Meet your new kitchen sidekick: the Limited Edition Gyuto from Kikuichi, ready to slice onions and dice veggies all day long! Its layered, tsuchime finish over the White #2 carbon blade only gets cooler with every use as a unique patina develops. Plus, the sleek oak handle makes it as stylish as it is sharp.
Like all carbon steel, avoid water exposure except when washing to prevent rust.
Hand engraved with the Kikuichi chrysanthemum logo.
Blade
3 Layers
Edge
White #2
Layers
SUS405
HRC
63
Bevel Angle Ratio
Double (50:50)
Handle
Octagonal Wa Handle Oak
CAUTION: All Carbon steel blades will patina through regular use and will easily rust if left wet. This is not a defect, it is a product of the material that comes with carbon steel's ability to take a finer edge, which is why it is preferred by many chefs. This is NOT a stainless steel.
*CAUTION - rinse knives under running water, and dry by hand - do not put in dishwasher. Wood handles expand and warp with prolonged exposure to moisture (do not leave knives soaking). If knives are left uncleaned for longer periods of time with saliferous or acidic leftovers on them, stains can develop.
