Kikuichi GC Series Carbon Steel 8.25-inch (210mm) Gyuto

At 8.25 inches (210mm), Kikuichi’s GC Series carbon steel gyuto is the size closest to a standard Western chef’s knife, which makes it an easy first step into Japanese cutlery. Kikuichi describes the line’s edge geometry as a faster, thinner version of its European counterparts. On the board, that means less resistance through a dense sweet potato or a stack of onion slices.

Carbon steel is the reason to choose this line. Kikuichi notes that its fine grain takes a very keen edge and is easy to sharpen, so the knife returns to full sharpness quickly on a whetstone. The trade-off is care. The blade will patina and can rust if left wet, so it suits a cook who wipes the knife as they work. Home cooks buying their first Japanese knife and professional cooks who want a carbon workhorse both buy this gyuto from us.

Choosing a GC Series Gyuto Length

The 7.1-inch (180mm) Gyuto suits small boards and smaller hands. The 9.4-inch (240mm) Gyuto adds reach for volume prep, and the 10.6-inch (270mm) Gyuto is the long professional size.