Kikuichi GM Series Molybdenum Stainless Steel 8.25-inch (210mm) Gyuto

Kikuichi calls its GM Series a great value that holds a great edge, and the 8.25-inch (210mm) gyuto is the all-purpose Japanese chef’s knife of the line. It is close in length to a standard Western chef’s knife, so the move from a German blade feels familiar, but Kikuichi notes that these blades are thinner than their German counterparts.

The steel is AUS10, a molybdenum stainless that Kikuichi says allows a thin, stiff blade that is easy to care for. That makes the GM gyuto a practical choice for a home cook who wants Japanese sharpness without the drying routine of carbon steel, and for a professional who needs a dependable stainless knife on a busy line. Kikuichi describes the series as a great entry-level knife.

Stainless or Carbon?

The GC Series Carbon Steel 8.25-inch (210mm) Gyuto takes a keener edge but needs drying and will patina. For more reach, see the GM Series 9.4-inch (240mm) Gyuto.