Kikuichi Kokaji White Carbon 8.25-inch (210mm) Kiritsuke Gyuto

Specifications

• Series: Kokaji White Carbon Kiritsuke
• Type: Kiritsuke gyuto (chef’s knife with angled tip)
• Blade length: 8.25 inches (210mm)
• Edge steel: White #2 carbon steel
• Construction: 3 layers, hand forged by the Kokaji-kai smiths: White #2 core with SK carbon steel cladding; hand-engraved chrysanthemum
• Hardness: 61 to 62 HRC, per Kikuichi
• Bevel: Double bevel, 50/50 symmetrical
• Handle: Oval wa (Japanese) handle, Japanese magnolia, with water buffalo horn ferrule
• Included: Saya, per Kikuichi
• Made in: Sakai, Japan

Kikuichi Traditional and Carbon Knives Compared

Our Kitchen Knife Shapes guide explains the yanagi, kiritsuke and gyuto shapes.

Carbon Steel Care

Kikuichi cautions that carbon steel will patina with regular use and will rust if left wet, and that the patina is not a defect. Wash the knife by hand, dry it at once and apply a thin coat of Kikuichi Tsubaki Camellia Knife Oil before storing. Kikuichi also advises care when cutting anything that may contain bones, pits, seeds or hard pieces, or that was previously frozen. Never use a dishwasher.