Story
We first met Jack a couple of years ago when his curiosity got the better of him and he popped into the shed to see what we were up to one day.
A couple of knives later for us, and a million YouTube followers for Jack later, we decided that it's time to team up and create a signature knife.
Over the past few years we’ve become good mates with Jack.
Every now and then on a Friday afternoon Jack will pop into the shed to enjoy a few cheeky beers and catch up on life, YouTubing, and all things cooking and knives, and we're very excited to share the next project we've been working on together.
The Chef Jack Ovens Fusion Knife
This knife is a true fusion of styles.
When we first approached Jack about making a special knife we wanted to know what style of knife would work best for him and his cooking style.
The two most popular knives in his kitchen are his Gyuto and his Santoku.
Both are Chef’s knives but with slightly different features - the flatter cutting edge and snubby tip of the Santoku compared to the longer, slightly curved profile of the Gyuto.
So we thought why not combine the two?
After a lot of consultation with Jack, we have designed and created our first ever collaboration Chef’s Knife - The CJO (Chef Jack Ovens) Fusion Knife.
This knife was designed to be used by anyone for anything, whether you’re preparing Jacks’ signature Creamy Mushroom Sauce or his Easy Tex Mex Chicken Fajitas, this knife has you covered.
We wanted to design something that was unique and that could be utilised for any kitchen task.
The knife needed to be functional (of course) but it also had to look cool, it couldn’t just be a stock standard knife that you could find in any department store.
Everything in this knife has been meticulously designed in collaboration with Jack to be stylish, comfortable, practical, unique but most of all, functional.
Specifications
Blade Length: 195mm (7.67in)
Blade Height: 48.9mm (1.92in)
Blade Thickness: 2.2mm (.08 in)
Overall Length: 345mm (13.58in)
Weight: 213g (7.51oz)
HRC: 60-62
Blade Steel: Japanese VG-10 High Carbon Steel
Handle Material: G10 (or garolite is a high-pressure fibreglass laminate), Maple wood, and red epoxy resin.
The Blade
We gave Jack the option of picking from one of the four blade styles we like to use with our knives, damascus, bamboo, sandblasted, or damascus with a hammered finish.
As Jack has been using our Osaka Hammered Collection (as seen in his debut cookbook DIG IN - available here), he elected to go with the hammered finish on the blade - it’s also one of our favourites.
This blade style has three key functions: Slice, Slide & Separate.
The first two hundred knives will be engraved with your unique backer number on the blade. e.g. 1/200 (if you're quick)
Step 1 - Slice
The edge of the knife is the core of the blade. This is the hardest steel section with a sharp 15 degree angle to allow it to effortlessly slice into whatever is being cut, chopped or sliced. For knives we are using VG10 which helps retain the hard edge for long periods.
Step 2 - Slide
Section two is 33 layer steel (each side - 66 in total (67 when you add the core)) which allows the ingredient which has been sliced to slide through on its journey to the table. The shiny layer is created with a small addition of nickel which allows the holder to observe the layering effect and the wonder of multiplayer steel.
Step 3 - Separate
As we approach the top of the blade (the spine) we start to add hammered ripples (created in a mould). This section creates air pockets which helps separate the ingredient being sliced from the knife.
The blade shape is also quite unique, and as the name suggests, it is a fusion between the classic Santoku and Gyuto shaped blades.
Like nearly all our kitchen knives, we’re using high carbon Japanese steel for the cutting edge of this knife - VG-10.
We’ve been using it for years and not only does it look great, its performance in the kitchen and edge retention is amazing.
The Fusion
This revolutionary blade combines the best qualities of two Japanese kitchen knife styles into one ultimate cooking companion.
The Santoku and Gyuto knives are staples in the Japanese culinary arsenal.
But each has their strengths and limitations.
That's where the CJO Fusion Knife comes in - it takes the precision of a Santoku and merges it with the robustness of a Gyuto.
The Result?
