Gyuto is the Japanese equivalent to the western chef's knife, and the Kikuichi KURO Kurouchi Carbon Steel Clad 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. The kiritsuke tip allows this knife to handle detail work as well.
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 KURO series features solid, heavyweight knives. The blade is made from White #2 carbon steel, clad in layers of iron with an oxide finish, and sharpened to 62 Rockwell hardness for exceptional edge retention. The octagonal wa handle is made from walnut, with a water buffalo horn ferrule.
Hand wash and dry. Carbon steel is not stainless and should be dried immediately to prevent rust. Made in Japan.
