Kikuichi WTC Warikomi Tsuchime Carbon Gyuto 180mm

A Razor-Sharp Legacy in Carbon Steel: The Kikuichi 180mm WTC Gyuto

The Kikuichi WTC (Warikomi Tsuchime Carbon) Series is a masterclass in Japanese metallurgy, specifically designed for those who prioritize a surgical edge over the low-maintenance convenience of stainless steel. At the heart of this 180mm Gyuto is Shirogami (White Steel) #2, a pure carbon steel prized by blacksmiths for its ability to take a frighteningly sharp edge that is remarkably easy to hone. With a Rockwell hardness of 63, this blade maintains that 'out-of-the-box' bite through hours of heavy prep.

Where Traditional Craft Meets Modern Geometry

The 'Warikomi' construction features the high-carbon core clad in multiple layers of Damascus steel. This isn't just for aesthetics; the cladding provides structural support to the hard, brittle core. The blade is then treated with a Tsuchime (hammered) finish. For the high-volume line cook, this finish is a functional necessity—the indentations create air pockets that prevent starchy vegetables like potatoes and onions from suctioning to the blade, allowing for faster, more fluid movements during a rush.

A Tool That Evolves With You

Equipped with a traditional octagonal oak handle (Wa-handle), this 180mm gyuto offers a neutral balance point that reduces wrist fatigue during extended dicing sessions. As a true carbon steel instrument, this knife will develop a unique blue-grey patina over time. This isn't a defect; it is the mark of a well-used tool, a protective layer that tells the story of every meal you've prepared. Whether you are dicing a 50lb bag of onions or precision-slicing protein for plating, the WTC18-LE offers the tactile feedback and geometric precision required by elite culinary artists.