This Kikuichi gyuto is constructed from Ginsanko steel. A great hybrid between stainless and carbon, it gives the user the peace of mind that it will withstand rusting and sharpen like a carbon blade. The blade is ultra-thin and easily competes with the Tadatsuna and Suisin Inox lines. Fabricated with a traditional D-shaped Ho wood handle and a Water Buffalo Horn ferrule. Free Saya included to protect the blade.
It is hard to find anything I don’t like about this knife,it sharpens easily and holds that edge for a long time. It is very light but well balanced and has a great fit and finish. I really recommend this knife for cooks. After 3 months I still can’t get enough of it.
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