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Kikuichi GC Series Carbon Steel 7.1-inch (180mm) Gyuto
Kikuichi’s 7.1-inch (180mm) GC Series gyuto is a compact carbon steel chef’s knife, nimble enough for quick work and short enough for a small cutting board or a crowded apartment kitchen. It handles the everyday jobs of a larger gyuto, such as slicing shallots, dicing peppers and portioning chicken, with more control at the tip.Kikuichi says a carbon steel gyuto has been trusted by chefs for nearly a millennium, and this line keeps that tradition with a blade that takes a keen edge and sharpens easily. Expect a patina to form with use. It is a sound choice for a cook with smaller hands, and it also works as a second gyuto beside a 240mm on a professional station, where its short blade is easier to steer through garnish work.
180mm or 210mm?The 8.25-inch (210mm) Gyuto is closer to a standard chef’s knife length. For a flatter profile at this size, see the 7.1-inch (180mm) Santoku. Learn More$119.95 -
Minonokuni Ume 9.4-inch (240mm) Yanagiba
The 240mm yanagiba is the length to learn on for a cook who expects to slice sushi in a restaurant as well as at home. The long, narrow blade cuts a saku of tuna in one draw, and the Ume line makes it the most forgiving way to build the technique.Each slice should come from a single, smooth pull from heel to tip. The length of this knife gives enough blade to finish the cut on most fillets, so the cook does not need to saw back and forth. Keep the pressure light and let the edge do the cutting.
The Ume ChoiceWe describe the three standard lines by who they suit rather than by rank. Ume is the right choice for a novice, being the most forgiving and the best line to learn sharpening on. The Take 240mm yanagiba is the sweet spot for cooks ready for a harder edge, and the Matsu 240mm yanagiba is for experienced hands.Other Ume lengths are the 210mm and 270mm. Left-handed cooks should see the Ume 240mm left-handed yanagi. The knife shapes guide covers slicers. Learn More$92.00
