Gyuto is the Japanese equivalent to the western chef's knife, and the Kikuichi GW Series Ginsan Sanmai 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 GW Series exemplifies the Japanese design principle of shibui, with a balance between simplicity and complexity. The three-layer sanmai blade features a Ginsan Silver-3 core with SUS440 stainless steel outer layer. The blade is sharpened to 61 Rockwell hardness for exceptional edge retention, and hand engraved with the Kikuichi chrysanthemum logo. The octagonal wa handle is made from walnut, with a water buffalo horn ferrule.
Hand wash and dry immediately. Made in Japan.
