Hitohira Kikuchiyo Izo Silver #3 Gyuto 240mm Cedar handle

The Kikuchiyo x Izo Silver steel line in an incredibly high quality stainless steel series. Silver steel is one of the few stainless steel that permits to be forged without too much difficulty. Still it requires a ton of knowledge and experience not many blacksmiths have. Kikuchiyo is an absolute master of this steel and paired with Izo’s sharpening it makes for one of the finest stainless steel series we carry. Izo his sharpening style can be best identified by its consistent convex grind and high grate polish. The symmetric convex grind offers an incredible smooth cutting feeling that glides through even the densest products. In addition, this series gets polished heels and spines and beautiful Yagusuki Cedar handles.
Silver steel #3 of this quality not only stays sharp for a long time but also allows it to be easily sharpened which are two qualities not often seen together in stainless steel. It possesses very carbon-like features due to the fine grained structure.

The gyuto is a true all-rounder and suitable for a wide variety of cutting tasks. A go-to knife for many and an ideal shape to start out with. Based on the Western style chef’s knife, the gyuto has a decent length, enough height to clear the knuckles from the cutting board and a somewhat narrow tip. It’s just as good at chopping an onion or cabbage, as slicing a roast or portioning fish. There's no shame in owning multiple gyuto's

Stainless steel gets its name from the inclusion of chromium (10-13%) in the alloy, which forms a protective film that helps prevent rust and corrosion by acting as a barrier between the metal and oxygen.
While stainless steel knives are practical, functional, and easier to maintain than carbon steel, they are not completely maintenance-free. With improper care, they can still rust or develop pitting—after all, "stainless" does not mean "stain-free."

The level of corrosion resistance varies depending on the type of stainless steel used, but the basic principles of care are similar to those for carbon steel knives.

To maintain your knife, store it clean and dry, avoid air-drying after washing, never use the dishwasher, and steer clear of cutting extremely hard items like frozen food or bones.
The key advantage of stainless steel over carbon steel is a greater margin for error—its rust resistance is higher, making it easier to maintain with less worry.

Remember, not all stainless steels are the same. Just like with carbon steels, each stainless steel alloy has its own unique properties and performance characteristics, and should be judged individually.