JKC 63 Layer Utility

The JKC 63 Layer Damascus Collection is forged by sandwiching a sheet of High Carbon Chrome Vanadium (HCCV) stainless steel between 31 Layers of Nickel stainless on either side. The HCCV central core has .8% – .95% Carbon and the ability to hold a considerably more enduring edge (usually 40% – 60% longer) than the finest Western knives. The multiple layers are twisted drilled and compressed several times during the layering process; once ground and treated with Aqua Regia (a mild acid solution), intricate wood like patterns appear that mesmerise the eye.
The final tempering to 58:60 HRC a blade capable of being honed to an edge so sharp it would be at home in any surgeons hand. The soft 31 layers on either side protect the fine central core. The inherent quality of the HCCV steel to produce small carbides combined with the softness of the outer layers makes this one of the easiest knives to re sharpen. Furthermore, the small carbides produce an ultra silky smooth edge rendering textures virtually imperceptible.

Utility:

The shape is basically a small Sujihiki or slicing knife. As the name suggests it is a multi-function knife used for the preparation of vegetables and precise cutting of meat and fish. The slim profile presents a smaller area to fatty, oily, and starchy foods where a wider blade would create a stronger vacuum and ‘stick’ more to the food.

Function – Multipurpose for preparing all food groups. A favourite knife of many home cooks who are uncomfortable with large blades.

Normal length – 150mm

Tip: This knife is also used for carving petite roasts, filleting and skinning fish as well as careful dissection of poultry without hitting bones. An extremely useful size for any kitchen.