Currently, R2 or SG2, with Super Aogami, is amongst the most popular steels for the making of the highest quality of culinary knives. Extra rich in Carbon and Molybdenum, this Super Steel has inclusion of a high percentage of powdered Chromium, which not only allows the final knife to be stainless but very easy to sharpen. The extremely high Carbon content allows the blacksmith to temper the blade to the highest levels of hardness. The Micro Carbide structure of this Super Steel results in a blade of unparalleled smoothness and strength.
JKC, as market leaders, are always looking to bring to our clients the very best and rare knives available. To this end we have asked one of our premier blacksmith and his team to create a knife that meets every criterion that is important – surgical sharpness, unmatched edge retention, easy to sharpen, beautifully balanced, stunning aesthetics – in other words, the ultimate tool that is a true ‘Object of Desire’.
Here is the result – a 101 Layer R2 Powder Steel totally handmade series of knives.GYUTO (Gyu – cow & To – sword): This is the Japanese interpretation of a Western Chef’s knife. It is flat from the handle end for about 1/3rd of the edge and then curves to the tip. It is ideal for the Western style of roll cutting. Function – Multipurpose chef knife. For Slicing, Dicing, Mincing, Filleting and Chopping of meat, fish and vegetables. Normal length – 180mm to 300mm. Tip: With the edge flat for about 1/3rd of the blade – 210 mm or longer the knife-edge profile is the same as a 180mm Santoku from the handle to tip and the same as a 180mm Gyuto from the tip to handle – so essentially a 180mm Gyuto & 180mm Santoku in one knife. The 210mm is the most favoured size for most chefs.