Kikuichi GM Series Gyuto

Molybdenum is added to the stainless steel alloy to increase its strength and corrosion resistance. This results in a blade that holds a sharper edge for longer than standard stainless steel, while remaining easy to maintain.

Yes, this is an excellent entry-level Japanese knife. It offers the precision and thin geometry of a traditional Japanese blade but uses stainless steel, meaning you don't have to worry about the rust or patina issues associated with high-carbon steel.

The GM Series Gyuto features a thinner and stiffer blade profile than most Western chef's knives. This design allows for cleaner, more precise cuts and less resistance when slicing through vegetables or proteins.

While it is more durable than high-carbon steel, you should still hand wash and dry it immediately after use to protect the edge. It can be sharpened using standard whetstones, and because it has a 50:50 double bevel, it is straightforward to maintain for both right- and left-handed users.

A hardness of 59 HRC strikes a great balance between edge retention and durability. It is hard enough to hold a very sharp edge for a long time, but not so brittle that it is prone to chipping during normal kitchen tasks.