest of the family would ruin it in a day. Will this be my "final" santoku? Probably not. But for now, it will serve me really well. Take care everybody.

JapaneseChefsKnife.Com JCK Natures Deep Impact Series DI-2 Santoku 175mm (6.8 inch) Review
Ishai K.
Israel Israel
I recommend this product
One of the best knives I have

Sharp, comfortable to use, retain the edge. Excellent knife for reasonable cost

Kazuharu S.
Canada Canada
I recommend this product
Versatile and now my favorite go to knife

Long time ceramic knife user, and I'm glad I've switched to my now favorite JCK Santoku knife that feels like cutting vegetables as if it were butter. Love the balance and weight and of course the sharpness - highly recommended!

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