Kikuichi Gold Kokaji Aoko Gyuto

Aoko Blue steel is prized for its high carbon content, which allows for an exceptionally sharp edge that is easier to maintain and resharpen compared to stainless steel alternatives.

Yes. Because it is made of carbon steel, the blade is prone to oxidation. You must hand wash and dry the knife immediately after every use, and it is recommended to apply a light coat of food-safe mineral oil if storing it for an extended period.

The 6.3-inch length makes this Gyuto highly maneuverable and precise, ideal for smaller cutting boards or tasks that require more control than a standard 8-inch chef's knife.

Yes. Unlike traditional single-beveled Japanese knives, this double-beveled edge is symmetrical, making it perfectly suitable for both left- and right-handed cooks.

No. The dishwasher's high heat and harsh detergents will damage the carbon steel blade and the handle. Always hand wash and dry this knife to preserve its integrity.

The saya is a wooden sheath designed to protect the blade's delicate edge from nicks and scratches when not in use. It is an essential storage tool for maintaining the knife's sharpness over time.