A knife that excels at any kitchen task you throw at it. Need to finely dice onions? The Santoku-inspired flat blade gets the job done. But don't worry about the tough skin of a butternut squash - the slightly curved, reinforced edge of a Gyuto makes quick work of it.
Between the tapered handle for rocking motions and straight bolster for push cuts, you'll enjoy maximum control and comfort no matter what you're slicing. It's perfectly sized to tackle anything from fine garnishing to full fillet work.
The CJO Fusion Knife is made to be any home cook's most-used utensil.
The Handle
Over the past 8 years or so we’ve played with a few different handle shapes and styles for our kitchen knives.
We’ve used larger handles for our Big Red knives, smaller rounder handles in our original Damascus collection, and now are using a universal handle shape for our Osaka, Kyoto, and Sapporo knives.
But Jack wanted something different, something he could call his own, something that could be held comfortably regardless whether you are left or right handed.
With this handle shape, we’ve chosen to go with the Meiji style.
This is a slightly different handle to what we’ve done in the past, we used a variation of the Meiji style with our Monet Cheese Knives but given this is a larger kitchen knife, we needed to make it larger and more snug in the hand.
Like our previous knives, we are using a wood (maple) and resin (red) mix for the handle.
We’ve been working with wood and resin for quite a few years now and like to think that we understand how they work together quite well.
We’ve also added a black G10 (or garolite - a high-pressure fibreglass laminate) bolster to the handle for an added sleekness and strength.
We’ve also elected to go full-tang with Jack’s knife because of the added strength, weight, and durability it provides.
We have chosen to only make Jack’s Knife with a red resin at the moment - in the future we may look at other colours but for now we’ve chosen red.
Why?
A) It’s Jack's favourite colour
B) Our Koi fish logo is red
C) Red goes fast and is hot - think Ferrari, Holden, Jordan with the Bulls, Carolina Reapers, fire, Arsenal, Tampa Bay Buccaneers, fever, sunburn….
D) It looks cool
Each handle is unique, just like its owner.
The way the resin pours and the grains in the maple ensures that no two knives will ever be the same.
Caring for the CJO Fusion Knife
This knife is built to last with minimal maintenance.
But you still need to look after the knife.
1. Keep the blade nice and dry
It’s important to properly care for and maintain the knife blades. Extended exposure to moisture can potentially cause corrosion in even the most resilient steels over time. It’s essential to dry blades thoroughly after cleaning and avoid prolonged contact with water whenever possible.
The high-carbon steel core of the CJO Fusion Knife also requires special care. Carbon steel is more prone to rust if moisture is not fully removed. Be sure to wipe away any moisture on the blade.
When hand washing is necessary, use warm water and avoid soaking the knives for extended periods. While hot water alone won’t typically damage the blade, sudden temperature changes can cause cracking at the microscopic level. Extreme hot or cold should be avoided.
By keeping blades clean and dry, and limiting exposure to moisture, your CJO Fusion Knife can maintain their corrosion resistance and withstand daily use for many years of dependable performance.
2. Do not put the knife through the dishwasher.
Please.
Do not put your knife in the dishwasher.
Here are a few key reasons why we don't recommend putting your new knife in the dishwasher:
Heat - The high heat of a dishwasher drying cycle can cause microscopic damage and weakening of the blade over time. High carbon steels like VG10 are more vulnerable to heat-related damage.
Moisture - Prolonged exposure to moisture in the dishwasher isn't fully controlled and can lead to rust or corrosion developing on the blade more easily than hand-washing. Wood and water also do not like each other over time.
Detergents - The harsh detergents and cleaning chemicals used in dishwashers aren't designed with knife blades in mind and could potentially cause unwanted reactions or deterioration of protective blade coatings.
Movement - The agitation and bouncing around of knives in a dishwasher creates risk of nicks or dulling of the cutting edge from contact with other dishes.
Aesthetics - Over time, dishwashers may cause discoloration or other undesirable visual changes to the blade appearance or handle.
