Kikuichi Gyuto Gold Chef's Knife
- Blade features a core of ultrahard VG-10 high-carbon steel that holds a super-sharp, long-lasting edge.
- Clad with a layer of SUS410 stainless steel for rust resistance and easy sharpening.
- Knife combines a Western-style handle with the thinness, lightness and ultra-sharpness of a Japanese blade.
- Double-bevel edge allows for both right- and left-handed use.
- Compressed wood handle features triple rivets for optimal balance and durability.
- 7" chef's knife: 7" blade, 4 3/4"-long handle; 7 oz.
- 9 1/2" chef's knife: 9 1/2" blade; 4 3/4"-long handle; 9 oz.
- Handcrafted in Japan.
- Always use caution when handling sharp objects.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
- Care
- Hand-wash with warm water and a mild detergent; rinse and dry immediately.
- Sharpen your knife at home using a waterstone or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.