Kikuichi WTC Warikomi Tsuchime Carbon 7.1-inch (180mm) Gyuto, Limited Edition

Kikuichi made the WTC gyuto as a limited edition, a 7.1-inch (180mm) chef’s knife for everyday prep such as cutting onions and dicing vegetables. It has a White #2 carbon core clad in stainless steel, and a hand-hammered tsuchime surface on the three-layer blade.

White #2 is a high-purity carbon steel that takes an exceptionally fine edge and responds quickly to ceramic honing rods and fine waterstones. The construction gives a carbon steel edge at 63 HRC, the hardest in Kikuichi’s carbon knives we carry, with stainless outer layers that make the blade easier to keep than a fully carbon knife. Only the exposed edge will patina and needs drying after use. The octagonal oak wa handle keeps the knife light and balanced toward the blade, and the 180mm length is easy to steer on a small cutting board. It is nimble enough for detailed prep and a tight line station, with enough belly for rocking cuts through herbs and aromatics, and it handles vegetables, fruit and boneless proteins with equal precision. It is a good fit for a cook who wants carbon sharpness with less upkeep.

Other 180mm Gyutos

Compare the GC Series Carbon Steel 7.1-inch (180mm) Gyuto, a Western-handled carbon knife, with the fully stainless GM Series Molybdenum 7.1-inch (180mm) Gyuto.