Kikuichi GC Series Carbon Steel 10.6-inch (270mm) Gyuto

The 10.6-inch (270mm) gyuto is the longest knife in the Kikuichi GC Series lineup we carry, a size for professional kitchens and cooks with large cutting boards. It moves through large quantities of vegetables in fewer strokes, and the long edge doubles as a slicer for roasts, briskets and large fish.

A long, thin carbon blade rewards good technique. Kikuichi describes the series’ edge geometry as thinner and faster than European chef’s knives, so the knife cuts cleanly with light pressure. It also needs drying between tasks, since carbon steel will rust if left wet. This is a knife for cooks who already work comfortably with a long blade and want the most reach the series offers. Hone it lightly before each service to keep the long edge aligned.

Long Gyuto Sizes

The 9.4-inch (240mm) Gyuto is easier to control on a standard board, and the 10.6-inch (270mm) Sujihiki is the slicer of the same length.