Kikuichi Cutlery Semi Stainless Gyuto

Kikuichi’s Semi-Stainless series holds a fantastic edge. Professional chefs love a carbon steel blade edge and this this proprietary steel has a high carbon content which means it performs like a carbon steel blade. It won’t rust like a carbon blade, but will patina. It’s recommended to cultivate the patina. Strong and substantial without feeling heavy this blade takes a fine grained edge and holds it well. A Gyuto (Chefs Knife) is multipurpose and offers some of the most versatile cutting applications ranging from vegetable prep to meat and fish butchery. You will find that a Gyuto has a curved blade that allows for back and forth rocking, and quick and agile slicing.

NOTE: Blade may rust if left wet, this is NOT a stainless steel.

• Material: Proprietary Semi-Stainless Alloy
• Forging Construction: Mono Steel
• Size: 21cm/8inch, 24cm/9.4 inch & 27cm/10.6 inch
• Bolster Material:  Semi-Stainless Steel
• Rockwell Hardness Scale: HRC 61
• Knife Type: Gyuto
• Stainless: No
• Handle: Western, Pakka Wood, Full Tang 
• Wood Saya Included: No
• Edge Angle: 50:50 Double Edge/Western
• Origin: Kikuichi Cutlery, Sakai, Japan