Hand-washing allows for more gentle, careful cleaning without extended heat or chemical exposure - helping to maintain the VG10 steels' sharpness and corrosion resistance for longer. Taking the extra minute for hand washing is best for your quality knife.
3. Don't use pull through or machine sharpeners.
There are a few key reasons why pull-through/electric knife sharpeners are not recommended for high-carbon steel chef's knives:
They can remove too much metal. High-carbon steels are harder and more brittle than softer stainless steels. Aggressive sharpeners can easily remove too much steel, thinning and damaging the blade edge over time.
They can create a rounded/rolled edge. Pull-through sharpeners can push the edge inward, rounding it rather than honing a sharp, angular apex. This diminishes cutting performance.
Improper angle. It's hard to set the proper angle consistently for each knife with an electric sharpener. An improperly aligned edge won't hold its sharpness as well. We sharpen the CJO Fusion Knife at 15°
Risk of overheating. The friction from an electric sharpener, especially on hard carbon steels, carries a risk of overheating and potentially ruining the blade's temper or microstructure.
Better options exist. Whetstone sharpening allows for precise angles, control over steel removal, and developing a fine, polished edge that stays sharper longer than a pull-through can provide.
For high-performance knife blades like high-carbon, it's best to use more precise and gentle sharpening methods that don't deform or damage the metallurgy of the knife edge.
Whetstones are our preferred method of sharpening.
4. Hone it using a ceramic rod
There are a few key reasons we recommend only using a ceramic honing rod on the CJO Fusion Knife (and all our others):
Hardness. VG10 steel is extremely hard, around 61-62 on the Rockwell scale. A softer steel or diamond honing rod could potentially scratch or damage the blade edge during use. Ceramic is harder than the knife steel.
Edge alignment. Ceramic honing rods gently realign the edge of the knife without removing any material. This helps maintain the factory angle and honed cutting geometry over time. Other methods may change the angle.
No burrs. As a harder material, ceramic won't roll or form burrs on the knife edge like other honing steels can. Burrs lead to diminished cutting performance.
Smooth surface. Ceramic rods offer an exceptionally smooth sliding surface, which reduces friction and potential for burning/overheating the edge during honing strokes.
Longevity. Hardest of all honing materials, ceramic will also last essentially the lifetime of the knife without wearing down from use like softer steels can.
For high-performance supersteels like VG10 that we're using in the CJO Fusion Knife, only ceramic honing maintains the pristine edge geometry without risk of micro-damage, burrs or changing the factory-set angle over numerous sharpening cycles.
5. Care for the handle
It's important to keep in mind that wood, like many natural materials, is vulnerable to the effects of excess water exposure. When wooden handles get wet, they tend to expand slightly and then contract again as they dry. Repeated cycles of expansion and contraction can cause microscopic cracks to form in the grain of the wood.
For this reason, we recommend carefully hand washing your CJO Fusion Knife handles to minimise water contact as much as possible. A damp cloth is preferable to soaking or submerging. Thoroughly drying the handles afterwards also makes sure no residual moisture gets trapped.
With proper care, the wooden handles of the CJO Fusion Knife will maintain their attractiveness for years of use.
But exposing them to continuous wet environments or submerging them could expedite crack development.
By avoiding prolonged water submersion, the wood handles can be preserved looking as fine as the day they were crafted.
6. Do not put your knife through the dishwasher.
Just in case you missed it the first time.
Do not put your knife in the dishwasher.
Follow these steps and your new knife will treat you well for years to come.
Fulfilment
Fulfilment of the knife will be in two batches.
For this campaign we are looking at only doing 200 knives that we hope to have finished at the beginning of December and shipped shortly after completion - with expected delivery around mid December 2024 (just before the busy holiday period).
If there is interest, we will release another reward and offer a second batch of 200 knives (if needed) that we aim to have completed mid January and shipped shortly after with expected delivery late January/early February 2025.
