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.
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.
Sharp, comfortable to use, retain the edge. Excellent knife for reasonable cost
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!
I just wouldn’t give a present for a friend that I would not be delighted to receive myself. I bought one of these as a wedding gift for two friends who are passionate cooks. She has emailed me several times over the months to tell me how much she is enjoying the knife. Of course, I had to offer to sharpen it when it gets blunt which is why I chose this one; Aogami Super is my favourite metal after R2 because of its great edge retention.