Hitohira Kikuchiyo Kyuzo White #2 Migaki Kiritsuke Gyuto 210mm Cherry Wood Handle

Kikuchiyo is a relatively young blacksmith based in Sakai. He was under tutelage of a legendary blacksmith in this region for well over two decades before taking over his masters forge. He’s known for his high quality White and Blue steel blades, he mastered the skill of honyaki quenching, and is particularly recognized for his excellent stainless Ginsan (Silver #3) forging.

In this series Kikuchiyo’s outstanding forging is paired with Kyuzo’s first class shaping and sharpening. Kyuzo, son of one of the busiest sharpeners in Sakai, apprenticed under one of the best double bevel sharpeners in Sakai. Now he is one of the few to be able to grind a crisp and consistent shinogi line on a wide double bevel knife.
This series is defined by a thin grind, nicely chamfered spine and choil and relatively standard regional dimensions. The cutting performance is incredible, all are very pleasant to sharpen and have a very high standard fit & finish.

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

This is a carbon steel knife. That means this knife is made of non-stainless steel. There is no or an insufficient amount of chromium and/or nickel to protect this steel against oxidation. Steel such as this will react to moisture and oxygen. That on itself is not a bad thing, you might even argue it’s a great thing. The knife will form a wonderful patina, it will sharpen easily and the edge life will not disappoint.

The care for a carbon steel knife such as this is not very elaborate, and very comparable to any other knife. Always store your knife clean and dry, no dishwasher, don’t let it air-dry and avoid extremely hard products like frozen foods or bones. With carbon steel you want to dry your knife also during cooking, never leave it moist or wet for too long. Often a quick wipe a dry cloth or towel is more than enough. A carbon steel knife can rust if not taken care of properly. Rust can removed but it is of course something we want to avoid.

Please note that there are many different carbon steels, just like stainless steels, each with its own properties and characteristics. Each should be judged individually.