Kikuichi White Carbon Kiritsuke Gyuto

The kiritsuke tip is more pointed and aggressive than a standard gyuto, making it excellent for precise tasks like brunoise, fine dicing, and detailed work where the tip of the knife is frequently used.

Yes. Because it is high-carbon steel, it is reactive and will develop a patina over time. To prevent rust, you must hand wash and dry the blade immediately after every use and apply a light coat of food-safe mineral oil if storing it for an extended period.

This knife is a high-performance tool that requires mindful handling and maintenance. If you are diligent about keeping it dry and avoiding hard surfaces or bones, it is a rewarding choice, but it is not a 'low-maintenance' knife.

The 50:50 double bevel makes this knife versatile and easy to use for both right- and left-handed cooks. It provides a balanced, straight cut that is intuitive for anyone accustomed to standard Western-style chef's knives.

No. The dishwasher will damage the carbon steel blade and the traditional magnolia wood handle. Always hand wash and dry this knife immediately to preserve its integrity.

The 3-layer construction sandwiches a hard White #2 carbon steel core between layers of softer steel. This design provides the extreme sharpness and edge retention of high-carbon steel while adding structural support to prevent the blade from being overly brittle.