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Kikuichi Elite Carbon Gyuto 210mm
Kikuichi Elite Carbon Gyuto 210mm Kikuichi Elite Carbon Gyuto 210mmKikuichi Elite Carbon Gyuto 210mm
Kikuichi Elite Carbon Gyuto 210mm Kikuichi Elite Carbon Gyuto 210mmKikuichi Elite Carbon Gyuto 210mm

Kikuichi Elite Carbon Gyuto 210mm

Item #: GC 21-08-0
Our Price: $140.00
Availability: Usually ships the same business day
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The Kikuichi Elite Carbon 210mm Gyuto is made by one of the oldest blade makers in Japan. Originating over 700 years ago, Kikuichi have been making kitchen knives for over 100 years. This knife is constructed from a mono steel SK-5 carbon alloy. This results in a blade that can take a really sharp edge while being able to sharpen up easily. The symmetrical grind on the blade is relatively thin and has a very nice distal taper beginning about 2/3 along the spine. It has a bit of flex and is light to the hand. The finely finished black Pakka wood handle gives the knife a good central balance point. It is attached with a stainless steel bolster and 2 rivets. 210mm gyutos are a great choice for most chefs looking for a fast and nibble cutter. It is the perfect size for smaller kitchens and cutting boards. The steel is very stain resistant but it will discolor if not taken care of.

Customer Reviews
Average rating is 5
5.0
By:  Shaun
Louisiana
OOTB,first impression; It’s really light and actually seems like a stainless knife for some reason. Weighs in at 148 grams. The balance point is fingertip length in front of the bolster.



Length of edge is actually 212mm,and the spine is right at 2mm. It is 43mm tall at the heel. There is a gentle curve through most of the blade,and you get about 3 inches of board contact when the heel is placed down.



The OOTB edge would shave arm hair with no problem,and was polished nicely. Not a toothy edge,they definitely took the time to buff it. I took about 10 or 15 minutes reprofiling it. I’m guessing OOTB was close to 20 degrees and I took it down to around 15. Steel had good wear resistance,especially for carbon. I started with Shapton 220 glass,with some of Ken’s 45 micron CBN mixed in. (wicked fast cutter,it’s a fun experiment)



Knife went from 220 to a 1000 Shapton glass,then on to my new natural Aoto. Finished on an 8000 super stone (yellow stone,NOT the snow white). Stropped 2 times on .75 CBN on balsa,twice on plain balsa. This edge was push cutting a tomato.
0.3
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