Kikuichi NWD Gyuto

AUS10 is a high-carbon stainless steel known for its ability to hold a very sharp edge while remaining relatively easy to maintain. It strikes a great balance between hardness and toughness, meaning it won't chip as easily as some ultra-hard steels while still offering excellent cutting performance.

No, this knife is designed for precision work. Its thin blade profile and high hardness make it ideal for slicing, dicing, and chopping vegetables or boneless proteins, but it should never be used on bones, frozen foods, or hard rinds, as this could damage the edge.

The rosewood handle is a natural material and should be kept dry. Avoid soaking it in water or putting it in the dishwasher, and consider applying a food-safe mineral oil occasionally to keep the wood from drying out or cracking.

Yes, the double bevel edge is symmetrical, which makes it intuitive for both right- and left-handed users. It is generally easier to sharpen and maintain than single-bevel knives, making it a versatile choice for a wide range of home cooks.

The high heat, harsh detergents, and abrasive environment of a dishwasher can quickly dull the blade's edge and cause the rosewood handle to warp or split. To preserve the knife's performance and longevity, always hand wash it with mild soap and dry it immediately.

Warikomi is a traditional Japanese construction method where a hard steel core is sandwiched between layers of softer, protective steel. This provides the best of both worlds: a razor-sharp, hard cutting edge and a more flexible, durable blade that is less prone to snapping.