Why are we (potentially) doing two batches?
Simply put, we’re only a small team here at Koi and with the busy holiday period approaching we’re flat out like a lizard drinking.
Between our shop in Adelaide, online orders, sharpening, restoring, and making, we will focus on rewarding earlier backers with their knives first.
Then, after the hectic holiday time has passed (and a couple of days rest with too much food, swimming, backyard cricket, cheeky beers and the Boxing Day Test) we will work on fulfilling a second and third batch if required.
About Chef Jack Ovens
First, let me say what is obvious: I've always loved food.
I definitely loved food more than school and that's where it all began for me. I did home economics in high school, but when I wanted to leave high school after year 10, my mum said I couldn't unless I had a full time job lined up. So, I managed to get an apprenticeship as a chef. It was only supposed to be for four years, but it took me a little longer due to a few hiccups and complications.
But I'm very proud to say that I am a fully qualified chef now.
My family has always been a huge inspiration to me. My main inspiration was my older brother, Jamie. Seeing him working as a chef and cooking and making us dinner on every special occasion really sparked an interest in me. Looking back, this love for cooking starter even earlier than that. Before we moved to Australia when I was 10, my dad owned a bakery that supplied most of London. So I guess I've been seeing people close to me make a living from food my whole life.
And here we are today.
My main goal is pretty simple: cooking good food that anyone can make.
It makes me appreciate it all the more because it's not been an easy journey. It's tough in the kitchen. SOme people see it as al glitz and glamour all the time. But there can be some dark days that can spiral into depression, which unfortunately happened to me. I got out of it though, and now we're here, living my best life, cooking good food and making new things. Life is good.
The whole YouTube thing happened pretty quickly, and I never that it for granted. People often ask me how it all started. I was still working in a cafe at the time, and considering what to do next. I've always loved watching YouTube and wanted to do something of my own. My fiancée, Jordie, led in me in the right direction - she just said do what you do best. So, I decided to start making some cooking content and then properly launched my own channel in May, 2019.
My video for creamy garlic mushroom sauce is really what changed things for me. I'd be making regular content for a while, and I was searching for a new recipe to film. At the time, I was in a rental property and going back and forth to my parents house to film while I was working six days a week. I was feeling and bit lost and not knowing what to make or to film next. And then Jordie suggested I make a video of the sauce, which we always have for dinner.
So I filmed the recipe. The views started off slowly, as they always do. Over time, it just grew and grew. I remember refreshing my phone while I was in the kitchen at work, and there were 2000 subscribers on my YouTube channel, then 20 minutes later it was 2500 subscribers. I couldn't believe it. These days that video has millions of views - it's pretty funny seeing as I didnt' even like mushrooms as a kid!
The kitchen is a gathering place for family and friends - a place where memories are made a seasoned with love.
I first met Shannon and Ramon a couple of years ago when I was looking to upgrade my knives. I lived just around the corner from the shed at the time and was absolutely stoked to see what they were doing.
Since then we've become good mates and I'm extremely excited to collaborate on this knife together!
About Us
Koi Knives was founded by Ramon & Shannon in Adelaide, South Australia back in 2015. After being mates and going to high school together, they went and did their own things before their love of all things design and creation brought the guys back together.
Shannon spent the last 20 years focusing on steel manufacturing (making all types of things with incredible steel). The son of a blacksmith, Shannon has always been comfortable stuck in the shed. He's a bit hard to get a hold of as he usually has his sleeves up and head down tinkering with something... usually a knife (not always).
Ramon spent the last 20 years obsessing with cooking and knives (and occasionally cutting his finger). He lost to Callum in very early rounds of the second season of MasterChef Australia back in 2010 and decided he'd concentrate on cooking tools more so than cooking dishes.
We're always designing, tinkering, and creating things in the shed.
Since 2015 we've added a couple of guys to help us out in a sharpener and restorer, Joao, and Kickstarter writer and pledge fulfiller, Sam.
