Kikuichi GM Series Santoku

The primary difference is the blade profile. This Santoku is thinner and stiffer than a typical Western knife, which allows for more precise, effortless slicing. It also features a flatter edge, making it better suited for chopping and push-cutting rather than the rocking motion used with curved chef's knives.

Yes, it is an excellent entry point. It combines professional-grade cutting performance with a durable, low-maintenance resin handle and stainless steel construction, meaning you get the benefits of Japanese geometry without the delicate care requirements of high-carbon steel.

The molybdenum infusion helps the blade maintain its edge for longer periods while resisting corrosion. It is significantly easier to care for than traditional high-carbon Japanese knives, though you should still hand wash and dry it immediately after use to keep it in top condition.

Absolutely. This knife features a double bevel (50:50) grind, meaning the edge is sharpened equally on both sides. This makes it perfectly suitable and comfortable for both left- and right-handed users.

To protect the edge and maintain the sharpness of the AUS10 steel, we recommend using wood or high-quality rubber cutting boards. Avoid glass, ceramic, or stone surfaces, as these will dull the blade very quickly.