Kikuichi GYUTO Molybdenum Stainless Knife Blade

A Gyuto is the Japanese equivalent of a Western chef's knife. While it shares a similar profile, it is typically thinner, lighter, and made from harder steel, allowing for more precise, effortless cuts.

No, the molybdenum stainless steel is specifically formulated to be highly resistant to rust and corrosion. It offers the performance benefits of high-carbon steel while remaining much easier to maintain in a busy kitchen.

Thanks to the high-quality molybdenum steel, this knife features excellent edge retention. With regular use, you should only need to hone it occasionally and sharpen it every few months, depending on your cutting volume.

Yes, the 7-inch blade is an ideal size for most home kitchens. It provides enough length for large tasks like slicing melons or roasts, while remaining agile enough for detailed work like mincing herbs or dicing small vegetables.

We strongly recommend hand washing and drying this knife immediately after use. Dishwashers can dull the fine edge and potentially damage the handle material over time.