Kikuichi GM Series Knife

Molybdenum is added to the stainless steel alloy to increase hardness and corrosion resistance. This allows the blades to hold a sharper edge for longer periods compared to softer, standard stainless steel knives, while remaining relatively easy to sharpen.

Yes, but you will notice a difference in feel. These blades are thinner and lighter than traditional German knives, which makes them feel more precise and agile. Because they are double-bevel, they will feel familiar in terms of cutting technique, but with significantly less resistance when slicing.

The 18cm petty knife is your go-to for peeling, trimming, and intricate prep work. The 24cm gyuto is a versatile chef's knife for chopping vegetables and slicing meat, while the 27cm sujihiki is a long, narrow slicer specifically designed for carving roasts or slicing raw fish without tearing the fibers.

No, the black resin handles are highly durable and water-resistant, making them very low-maintenance compared to wood. Simply hand wash and dry them immediately after use to keep the handles and blades in top condition.

No. Because these blades are ground thinner for superior sharpness, they are more susceptible to chipping if used on hard materials like frozen food, bones, or dense cartilage. Stick to soft proteins and produce to maintain the integrity of the edge.

With a hardness of 59 HRC, these knives are best maintained using a whetstone. While they are durable, avoid using pull-through sharpeners, which can be too aggressive and damage the fine geometry of the blade.