Gyuto is the Japanese equivalent to the western chef’s knife, and the Kikuichi Molybdenum 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 molybdenum AUS10 stainless steel, which holds a sharp edge and is corrosion-resistant. The blade is sharpened to 59 Rockwell hardness for excellent edge retention. The black resin handle is triple-riveted
- Made from molybdenum AUS10 stainless steel
- 59 Rockwell hardness for excellent edge retention
- Triple-riveted black resin handle
- Hand wash and dry immediately after use
- Made in Japan
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