Kikuichi GC Series Carbon Steel 9.4-inch (240mm) Gyuto

A 9.4-inch (240mm) gyuto covers a full cutting board, and Kikuichi’s GC Series version gives a line cook or an ambitious home cook the reach to work through a case of onions in long, even strokes. The extra length also lets the blade slice a roast or a block of tuna in a single pull.

Kikuichi’s carbon steel takes a very keen edge from its fine grain structure and comes back quickly on a stone, which matters on a knife that sees heavy daily use. Carbon steel discolors with use and rusts if left wet, so keep a towel within reach during service. For cooks moving up from a 210mm, the longer edge makes rocking and push cuts on large produce noticeably faster.

240mm Gyuto or Sujihiki?

For slicing proteins, the narrower 9.4-inch (240mm) Sujihiki is the better tool, and the gyuto remains the all-purpose choice. For a shorter blade, see the 8.25-inch (210mm) Gyuto.