Kikuichi S33 Gyuto Knife

A Gyuto is the Japanese equivalent of a Western chef's knife. It typically features a thinner, lighter blade profile and a flatter edge, which makes it more agile and precise for delicate slicing tasks compared to the heavier, more curved Western style.

VG10 is a high-performance stainless steel known for its excellent edge retention. While it is harder than standard kitchen steel, it is not overly difficult to sharpen with a quality whetstone, though it may take a bit more time and technique than softer, entry-level knives.

No, this knife is not dishwasher safe. The high-heat, harsh detergents, and abrasive environment of a dishwasher can damage the stabilized wood handle and dull the precision edge of the blade.

The 60 HRC rating indicates that the steel is quite hard, which allows the blade to hold a razor-sharp edge for much longer than softer knives. However, this hardness also makes the edge more brittle, so you should avoid using it on bones, frozen foods, or very hard surfaces to prevent chipping.

Stabilized wood is durable and resistant to moisture, but it still benefits from gentle care. Simply hand wash the knife, dry it immediately with a soft cloth, and avoid soaking it in water to keep the handle in top condition.

While the 33-layer Damascus cladding creates a stunning, unique aesthetic, it also serves a functional purpose. It provides structural support to the hard VG10 core, adding durability and helping to prevent the blade from becoming too brittle.