Hitohira Kikuchiyo Kyuzo Silver #3 Migaki Gyuto 240mm Ho 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 stainless steel knife. It becomes stainless due to a certain amount (10-13%) of chromium and/or nickel in the alloy, it forms a film layer which acts as a barrier between metal and oxygen. Stainless steel is easy, practical and functional but not completely maintenance free. With very bad maintenance it can rust or show pitting, after all it’s called stainless not stain-free steel. The corrosion resistance varies with each stainless steel. In my opinion the same rules apply here as with carbon steel (non-stainless).

Store your knife dry and clean, never let it air-dry after washing, no dishwasher and avoid extremely hard products like frozen foods or bones ect. But a big difference to carbon steel is that your margin of error is much bigger, the rust resistance is much greater and thus easier and more worry free to maintain.

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