Kikuichi GKAD Series Kokaji Gyuto Knife

Blue #2 carbon steel is prized for its ability to take an incredibly sharp edge and hold it longer than most stainless steels. However, because it is carbon steel, the core is reactive and requires you to wipe the blade dry immediately after use to prevent rust or patina.

This Gyuto features a thinner, narrower blade profile, which makes it feel more agile and precise for delicate tasks like slicing fish or finely mincing vegetables. It lacks the heavy 'belly' found on many Western chef's knives, favoring a flatter edge that is better suited for push-cutting.

Yes, magnolia is a traditional choice for Japanese knife handles because it is lightweight, water-resistant, and provides a secure, natural grip. While it is durable, it is a natural material, so avoid soaking it in water or putting it in the dishwasher to keep the wood from drying out or cracking.

No, this knife is not dishwasher safe. The harsh detergents and high heat will damage the magnolia wood handle and can cause the carbon steel blade to rust or corrode almost immediately.

The Damascus construction serves two purposes: it creates a beautiful, unique aesthetic through the layering process and provides a functional balance. By cladding the hard, high-performance Blue #2 carbon steel core with softer stainless steel, you get the sharpness of carbon steel with added structural integrity and corrosion resistance on the outer layers.

The octagonal shape is designed to provide a secure, non-slip grip that fits naturally in the hand, regardless of whether you are left- or right-handed. It is particularly comfortable for a 'pinch grip,' where your thumb and index finger rest on the blade itself for maximum control.