Gyuto is the Japanese equivalent to the western chef's knife, and the Kikuichi GKAD Series Kokaji Blue #2 Damascus 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. The GKAD Series hails from the famed Kokajikai knife makers in Sakai. The hand-forged, nine-layer Damascus blade features a Blue #2 carbon steel core and 405 stainless steel outer layer. The blade is sharpened to 59 Rockwell hardness for excellent edge retention, and hand engraved with the Kikuichi chrysanthemum logo. The octagonal wa handle is made from Japanese Magnolia, with a water buffalo horn ferrule.
Hand wash and dry immediately. Made in Japan.
