Kikuichi Elite Gyuto Chefs Knife

The 80/20 edge is a traditional Japanese grind that favors right-handed users. It provides exceptional precision and clean cuts, though it requires a slightly different sharpening approach compared to a standard 50/50 symmetrical blade.

Yes. Because it is made from SK-4 carbon steel, the blade is prone to oxidation and rust if left wet. You must hand-wash and thoroughly dry the knife immediately after every use, and consider applying a thin layer of food-safe mineral oil if storing it for an extended period.

A hardness rating of 60/61 indicates a very hard steel, which allows the knife to hold a razor-sharp edge for a long time. However, this hardness also makes the blade more brittle than softer stainless steel, so you should avoid cutting through bones, frozen foods, or hard pits.

Absolutely. This is a professional-grade tool designed for high-performance tasks, offering the balance and edge retention required for heavy daily use. Its traditional design and expert hand-finishing make it a reliable workhorse for chefs who appreciate the performance of carbon steel.

To maintain the integrity of the blade, we recommend using high-quality water stones rather than pull-through sharpeners or honing rods. Because the blade is hand-finished on water stones, using similar stones will help you preserve the specific geometry and sharpness of the edge.