Kikuichi Swedish Warikomi Damascus Gyuto

A Gyuto is the Japanese equivalent of a Western chef's knife. It is a versatile, all-purpose blade designed for slicing, dicing, and chopping a wide variety of ingredients, making it the primary tool for most kitchen tasks.

AEB-L is a high-performance stainless steel, so it is more resistant to rust and corrosion than high-carbon steel. However, you should still hand wash and dry it immediately after use to maintain the edge and finish.

Yes, the octagonal shape of the rosewood handle is designed for an ergonomic, secure grip. It provides excellent control and balance, which helps reduce hand fatigue during extended periods of chopping or slicing.

No, this knife is not dishwasher safe. The harsh detergents and high heat of a dishwasher can damage the rosewood handle and dull the blade's edge prematurely. Always wash it by hand with mild soap and dry it thoroughly.

Warikomi refers to a traditional Japanese construction method where a hard steel core—in this case, AEB-L—is sandwiched between layers of softer, protective steel. This technique creates a blade that is both exceptionally sharp and durable.