Kikuichi GC Series Gyuto

SK-4 carbon steel is prized for its ability to achieve a much sharper edge than stainless steel and its ease of sharpening. However, it lacks chromium, meaning it will oxidize and rust if left wet or dirty, so it requires immediate drying after every use.

Because it features a 50/50 grind, it is straightforward to sharpen using standard whetstones. The fine grain structure of the steel allows it to take a keen edge quickly, making it a great choice for those who prefer to maintain their own blades.

Always hand wash this knife with mild soap and dry it thoroughly with a towel immediately after use. Never put it in the dishwasher, and consider applying a light coat of food-safe mineral oil to the blade if you live in a humid climate or plan to store it for an extended period.

The 8-inch Gyuto is the standard chef's knife size and is highly versatile for both home and professional settings. Its lightweight design makes it comfortable for extended prep work, whether you are slicing vegetables or breaking down proteins.

Yes, as a carbon steel knife, it will naturally develop a patina—a dark, bluish-grey discoloration—as it reacts with the acids in food. This is a normal part of the knife's lifecycle and actually helps protect the steel from more aggressive red rust.