Kikuichi Molybdenum Stainless Series Gyuto

This specific alloy offers the best of both worlds: the edge retention and sharpness typically found in high-carbon steel, combined with the rust resistance and ease of care that comes with stainless steel.

While the blade is stiff and durable, it is ground thin for precision slicing and dicing. It handles standard produce and boneless proteins beautifully, but you should avoid using it on bones or frozen foods to prevent chipping the fine edge.

The 10.5-inch length provides significant reach, making it ideal for processing large vegetables or slicing large roasts in a single motion. It is a substantial knife, so ensure you have enough counter space to comfortably maneuver the longer blade.

Not at all. Because it is made from stainless steel, it does not require the immediate wiping or oiling that traditional high-carbon knives do. Simply hand wash it with mild soap, dry it thoroughly, and store it in a safe place.

No, this knife is not dishwasher safe. High heat and the abrasive detergents used in dishwashers can dull the edge prematurely and damage the handle, so we strongly recommend hand washing only.