Kikuichi SEM Gyuto

Semi-stainless steel bridges the gap between traditional carbon steel and modern stainless steel. It offers the superior edge retention and sharpness of carbon steel while being significantly more resistant to rust, though it still requires hand washing and immediate drying after use.

Yes, because of the high carbon content, the blade will likely develop a patina—a dark, protective layer—as it reacts to acidic foods. This is a natural characteristic of the steel and is considered a sign of a well-used, seasoned tool rather than a defect.

The Kikuichi Gyuto features a thinner, narrower blade profile than typical Western knives. This design allows for greater precision and agility when slicing through meats, fish, and vegetables, making it feel more nimble in the hand.

Yes, it is an excellent choice for those transitioning to Japanese knives. The 50:50 double bevel makes it intuitive to use for anyone accustomed to Western-style knives, and the stabilized wood handle provides a familiar, secure grip.

No, this knife is not dishwasher safe. The high-quality steel and stabilized wood handle should always be hand-washed and dried immediately to prevent corrosion and maintain the integrity of the handle materials.

The absence of a bolster allows you to grip the knife closer to the heel, which many cooks find more comfortable for a 'pinch grip.' This design also makes the entire length of the blade easier to sharpen and hone.