Kikuichi Nickel Sweden Warikomi Gyuto Knife

AUS10 is a high-carbon stainless steel that offers a superior balance of edge retention and corrosion resistance. It holds a sharper edge for longer than typical kitchen knives, making it ideal for precision tasks.

This blade is designed to be thin and nimble, providing excellent agility for delicate cuts. While it is not a flexible fillet knife, its slim profile allows for precise control when slicing vegetables or proteins.

The Rosewood handle is a natural material and should be kept dry. Avoid soaking the knife in water or putting it in the dishwasher, as this can cause the wood to expand or crack over time.

Beyond its striking aesthetic, the 45-layer cladding provides structural support to the harder AUS10 core. This construction helps protect the core while maintaining the blade's thin, high-performance geometry.

No, this knife is engineered for precision and agility. You should avoid using it on bones, frozen foods, or extremely hard ingredients, as the thin edge is prone to chipping under heavy impact.

To maintain the edge, use a high-quality whetstone for sharpening. Avoid using pull-through sharpeners or honing steels that are too aggressive, as they can damage the fine Damascus finish and the delicate edge geometry.