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Details
Specifications
- Model: GM24
- Series: GM Series Molybdenum Stainless Steel
- Type: Gyuto (chef’s knife)
- Blade length: 9.4 inches (240mm)
- Steel: AUS10 molybdenum high-carbon stainless steel
- Hardness: 59 HRC, per Kikuichi
- Edge: Double bevel, 50/50 symmetrical; suits left- and right-handed cooks
- Handle: Western-style, black resin
- Made in: Japan
Kikuichi GM Series Molybdenum Knives Compared
| Knife | Type | Blade | Best for |
|---|---|---|---|
| GM12 | Petty | 4.7 in. (120mm) | Peeling, trimming, detail work |
| GM15 | Petty | 5.9 in. (150mm) | Small board work, sandwiches |
| SM18 | Santoku | 7.1 in. (180mm) | Push cuts, vegetables |
| GM18 | Gyuto | 7.1 in. (180mm) | Compact all-purpose |
| GM21 | Gyuto | 8.25 in. (210mm) | All-purpose |
| GM24 | Gyuto | 9.4 in. (240mm) | Volume prep |
| SM24 | Sujihiki | 9.4 in. (240mm) | Slicing meat and fish |
| SM27 | Sujihiki | 10.6 in. (270mm) | Long slices, large roasts |
| PM25 | Bread knife | 9.8 in. (250mm) | Crusty loaves, soft breads |
For how the gyuto, santoku, petty and sujihiki differ, see our Kitchen Knife Shapes guide.
Care
Wash by hand with warm, soapy water and dry the knife before storing it in a block, on a magnetic strip or in a saya. AUS10 is a stainless steel, but Kikuichi notes the blade may still patina, so do not leave it wet or soaking. Never put the knife in a dishwasher, and use a wood or synthetic cutting board to protect the thin edge.
Additional Info
| Blade Length (Inches) | 9.4 in. |
|---|---|
| Blade Length (mm) | 240 mm |
| Blade Width (inches) | 2 |
| Grind | 50/50 Bevel |
| Steel Type | AUS10 |
| Rockwell Hardness | 59 |
| Stainless | Yes |
| Handle Material | Pakkawood |
| Spine Thickness (mm) | 2.3 |
| Brand | Kikuichi |
| Country of Manufacture | Japan |
| SKU | GM24 |
| Manufacturer's Part Number | GM24-09-5 |
| Manufacturer's Suggested Retail Price | No |
