Posted By: Phil Burkett
- verified customerWhere do I start, This knife is exceptional to begin with. I just graduated LCB culinary college and work at Emeril's Restaurant, City walk, Universal Orlando. First off after using German steel since I started in this industry, there is no comparison Japanese steel is Superior! I'm a very particular person and making a decision when buying a new Chef's Knife was nearly impossible. Seemed the more I researched about Japanese knives, the harder it was to make a purchasing decision. I looked at many many knives; Misono ux 10's, Blazen, Hattori Hd series, Suisin inox. All these knives are amazing when it comes to sharpness, balance, weight, design,and strength. I think what sold me about the Kikuichi was it's superior quality. No gimmicks, no lies, this knife is the truth and absolutely beautiful. It came razor sharp, I could shave my forearm with it right out of the box. When you hold this gyuto you can truly feel the quality instilled into its production. I was so excited to go to work the next day and use it. That lunch we did about 325 covers and that night we did around 600 covers. To no surprise this knife did not even need a quick run on the steel through out the day. It held its edge through the entire 925 cover day. It cuts through anything with complete ease. This Gyuto is truly a dream. It is the sharpest knife in my kitchen hands down, and by far the most beautiful. My chef asked me the other day if he could use my sharp knife (Kikuichi Gyuto), When he has Shun's and Mac knives. That should tell u enough about the quality of this blade. Hands down Superior to other Knives. To top it off, the look of this knife will get people in your restaurant talking. Nobody can deny its beauty. 5/5 stars This is the best knife under $1000 hands down. I have not sharpened it yet and am extremely excited to see exactly how sharp I can get it.
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