Kikuichi GKAD Kokaji Knife

Blue #2 steel is prized for its ability to hold an incredibly sharp edge for a long time. Because it is a high-carbon steel, it is much harder than standard stainless steel, allowing for precise, effortless cuts, though it requires more attention to cleaning and drying to prevent rust.

No, this knife is not dishwasher safe. The high-carbon steel core is reactive, and the wooden handle can warp or crack under the heat and moisture of a dishwasher. Hand wash and dry it immediately after every use to maintain its integrity.

Keep the blade clean and dry at all times. After cutting acidic foods like lemons or tomatoes, wipe the blade down immediately. For long-term storage, applying a thin coat of food-safe mineral oil to the blade will create a protective barrier against moisture.

The octagonal Wa handle is a classic Japanese design that offers a secure, ergonomic grip that won't roll in your hand. It provides excellent control and balance, making it comfortable to use for extended prep sessions.

The 33-layer construction features a hard Blue #2 core protected by layers of stainless steel. This design gives you the superior cutting performance of a high-carbon blade while the stainless cladding adds durability and makes the knife slightly easier to maintain than a pure carbon steel blade.

This knife is best suited for someone who is comfortable with or interested in learning proper knife maintenance. Because the blade is reactive and requires hand-washing and careful drying, it is a better choice for a home cook who enjoys the ritual of knife care rather than someone looking for a low-maintenance, grab-and-go tool.