Gyuto is the Japanese equivalent to the western chef's knife, and the Kikuichi Elite Carbon Steel Gyuto Knife is an all-purpose knife designed in this style. The blade is thinner and narrower than a standard chef's knife. It is suitable for use with meat, fish, and vegetables.
Kikuichi bladesmithing began in the 13th century, creating Samurai swords for the Japanese emperor. Kikuichi has been making kitchen cutlery for 150 years, with the royal symbol of the chrysanthemum on all blades. This knife blade is made from SK-4 carbon steel, which has a fine grain to hold a very keen edge. The blade is sharpened to 61 Rockwell hardness for exceptional edge retention. The eco-wood handle is triple-riveted. Carbon steel is not stainless and should be dried immediately to prevent rust.
